Wednesday, August 25, 2010

Recipe fry sea bass with veloute sauce

Fry sea bass with veloute  sauce


Ingredient :

Sea bass fillet
Garlic
Onion
parsley
paprika 
salt
pepper
oil

for sauce :

clarified butter
flour
white stock


Method :

-preheat the griller before cooking and clean the fish then toss to dry before marinate
-mix all of the ingredient above together, marinate for 30 minutes for the flesh to absorb the taste
-carefully cook the fish until it is well cook
-serve immediately

For sauce :

-heat the butter until it become clear, strain to a saucepan .add in the flour to make roux
-slowly add in the stock & stir gradually and constantly. Bring to boil after q while simmer it
-strain the sauce through fine strainer and cheesecloth. Spread melted butter on top to prevent skin formation


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