The fillet of sea bass tastes delicious with this creamy saffron sauce prepared with white wine.
Learn more about Elda Benassini
Ingredients6 portions
Preparation
Stir the consommé, wine and vermouth. Boil until reduced to 1/2 cup. Add the saffron, pepper and lemon juice. Leave 10 minutes. Add the cream and boil to reduce to 1/2 cup. Spice with salt and pepper.
Put the butter in a refractory, add salt and pepper to the fish, add lemon juice, chives, thyme and half a cup of dry white wine. Put in the oven (preheated to 180 degrees Celsius) for 10 minutes, or until the fish is opaque.
Put a little of the sauce on a plate and put the slice of fish on top, add a little more sauce on top of the fish.
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