Bass in Saffron Sauce
A delicious fish plate that combines the most tasted part of the Bass, with the intense saffron flavour.
1 Bass, peas, onions, potato, fish-stock, butter and saffron.
Slice the Bass and marked on the grill.
Bake the peas with the onions and a boiled potato. Beat it and strain.
Prepare the sauce with ½ l. of fish stock, 60g of butter, 1g of Saffron.
Boil all together until reduced. Thick the sauce.
Serve with caramel onions and dry tomato.