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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




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)




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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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

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