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Home Chinese Fish With Vinegar

Braised Sea Bass With Leeks And Mushrooms Recipe

Ingredients

How to make it

  • For the sea bass, melt the butter in a sauté pan over a medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened.
  • Add the mushrooms to the pan and cook for another 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.
  • Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Place the sea bass into the mixture, cover the pan with a lid and poach for 6-8 minutes, or until the sea bass is cooked through and opaque. Remove the sea bass from the pan and set aside to rest on a serving plate.
  • Pour the cream into the poaching liquid, return to the boil and cook for 3-4 minutes, or until the volume of the liquid has reduced. Season, to taste, with salt and freshly ground black pepper, then stir in half of the chopped chives.
  • Meanwhile, for the leeks, melt the butter in a frying pan over a medium heat. Add the blanched leeks and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.
  • To serve, pour the cream sauce over the fish, spoon the leeks alongside and sprinkle with the remaining chopped chives.

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The Cook

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