12-31-2004, 03:56 PM
Ingredients
1 fillet of black seabass
3-4 slices of pancetta
2 tbsp olive oil
3-4 segments of orange
30g/1oz unsalted butter
110g/4oz spinach leaves
For the sauce
1 orange, juice only
1 glass white wine
55ml/2fl oz double cream
Method
1. Wash and dry the seabass fillet. Wrap it in the pancetta.
2. Heat the oil in a frying pan and pan-fry the seabass for two minutes on either side. Add the orange segments to the pan and heat for a further minute.
3. Gently melt the butter in a separate pan and add the spinach, cooking to wilt for 1-2 minutes.
4. To make the sauce, reduce the orange juice and white wine in a small pan. Add the cream and simmer for 3-4 minutes.
5. Serve the fish and orange segments on the spinach and drizzle with the sauce.
[signature]
1 fillet of black seabass
3-4 slices of pancetta
2 tbsp olive oil
3-4 segments of orange
30g/1oz unsalted butter
110g/4oz spinach leaves
For the sauce
1 orange, juice only
1 glass white wine
55ml/2fl oz double cream
Method
1. Wash and dry the seabass fillet. Wrap it in the pancetta.
2. Heat the oil in a frying pan and pan-fry the seabass for two minutes on either side. Add the orange segments to the pan and heat for a further minute.
3. Gently melt the butter in a separate pan and add the spinach, cooking to wilt for 1-2 minutes.
4. To make the sauce, reduce the orange juice and white wine in a small pan. Add the cream and simmer for 3-4 minutes.
5. Serve the fish and orange segments on the spinach and drizzle with the sauce.
[signature]