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Last Update:2012-02-29

Sea Bass Asparagus Roll Zabaione

Sea Bass Asparagus Roll Zabaione Source
Tony Huang’s Japanese Sea Bass Recipe
1 whole Japanese sea bass (about 0.6 kg), 50 grams asparagus
A small amount of pepper salt, 3 egg yolks each roll, 10 gram white wine, 30 gram chicken broth, A suitable amount of olive oil
  1. Fillet the sea bass. Roll the asparagus around. Fix with a toothpick for use.
  2. Add fish broth and cook to well done. Place on a plate for use.
  3. Mix seasonings well in a pot for a hot water bath until the zabaione reduces. Pour the zabaione on the sea base fillet asparagus rolls.
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