Sibas fillet with white cream sauce Recipe

Wash the seabass fillet and dry thoroughly with a paper towel. Grease the oil on a baking tray and spread the finely chopped onion evenly over it. Season the fillet with salt and pepper, roll each slice into a roll and place on a platter. Drizzle with lemon juice on top and sprinkle with bacondar. Pour fish broth into a baking tray and cover the top tightly with baking paper or foil. Bake in a preheated oven at 180 degrees for 20 minutes.

Remove the fish from the oven, drain the broth into a small saucepan (you will need it for the sauce), and put the fish in a warm place. (The oven where the fish was cooked before is completely useful, just cover it tightly with foil to prevent it from drying out.

White cream sauce Necessary ingredients: 3 egg yolks, 500 ml of drained fish broth, 100 grams of softened butter, finely chopped fresh parsley and tarragon.

Bring the drained broth to a boil and boil until its volume is reduced to 1/2 cup. Place the egg yolks in a deep pan with an anti-earth coating and, stirring constantly, pour in the broth in a thin stream. Bring the resulting sauce to a boil and immediately remove from the heat. Cool, whisk with softened butter and add parsley and tarragon. Transfer the fish to warming plates and pour over the sauce.