Sea Bass with Vegetable Butter
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Sea bass (each 300 grams)
- 250 milliliters white wine
- 500 milliliters Vegetable broth
- 50 milliliters Fruit Vinegar (such as lemon)
- 1 onion
- 1 bay leaf
- 2 Limes
- Lemongrass (to taste)
- 2 carrots
- 1 Red Bell pepper
- 40 grams butter
- salt
Preparation steps
1.
Rinse the fish under running water.
2.
Heat the white wine with vegetable broth and vinegar in a wide pot. Cut the onion and lime in half. Trim both ends of lemongrass and peel outer layers. Add onion, bay leaf, lime and lemongrass to the sauce and simmer 5 minutes.
3.
Place the fish in the broth and cook over low heat about 15 minutes.
4.
Meanwhile, rinse the carrots and pepper, dice both finely and cook in the last 5 minutes, then remove and drain well.
5.
Melt the butter in a pot and cook the diced vegetables; season with a little salt.
6.
Take the sea bass from the sauce, pour over the vegetable butter and serve immediately.
