Grilled Sea Bass with Basil and Crème Fraîche from Cooking at the Merchant House by Shaun Hill
Warm the stock, chopped shallot, butter and crème fraîche together. Purèe in a blender, then season with lemon juice, Tabasco sauce and salt. Return to the saucepan and set aside. In the blender,...
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Ingredients
- 150 ml (5fl oz/⅔ cup) fish stock
- 1 shallot, chopped
- 25g (1 oz/¼ stick) unsalted butter
- 1 tablespoon crème fraîche
- 1 tablespoon lemon juice
- a few drops of Tabasco sauce
- 100 ml (3½fl oz/7 tablespoons) olive oil
- 50g (2 oz/2 cups) basil
- 25g (1 oz/1 cup) flat-leaf parsley
- ½ teaspoon lemon zest
- 1 small clove garlic, crushed
- 4 fillets sea bass, about 175g (6 oz) each
- salt
- black pepper
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