Filet De Bar À La Moutarde Et Sauce Blanche
- 4 sea bass fillets (2 sea bass)
- 1-2 tablespoons of olive oil
- Salt
- Black pepper
For the mustard white sauce
- 5-6 tablespoons of cream
- 1 teaspoon of butter
- zest of 1/2 lemon
- 1 tablespoon of lemon juice
- 1 tablespoon of dill (Chopped)
- 1 teaspoon grain mustard
- Salt,
- Black Pepper (freshly ground)
Salt and pepper the sea bass fillets.
Heat the olive oil in the pan and cook the sea bass fillets for two minutes on each side.
Heat all the ingredients for the sauce by whisking in a small saucepan.
Serve the sea bass fillets with boiled vegetables and white sauce with mustard.
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