Sea bass fillets

Instructions

1. 1

   Poach the fish fillets in the prepared court-bouillon, maintaining it at a simmer (about fifteen minutes).

2. 2

   Meanwhile, make a blond roux with the butter and flour.

3. 3

   Mince the milk and filtered court-bouillon, add the roquefort cheese and season with salt.

4. 4

   Thicken over low heat while stirring.

5. 5

   Serve this sauce with the drained fish fillets.

6. 6

   Variant: Roquefort Sauce: Heat 40 cl of milk without boiling with 200 grams of finely crumbled stale bread;

7. 7

   Add 15 cl of cream, 50 grams of grated roquefort cheese, salt and 50 grams of butter in pieces.

8. 8

   Homemade court-bouillon: In a saucepan, put 1 diced carrot, 1 onion pierced with 1 clove of whole cloves, a small celery stalk, and a bouquet garni (thyme, bay leaf, parsley).

9. 9

   Season with salt and peppercorns.

10. 10

    Pour in 2 liters of water, add 1 glass of dry white wine and bring to a boil.

11. 11

    Let it simmer for 30 minutes so that the court-bouillon is well perfumed before poaching your fish.