Braised Bass with Vegetables
calories: low
category: second course
cost: medium
difficulty: easy
preparation time: 20
Ingredients
Bass 500 gr
Low fat butter 2 knots
Vegetable broth ¼ litres
Demiglace sauce ¼ litres
Fennel 1
Asparagus 4
Carrots 1
Zucchini 1
Salt to taste
White pepper to taste
Extra-virgin olive oil as required
See our
Wine Tips
for your meals
Low fat butter 2 knots
Vegetable broth ¼ litres
Demiglace sauce ¼ litres
Fennel 1
Asparagus 4
Carrots 1
Zucchini 1
Salt to taste
White pepper to taste
Extra-virgin olive oil as required
See our
Wine Tips
for your meals
Preparation Cook the vegetables in boiling water for 2 minutes, take them out and put them into cold water to stop cooking. Put the broth, obtained from the vegetables, aside as you will need it later.
Heat a large non-stick frying pan and when it has reached a high temperature, cover the bottom with fine salt. Put in the bass fillets, which you have cleaned and removed the bones from beforehand, on the side of the skin and add a spoonful of low fat butter and let them cook for a few minutes until the underside is well browned. Turn the fillets over and add a ladleful of the vegetable broth and let them cook for a minute.
Add the vegetables and pour another ladleful of vegetable broth over it. Add pepper and salt to taste and wait for a minute before adding a ladleful of sauce if you think that the dish is too dry. Just a minute more and the dish will be ready. Add a little extra-virgin olive oil before serving. The Chef's tips It is better not to boil all the vegetables together as their cooking times differ. You may like to drink some San Severo Bianco with your fish Curiosity You can replace the vegetables with those you like better.
Heat a large non-stick frying pan and when it has reached a high temperature, cover the bottom with fine salt. Put in the bass fillets, which you have cleaned and removed the bones from beforehand, on the side of the skin and add a spoonful of low fat butter and let them cook for a few minutes until the underside is well browned. Turn the fillets over and add a ladleful of the vegetable broth and let them cook for a minute.
Add the vegetables and pour another ladleful of vegetable broth over it. Add pepper and salt to taste and wait for a minute before adding a ladleful of sauce if you think that the dish is too dry. Just a minute more and the dish will be ready. Add a little extra-virgin olive oil before serving.
