Sea Bass Fillet Steamed On

,divided into 4 portions white wine (dry) dry) 2 tbsp. tbsp. medium hot table mustard

Prepare: Cut carrots, celery and leek into fine strips (julienne). Preparation: Sauté the shallot in butter, put the fillet pieces on it, season with salt, pour a little bit of dry white wine, cover with buttered parchment paper and cook in the stove at 180 °C for 4-5 min. For the sauce, boil the veloute, mix in the mustard, finish with champagne and whipped cream (see recipe: Veloute). Sweat the vegetable strips in butter until done, season with pepper and salt. Serve: Place the sea bass on the plates. Place the vegetable strips on the fish pieces and garnish with the sauce. Serve: Leaf spinach and boiled potatoes Drink: Dry, white Burgundy wine

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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