1 sea bass

1 lemon

1 egg

1/2 tbsp butter

half lettuce

1 pan of flour

1/4 onion

black pepper

olive oil

Pan-fried sea bass with cream sauce

1Handle the sea bass

Pick out the head and bones of the sea bass, cut a complete, nicely shaped fillet (fish meat) near the bones, and then wipe off the black part of the sea bass with kitchen paper to remove the fishy odor.

2Sauté the head and bones

Put the head, bones and onions in a pan and sauté them in olive oil.

3 Add water to make stock

Add water to the fish stock and let it slowly reduce.

4Marinate the fish

Sprinkle salt and black pepper on both sides of the fish.

5Flour Coating

The marinated fish is well coated with flour.

6Fry the fillets

Pour a little olive oil into the pan and start frying the fillets, turning off the heat and frying the other side with the residual heat from the pan. (If you want the fillets to have a nice flat shape, see the tip at the bottom of this article

7Strain the soup

Strain the soup out and pour it into the pan again to keep it warm. (Fish head and fish bones can be thrown away,)

8 Stewardship

To the soup put a small piece of butter, cook evenly, add salt, lemon juice to taste, and finally beat in an egg yolk, dial mix well. (Just the yolk, not the white.)

9 Cut Lettuce

Cut the lettuce into strips, arrange on a plate, and sprinkle black pepper, salt and olive oil on the lettuce.

10Put out of the pan

Put the finished sauce into a small crystal bowl, then serve the fillet and enjoy this delicious dish hidden in the soup.