Seabass rolls with ber blanc sauce is a traditional French dish. For dressing, a mixture of white pepper and dry wine is used. Thanks to this combination, the sea bass acquires an unusual piquant taste.
It is necessary
- - sea bass fillet
- - 200 g green asparagus
- - white peppercorns
- - 100 g of ginger root
- - green onions
- - olive oil
- - 60 g sun-dried tomatoes
- - 150 ml of dry white wine
- - 200 ml fish broth
- - 150 g butter
- - lemon juice
- - salt
Instructions
Step 1
Cut the sea bass fillet into thin strips. Place an asparagus shoot on the edge of each piece and roll a small roll. Optionally, you can add pickles to the dish. However, this ingredient is best used as a filling for pre-cooked sea bass. Dip the asparagus blanks in boiling water for 7-10 minutes.
Step 2
Make berry blanc sauce. Fry a mixture of white pepper, finely grated ginger root and chopped green onions in olive oil. After 3 minutes, add wine and fish broth to the contents of the pan. The liquid should evaporate slightly.
Step 3
Season a mixture of white pepper and wine with salt and pepper to taste, strain and cool. Add butter and a little lemon juice. Place the seabass rolls on a plate and season with the sauce. Additionally, you can decorate the dish with thinly sliced bell peppers and herbs.
