FOR 1 PERSON
Difficulty: Medium
Preparation: 30min
INGREDIENTS
- 6 Thin Bass Fillets
- Vegetables Mix to Taste
- 150ml Soy Sauce
- 150ml Ginger Oil
PREPARATION
For the vinaigrette…
Mix –don’t blend- 150ml of soy sauce with 150ml of ginger oil –see recipe in “Scallop Skewer with Mustard and Ginger”-. Heat the mix in a frying pan.
For the bass…
Heat the fillet at very low temperature without frying. Serve, pour the vinaigrette and add the chopped vegetables mix to taste –onions, carrots, zucchini…-.
THE CHEF’S ADVICE
Vinaigrette must not boil so as not to taste salty.