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Grilled seabass with caviar sauce
By Celebrity Chef Eric Ienco
Grilled seabass with caviar sauce ... a special dish by Eric Ienco
Four sea bass – filleted
350g fresh asparagus
Salt & pepper to taste
600ml fish stock
50ml dry vermouth
85ml double cream
1tsp lemon juice
1tbsp caviar
1. Put fish stock, vermouth and cream into a wide-based pan. Boil until reduced by ¾. Keep warm.
2. In a large pot boil water. Trim off and discard the woody tips of the asparagus and steam.
3. Season sea bass with salt and pepper. Grill skin side up until skin is brown and blistered (7 to 8 mines).
4. Place asparagus in centre of the plate with the sea bass on top. Whisk lemon juice and caviar to a cream; add salt and pepper, spoon round the edge of the plate. Serve.