New| Rolled Sea Bass with Fresh Ginger | |||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||
Fillet the sea bass, removing the skin and all the bones. Salt the fish. In a bowl, mix the chopped herbs, ginger and lemon zest. Use this mixture to scent the fish fillets then roll them, two at a time, to form little rolls that you tie in place with the chieves. Lightly flour the rols, salt them, then saute in a pan with the oil and the minced shallots. Add the fish broth and finish cooking in a 180 C oven for 10 minutes. Remove the fish from the oven, reduce the sauce, and serve hot with a side dish of sauteed potatoes. |
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