Seabass with Sorrel Sauce

Cooking Instructions

1. Prepare the ingredients first: the perch steak bought by Hema before, I don't know why it has been removed from the shelves recently, in fact, the actual operation is also very simple, buy a perch (not too small), first cut a knife at the back of the head and the wider part of the tail, then cut the fish along the back, and finally cut it here in the belly of the fish, a fish can cut 2 large fish steaks; Wash the broccoli and change it into small pieces; Shred the shallots; Sorrel mold leaves are actually very common ingredients abroad, and they can also be bought in many overseas supermarkets in China; If you don't have fresh fish soup, you can buy fish stock cubes; Absinthe and dry white wine are pretty much a must; And whipping cream is sold in almost all supermarket baking sections.

   

2. To prepare, heat the sauce: heat a medium-large hot pot and dissolve in a piece of butter.

   

3. Add the shredded shallots and sprinkle with salt and black pepper.

   

4. POUR IN 150CC OF VERMOUTH.

   

5. POUR IN 150CC OF DRY WHITE WINE.

   

6. THEN POUR IN 350CC OF FRESH FISH BROTH OR FISH BROTH CUBES AFTER BOILING WATER.

   

7. FINALLY POUR IN 100CC OF WHIPPING CREAM.

   

8. Stir and bring to a boil over high heat to reduce the juice.

   

9. Turn off the heat and sieve to keep the original soup.

   

10. Roll up the sorrel leaves and cut them into shreds, add them to the soup and stir well for later use.

    

11. Now for the sea bass steak: change the steak to a knife, usually cut it into 2 to 3 medium pieces, then cut the stripe on the side with the skin, leaving one end uncut.

    

12. Sprinkle a little salt and black pepper on both sides of the steak, then spread well and marinate to taste.

    

13. Heat a pan over medium-high heat, then add 2 tablespoons of olive oil and heat until a slight smoke rises in the pan.

    

14. Fry the fish steak face down in a pan.

    

15. Fry the skin side until crispy and the flesh part of the fish until golden brown and turn over.

    

16. Use a spoon to pour oil over the skin of the fish until the other side of the fish is golden brown, turn off the heat and wait for serving.

    

17. At the same time, add another pot of water until it boils.

    

18. Add the broccoli and cook for about two and a half minutes, keeping it dark green, remove and drain.

    

19. Serving: Spread the broccoli on the bottom in a blooming shape and top the fish steak. Drizzle with sauce.

    

20. A fish steak with crispy skin and salty taste; The sauce has a slightly sour taste like a sesame leaf; Broccoli has a fresh, slightly sweet taste. The appetizing fish dish is ready again.