Added by runneralps | Sun 22 Nov 2009 @ 18:49
delicious fish taste with white sauce...
A whole sea bass (2 fillets)-800 grams
½ cup of olive oil(use it both for the marinade and the sauce)
1 tea sp mustard (prefer a sweet one, not very spicy)
4 medium size crayfishes
For the sauce
1 small onion, peeled and chopped in many small pieces (the smaller the better…not mashed)
½ tea sp mustard
¼ tea sp sugars
1 tea sp salt
¼ tea sp pepper
½ sweet white wines
½ cup of soy cream (crème fresh substitute)
Fish stock (use the stock from the sea bass…DO NOT USE CANNED)
A portion of dill to give and extra colour
Fillet a big sea bass (approximately 800 grams). Keep the bones aside. You will need them to make a stock.
Marinade the fillets with sea salt, pepper, thyme, mustard and olive oil. Put the fillets in a utensil and place them in the fridge for about 4-6 hours.
Cook the bones in a casserole and keep the broth. Drain it and keep it aside.
Place a crayfish on a fillet and roll it around the crayfish (wrap it). Close the ends of the roll with a toothpick. Do the same with the second roll. Place the rolls in a baking pan, but first place a baking paper.
Preheat the oven for 15 minutes and bake the rolls for 15 minutes in medium to high temperature. Use the air mode to bake them.
Making the sauce
Put the chopped onion in a small casserole and add thyme , sugar, salt and pepper. Cook them for 3 minutes and add the mustard. The next step is to add the wine. Let it be absorbed, and then add the stock(about 1 glass of water).
Boil the sauce and add 2 crayfishes to give it an extra taste. Cook till the sauce thickens and when this will happen add the soy crème. Cook for 5 minutes adding the chopped dill, and set the sauce aside (do not keep it on the stove).
Serve the rolls with the sauce on top ……Enjoy it!!!!