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