Sea bass with lemon butter sauce - Penguin Books Australia
A tasty, buttery and zesty fish meal.
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Cooking tools:
- Pastry brush
- Aluminum foil
- Baking sheet
- Oven
- Saucepan
- Whisk
- Spoon
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Stove
Ingredients
- sunflower oil for greasing
- 1.1 kg (2¼ lb) sea bass, cleaned and butterflied (page 104)
- 4 tarragon sprigs
- lemon, sliced
- salt
- black pepper
- 2 tbsp dry white wine
- 150 ml (¼ pint) single cream
- juice of ½ lemon
- 45 g (1½ oz) butter, melted
- 1 egg yolk
- 1 tsp plain flour
- white pepper
- 1 tsp chopped fresh tarragon
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