Recipe of sea bass with muslin in cava

FoodsDiary By FoodsDiary

Ingredients to make SEA BASS WITH MUSLIN IN CAVA:

  • 4 sea bass loins of 200 grams each
  • 4 egg yolks
  • 150 grams of butter
  • 1 lemon
  • 1 teaspoon cornstarch (optional)
  • 1 bottle of cava
  • basil branch
  • salted
  • freshly ground black pepper

How to make SEA BASS WITH MUSLIN IN CAVA:

  1. Carefully wash and dry the fish fillets; leave them on kitchen paper and season. Put the butter to melt in a bain-marie, in a deep saucepan; Squeeze the lemon and add it, little by little stirring with rods, add the cornstarch to ensure that the sauce does not cut.
  2. Add one yolk, incorporating it very slowly and then the next one until you finish them, stirring gently in the same direction each time. Let cook in a soft water bath until the cream thickens slightly and add a little salt. Open the bottle of cava and beat carefully, mixing with the cream until a frothy sauce is achieved. Stop stirring and keep warm in a bain-marie until we use it.
  3. Bring a pot of water to a boil and steam the loins for two or three minutes, covering the pot. Carefully remove the loins with a slotted spoon and place them on individual plates. Cover perfectly with the cava sauce and garnish with a sprig of fresh basil.
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