Sea bass in white wine sauce

People die for money and birds die for food. Although this saying has some truth to it, it is not entirely true in today's society, because many people die because of "food". Many people get sick and die because of unhealthy eating. In order to avoid dying in such a miserable way, follow me to learn how to make sea bass in white wine sauce.

1. Slice the sea bass into two pieces. Grease the bottom of the baking pan with butter, put the sliced ​​sea bass, fish skeleton, chopped onion, appropriate amount of salt and pepper into the baking pan, then pour in white wine and appropriate amount of water.

2.12 Cover the baking tray with tin foil and heat it on the electric stove (I measured the temperature of the electric stove and it was about 220 degrees). Preheat the oven to 200 degrees. When the soup in the baking tray boils, remove the tin foil and immediately put it in the preheated oven for 5-10 minutes.

3.21 After baking, place the sea bass in another plate, cover it and set it aside to keep warm (the book says to cover it with wet gauze, but we were lazy and just covered it with a lid and put it in the microwave to seal it and keep it moist). Strain the remaining liquid from the baking dish

4. Cut the mushrooms into thin slices, add appropriate amount of salt, 1/2 tablespoon of lemon juice, 1/2 teaspoon of butter and water, heat, and cook over medium-low heat for 5 minutes after boiling. Then take out the mushrooms and set aside the soup

5. Make white thick soup VELOUTEBLANC: Add 12.5g flour to 12.5g melted butter and mix well to make a white batter and cool. Mix the sauces in 3 and 4 and bring to a boil. Slowly pour into the white batter and stir gently with a whisk. Then simmer over low heat for about 30 minutes. Add fresh cream and simmer for about 10 minutes.

6. Thicken: Beat the egg yolks, add some of the thick soup in step 5 little by little, stir evenly with a blender, then pour it back into the pot, stir evenly and cook for a few minutes, then filter the soup with a strainer, and the thick soup is ready.

I am very happy that I shared with you the recipe of sea bass in white wine sauce today. If it suits your taste, you might as well try it. I believe you will love its taste.