Italian Poached Sea Bass with Vegetables and Sauce
Ingredients
- For the fish
- 2 Sea bass (450 grams per piece)
- 1 stalk Celery
- 1 carrot
- 1 onion
- 2 garlic cloves
- 2 sprigs rosemary
- 250 milliliters dry white wine
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- For the sauce
- 50 grams Hazelnuts
- 50 grams Caper
- ½ bunch parsley
- 150 grams butter
- 2 Tbsps breadcrumbs
- 2 tsps lemon juice
- salt
- freshly ground peppers
Preparation steps
For the fish: peel carrot, onion and garlic and cut into large pieces. Rinse and coarsely chop celery. Rinse rosemary. Combine 750 ml (approximately 3 cups) of water with wine, vinegar, vegetables and rosemary and bring to a boil. Season with salt and pepper.
Rinse fish under cold water and pat dry. Add fish to the broth and simmer, half-covered, for about 20 minutes on low heat.
For the sauce; chop hazelnuts finely. Drain capers and chop coarsely. Rinse parsley, shake dry and chop finely. Heat butter in a pan until it is light brown, saute hazelnuts and breadcrumbs for 1-2 minutes. Add capers and parsley and season sauce with lemon juice, salt and pepper. Lift sea bass gently out of broth, drain and fillet. Arrange on warmed plates and place vegetables around. Drizzle wtih sauce (serve remaining sauce separately). Can be served with fried or boiled potatoes.
