Monday, October 10, 2005

Seabass with saffron sauce and Samphire

The Samphire is a succulent, smooth, much-branched herb, woody at the base, growing freely on rocks on the sea-shore moistened by the salt spray. Best picked between May and September. Usually served with butter and/or with fish plate. Boil them in unsalted water for approximately 5 minutes.

Ingredients: 2 sea bass fillet, clams to guarnish, butter
Ingredients for the sauce:
pinch of fresh saffron, 1 Tbsp flour, 300ml milk, butter

Melt a bit of butter in a saucepan and fry the sea bass 3/4 minutes each side.
In another small pan, prepare the sauce by melting a bit of butter. Add milk, flour, saffron and a pinch of salt. Bring to boil, then cook for approximately 5 minutes until thick.
Serve the seabass with a bit of sauce, clams opened in a covered saucepan, and samphire previously boiled in water.


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