Sea Bass and Almond Sauce
Over a year ago
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Ingredients
- 1 Sea Bass 400g (approx)
- 100 ml Milk
- 1 Lvl Tble spoon Cornflower
- 1 Good Knob Butter
- ½Teaspoon Almond Essence
- ½teaspoon sugar
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
This a nice light supper dish.
Try, Enjoy.
Method
-
1
Gut,clean and remove the head of the Bass but not the tail.
Lightly salt inside the fish.Wrap in silver foil place on a baking tray. Bake for 20 minutes in a preheated oven at 180c.On removal from the oven the remove the bone by the tail. Cut Lenghtways for 2 portions
THE ALMOND SAUCE
Add the Milk,Sugar and Cornflower and blend in pan. Heat until the sauce thickens,add the butter.Stirring, all through the process. Remove from heat and stir in the essence.
I served this with tout mange and baby corns cobs
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