Page 129 - rs18-ingles
P. 129
/the dishes from Juan Domínguez/
Suprema of bass au cava
Ingredients
• Suprema of wild bass • Butter
• Flour • Fumet of fsh
• Olive oil • Salt and pepper
• Cream
Production
• Put the suprema with butter, oil and a bit of fumet on a tray.
• Bake it for 2 min. Season it with salt and pepper and wash down cava. Bake it for 5 minutes. Keep it.
• Mix flour and butter.
• Add the suprema’s soap and whip it.
• Add cream and whip it again until getting a little thick sauce.
• Coat the suprema with the sauce and gratiné.
129
Suprema of bass au cava
Ingredients
• Suprema of wild bass • Butter
• Flour • Fumet of fsh
• Olive oil • Salt and pepper
• Cream
Production
• Put the suprema with butter, oil and a bit of fumet on a tray.
• Bake it for 2 min. Season it with salt and pepper and wash down cava. Bake it for 5 minutes. Keep it.
• Mix flour and butter.
• Add the suprema’s soap and whip it.
• Add cream and whip it again until getting a little thick sauce.
• Coat the suprema with the sauce and gratiné.
129
