Sea bass with cava recipe
Ingredients to make Sea Bass with Cava:
- 1 sea bass of 3 1/2 kg.
- butter
- 1 bottle of cava wine
- salted
- pepper and a few drops of lemon
- for the willow
- 200 gr. of butter
- 1/2 L. of fish veloute
- 1/4 of l of fresh cream (cream)
- 2 lemons
- 1 small glass of cognac
- 2 shallots
- salted
- ground white pepper
- and nutmeg
How to make Sea Bass with Cava:
- The sea bass is opened in the center and, after removing all the bones, it is cut into medallions that are placed on a buttered plate. These medallions are then seasoned with salt, pepper and a few drops of lemon, covered with cava and poached for 3 or 4 minutes. When they are removed from the heat, they should be placed on a napkin and covered with another one soaked in their brother, so that they do not dry out while the sauce is being made.
- Preparation of the sauce: Finely chop the shallot and fry it with a little butter. When it begins to brown, pour the cognac, making it burn, and immediately afterwards the cava used to cook the sea bass. Once the cava is reduced by half, add the “veloute” and a bit of cream, which is left to cook for 15 or 20 minutes, making sure it does not stick. Finally, the sauce is passed through a fine chinos and the seasoning is finished
- To serve, put a light layer of sauce on a platter, place the medallions and cover them with the rest of the sauce. You can brown a little on the grill.
