Sea bass with a chive velouté sauce | Taste of France®
Delicious and simple, this sea bass with a chive velouté sauce is served with hasselback potatoes and tenderstem broccoli.
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Ingredients
- 4 sea bass fillets
- 600 g waxy potatoes
- 10 g fresh chives
- 160 g tenderstem broccoli
- 1 vegetable stock cube
- 80 g Cornish clotted cream
- 6 spring onions
- 2 tbsp Shaoxing wine
- 30 g butter
- 30 g flour
- Olive oil
- Pepper
- Salt
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