Sea bass with BRILLAT-SAVARIN

Serves 4

Preparation time

1h

Ingredients

  • 4 sea bass fillets (300-g portions) 
  • 500 g of mature Lincet Brillat-Savarin PGI 
  • 50 cl of liquid cream 
  • 15 cl of white wine 
  • 1 pinch of saffron 
  • 4 sprigs of thyme 

Preparation

  1. Preheat the oven to 180°C.
  2. Remove the crust from the Brillat-Savarin and cut into pieces.
  3. Pour the white wine and cream into a saucepan. Heat over low heat and stir in the cheese and saffron, season with salt and pepper. Melt until smooth, then keep warm.
  4. Slit the sea bass on the side and place a sprig of thyme in each fish. Place in a hot oven for 10 minutes with a drizzle of olive oil.
  5. Arrange on a plate with the sauce. Serve with pan-fried mushroom or steamed potatoes.

Enjoy!

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