Sea Bass Poêlé Balsamic Flavor
I wanted to serve poêlé made with Alfonsino, so I used sea bass to practice. I think the sea bass version is more delicious.
This is simple, but the timing for adding salt, wine, lemon, and balsamic vinegar differs, making an elegant dish with layered flavor. The tips are to use fresh cuts of fish and eating it while it's hot. Try using a sweet wine. Recipe by HaradaKiTN
Sea Bass Poêlé Balsamic Flavor
I wanted to serve poêlé made with Alfonsino, so I used sea bass to practice. I think the sea bass version is more delicious.
This is simple, but the timing for adding salt, wine, lemon, and balsamic vinegar differs, making an elegant dish with layered flavor. The tips are to use fresh cuts of fish and eating it while it's hot. Try using a sweet wine. Recipe by HaradaKiTN
Cooking Instructions
- 1
Lightly salt the sea bass cuts. Cut the green beans into 6 - 7 cm pieces.
- 2
Heat oil in a frying pan and saute the garlic. Once they're lightly browned, add the sea bass skin side down.
- 3
Once the sea bass has evenly cooked, flip it over. Add salt, shrimp, green beans, and white wine. Cover with a lid and steam cook.
- 4
Once the green beans have cooked and half the wine has evaporated, add lemon juice.
- 5
Pour the balsamic vinegar on your plate and if available, serve with tomato or parsley.
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