Sea-bass fillets in a mustard sauce

Instructions

1. Clean the fish, dice and season with little salt. Roll each fillets and fix with teeth-picks.
2. Finely chop up the carrots and celery. Place all the ingredients in the solid container and cook for 12 minutes, 100 C in the steam oven.
3. The sauce: Mix egg yolks with the stock and white wine. Heat over a bain marie and beat until foamy. Fold in the mustard and double cream and season with salt, pepper, sugar, and white wine to taste. Serve with dill potatoes, cauliflower and cucumbers.

• Servings : 4
• Ready in : 17 Minutes
• Course : Main courses
• Recipe Type : beef, Fish and Seafood, steam-oven cooking
• Ingredient : Celery stalk, Crème fraîche, Dijon mustard, Egg yolks, Herbs for fish, Pepper, Salt, Sea bass, Sour cream, Vegetable broth, Vegetable stock, White wine