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Grilled Sea Bass with Cream Sauce and Fennel

       By: Chef Pong  

Recipe Detail :

Grilled Sea Bass with Cream Sauce and Fennel - This is another fish dish that you shouldn’t miss. It’s delicious and good for your health. It’s great to serve yourself and your family at home.

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Grilled Sea Bass with Cream Sauce and Fennel - This is another fish dish that you shouldn’t miss. It’s delicious and good for your health. It’s great to serve yourself and your family at home.

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1. 1 Snapper
2. 6-7 Tomatoes 
3. 1 Head Fennel sliced
4. 3 Head Small Potatoes cut half
5. 350 ml. Fish Stock
6. 1 Tbsp. Flour
7. 1 Tbsp. Unsalted Butter
8. Chopped Parsley

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1. Season fish with salt, pepper and olive oil. Set aside.
2. Season tomatoes like season fish. Then bake at 180 degrees for about 20-25 minutes.
3. Boil potatoes and then deep fried in a pan with vegetable oil until brown.
4. Make sauce by melt butter in a pot. Then add flour. Stir well, follow by fish stock and continue simmer with low heat until dry out and remain for 1/3. Then season with salt, pepper.
5. Fry fennel in a hot pan. Season with salt and pepper.
6. Fry fish in a hot pan 3 minutes on each side fry front side first.
7. Arrange fish, potatoes, fennel, tomatoes in the dish. Dress with sauce and sprinkle parsley at last. Ready to serve.
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Grilled Sea Bass with Cream Sauce and Fennel




Grilled Sea Bass with Cream Sauce and Fennel - This is another fish dish that you shouldn’t miss. It’s delicious and good for your health. It’s great to serve yourself and your family at home.

Ingredient of Grilled Sea Bass with Cream Sauce and Fennel

1. 1 Snapper
2. 6-7 Tomatoes
3. 1 Head Fennel sliced
4. 3 Head Small Potatoes cut half
5. 350 ml. Fish Stock
6. 1 Tbsp. Flour
7. 1 Tbsp. Unsalted Butter
8. Chopped Parsley

How to Cook Grilled Sea Bass with Cream Sauce and Fennel

1. Season fish with salt, pepper and olive oil. Set aside.
2. Season tomatoes like season fish. Then bake at 180 degrees for about 20-25 minutes.
3. Boil potatoes and then deep fried in a pan with vegetable oil until brown.
4. Make sauce by melt butter in a pot. Then add flour. Stir well, follow by fish stock and continue simmer with low heat until dry out and remain for 1/3. Then season with salt, pepper.
5. Fry fennel in a hot pan. Season with salt and pepper.
6. Fry fish in a hot pan 3 minutes on each side fry front side first.
7. Arrange fish, potatoes, fennel, tomatoes in the dish. Dress with sauce and sprinkle parsley at last. Ready to serve.
 
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