Recipe of sea bass with muslin in cava
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:
- 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.
- 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.
- 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.
