Sea bass with asparagus and light shallots sauce

This sea bass with asparagus and light shallots sauce, is a quick and ideal recipe to enjoy the taste and texture of a good wild sea bass.

The quality of the sea bass is fundamental, so that its meat is firm, has infiltrated fat (heart-healthy by the way) and is free of contaminants, like the sea bass from @aquanaria that has been cared for 4 years in the Atlantic Ocean.

In order not to turn on the oven and thus save a lot of energy, I show you a trick on how to grill it so that the skin does not stick and it is just right.

INGREDIENTS: (2 portions)

• 4 loins of sea bass with a rectangular cut (400-600 gr.)
• 1/2 bunch of green asparagus
• 4 shallots
• 20 gr. butter
• 20 ml of white wine
• 130 ml chicken broth
• 2 tablespoons of Aove
• Salt and pepper

RECIPE ELABORATION STEP BY STEP:

1. Brunoise the shallots. Pour two tablespoons of Aove in a frying pan, heat and poach the shallots with a pinch of salt, over low heat for 5 minutes.
2. In the meantime, we cut the asparagus washed, about 2 cm, discarding the root or yellowish part that is not tender. In a saucepan boil some water and blanch the asparagus for one minute. Strain and leave in cold water with ice.
3. After 5 minutes, add a splash of white wine to the shallot, increase the heat and evaporate the alcohol for a minute. Add the chicken broth, heat and then add the butter and stir. Cook over medium heat for another 5 minutes.
4. Pass the sauce through the blender. Taste, add salt if necessary and a little pepper.
5. Place baking paper on the base of a frying pan. Heat. Place the four loins of sea bass (The time may vary depending on the thickness of the loins and the point you like in the fish). In the same pan, heat the asparagus.
6. Put sauce on the plate in a circle, place two loins in the center of the plate, distribute the asparagus and decorate with some fresh parsley or chives.

Are you ready for this sea bass with asparagus and light shallots sauce?

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum