Ingredients (serves four) 4 x 170g sea bass fillets, For the velouté of crab 20g butter, 50g sliced shallots, 150ml white wine, 150ml fish stock, 300ml double ... |
Pour the corn and juice into a sauce pan. Add the minced jalapeños and Cipollini onions. Sweat all the ingredients over medium heat, then add the heavy cream, ... |
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