Sea bass in veloute sauce recipe

  • Serves 2
  • 15 mins to prepare and 45 mins to cook
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seabass in veloute
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Customer recipe by Peter Boyle
Added 75 months ago

Heat the butter in a wide saucepan. Chop the shallots and add them when the butter foams. When the shallots are softened, add the wine and vermouth and reduce by half. Then the stock and cream and reduce by half.

Heat a little oil in a frying pan. Score the sea bass at 1cm intervals. Lay them in the pan skin side down for 2 minutes, then 30 seconds on the other side.

To serve, pour some sauce over the fish, and serve with steamed broccoli and baked sweet potatoes.

Tip: If you have excess sauce, try freezing it in muffin tins so that you have individual portions.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 25g butter
  • 2 sea bass fillets
  • 2 shallots
  • 200ml dry white wine
  • 200ml dry vermouth
  • 400ml stock
  • 300ml single cream
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