...and horseradish - did I mention that?
Makes 4 servings
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ¼ cup milk
- ⅓ cup chopped curly parsley
- 1 tablespoon prepared horseradish
- 4 -6oz Seabass fillets, at room temperature
- 2 tablespoons olive oil
- Kosher salt and pepper to taste
- Melt the butter in a heavy-bottomed saucepan on medium heat. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.
- Add milk in small amounts, continuing to stir as the sauce thickens. Add pinch of salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes until smooth. Remove from the heat - stir in parsley and horseradish
- Drizzle each seabass fillet with olive oil and season with salt & pepper on both sides
- Place Halibut in a hot pan face down and sear for about 3 minutes on each side, until opaque
- Plate fish and top with 2-3 tablespoons of the horseradish sauce