The kitchen department of Alfonso Catering We have used the best raw materials on the market for fifty years, and we work with the confidence of offering the perfect service because our challenge is to make your dreams come true: That party in the garden, on the beach, in a finca Whether for leisure or by the pool, take advantage of the warm summer to share a very special setting and cuisine with your guests at an unforgettable banquet.
This time we are going to prepare sea bass fillets with soy sauce.
Fish, one of our signature specialties, fresh from the Andalusian seas and expertly prepared, is the perfect addition to a summer menu. We always acquire it just hours before the event to guarantee its freshness and cook it on-site to ensure the ideal texture. Today, we're going to suggest a recipe fresh from the Alfonso Catering kitchen, born from the genius of César, the chef who conducts a kitchen that sounds like heaven…
The secret to the success of these sea bass fillets with soy sauce is their low-temperature cooking. For 4 people, you will need four very fresh sea bass fillets.
Ingredients:
- Sal Island
- Oil
- Fish stock
- Milk cream
- Soybean
Preparation:
The first task will be to clean the loins by removing the bones and scales, season them with salt and pepper and set them aside to focus on the sauce.
We'll reduce the cream for 25 minutes over low heat and add a touch of soy sauce. Then we'll cook the fillets at 60 degrees Celsius for seven minutes in the fish stock with a drizzle of olive oil.
To plate, simply place a bed of soy sauce and on top of it the sea bass, decorated with miso sprouts… And enjoy!