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Article: STEAMED SEA BASS FILLETS WITH BASIL BUTTER SAUCE.(Features)
- Article from:
- Birmingham Mail (England)
- Article date:
- June 12, 2008
CopyrightCOPYRIGHT 2008 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Ingredients 600g sea bass fillet Salt & pepper 240ml fish stock (see below) 1 slice of garlic 1 tarragon sprig, blanched Basil butter: 1 bunch of basil, trimmed 100g leaf spinach, cleaned 120g unsalted butter, soft Garnish: Deep-fried or fresh basil Method First prepare the basil butter.
Blanch the basil and spinach leaves briefly by immersing them in boiling water for a few seconds, then drain and pat dry with kitchen paper. Tip the leaves into a blender and whiz to chop finely, then add the butter and blend until completely smooth and velvety.
The butter will turn bright green.
Transfer to a small bowl, cover and refrigerate until later.
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