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Article: STEAMED SEA BASS FILLETS WITH BASIL BUTTER SAUCE
- Article from:
- Evening Mail
- Article date:
- June 12, 2008
CopyrightCopyright 2008 Birmingham Mail. Provided by ProQuest LLC. (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.
Preheat the oven to 180C/Gas 4.
Cut the sea ...