Poached sea bass with potatoes in a white wine, cream and chive sauce
Tender fillets of sea bass are gently poached alongside sliced potatoes in an aromatic white wine and chicken stock broth. Finished with double cream, diced tomatoes, and fresh chives, the sauce is velvety, light, and delicately balanced. Serve hot for an elegant and comforting seafood dinner.
Ingredients
- Olive Oil15 ml
- White wine50 ml
- Chicken stock100 ml
- Double cream50 ml
Instructions
4 steps- 1
Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half.
- 2
Pour in the stock, tomato and cream and bring to simmering point.
- 3
Gently place the fish pieces into the pan and poach for about two minutes, or until cooked through. Season, to taste, with salt and freshly ground black pepper. Gently stir in the chopped chives, taking care not to break up the fish.
- 4
Pour into a serving bowl and serve.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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