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Sea Bass in Burgundy HT MC French 45mins
Serves 4 Hot Fish Alcohol Vegetables Main Course Gluten Wheat free Eggless France Europe
Ingredients: A 1kg/2-1/4 lb Bass 1 Carrot, sliced 100g/4oz Button Mushrooms 2 Shallots, chopped 1 teasp Sea Salt 4 Peppercorns 1 tbsp Fresh Parsley, chopped 50g/2oz Butter 420ml/14 fl.oz. Burgundy Wine (check manufacture)
Instructions
1. Prepare the bass by scaling with the back of a knife. Gut and wash the fish under cold running water.
2. Melt half the butter in a large pan and add fish, carrot, mushrooms, shallots, peppercorns and parsley and cook uncovered for 4-5 minutes.
3. Add the wine and the rest of the butter. Cover and simmer for 30 minutes.
4. Boil rapidly for a further 5 minutes and serve immediately.
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