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RECIPE:
California
Corbina or White Sea Bass with a creamy Ginger Sauce
CATEGORY:
Fish
COUNTRY:
USA
SERVES: 4
INGREDIENT: 4 fillets of
California Corbina or White Sea Bass,
1//4 liter (1 quart) fresh cream, freshly ground ginger root ( Ginger is a
spice which its the underground stem of the ginger plant, Zingiber
officinale. Ginger can be a bit spicy so add the amount to your taste.), 1 tablespoon
cornstarch, butter, salt and pepper to taste.
DIRECTION: Brown fish slightly
in butter on both
sides, place on plate & keep warm. Bring the cream to a boil, add the
ginger and simmer for about 1 minute, add the cornstarch, keep
simmering until sauce
starts to thicken. Pour sauce over fish and serve with rice or boiled
potatoes.
Recommended Wine: A nice dry Riesling or a Macon Village.
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