Seezunge with Olive Sauce
Seezunge with olive sauce is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 stalks green asparagus
- Salt
- 60 g black olives (pitted)
- 1 onion
- 1 tbsp butter
- 150 ml dry white wine
- 150 ml fish stock
- 2 tbsp crème fraîche
- Salt
- pepper (ground)
- 4 sea bass fillets (about 140 g each)
- 1 tbsp freshly chopped parsley
Instructions
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1.
Peel the lower third of the asparagus and parboil the stalks for about 5 minutes in boiling salted water. Drain and let them dry well.
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2.
Cut the olives finely. Peel and dice the onion. Sauté both in hot butter for 1-2 minutes until colorless. Deglaze with wine, add stock, and reduce by about half. Stir in crème fraîche, do not boil again, and season with salt and pepper.
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3.
Rinse the sea bass fillets and pat dry. Season with salt and pepper, roll the asparagus around each fillet, and place seam side down into the sauce. Cover and cook gently for about 10 minutes over low heat, spooning sauce over the fish occasionally.
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4.
Sprinkle with parsley before serving.
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5.
Serve with mashed potatoes if desired.
