Beautiful, festive and quick to prepare dish. Tender sea bass with a rich plum and ginger sauce. Nothing more.
|Cooking time 40 minutes||Number of servings 2|
Wash the plums and coarsely chop. Ginger peel and RUB on a small grater.
Add to the pot of plums, ginger, honey, lemon juice and wine. Bring to boil and simmer on low heat for 15 minutes.
While preparing the sauce, have fish. It is necessary to clean, remove fins and remove the gills. Then along the ridge to make two cuts.
Trim with kitchen scissors range at the head and tail. Carefully remove it with a sharp knife. To remove the innards. If you have small bones, remove them with tweezers. This same procedure be done with the second carcass.
The prepared sauce to blend it with a blender. Fish season with salt and pepper, brush with sauce and cook for a couple 20 minutes.
Garnish better to submit the couscous. I use cereal brand Mistral. She does not have a pronounced taste and smell, but it absorbs the taste and smell of fish sauce.
Cereals pour boiling water and leave the lid on for 5 minutes. Then loosen with a fork, add salt and zest.
Exceptionally tasty with a glass of white wine.