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Sea Bass and Hake with a Crab Veloute

See original recipe at: rorykellycooks.com
kept byjonnydunk
recipe byrorykellycooks.com
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Ingredients: 

1 Hake fillet skinned
1 Sea bass fillet skin on
Butter, oil, salt and pepper

Veloute sauce: (the easy version)
White crab meat about 2 TBS per person (not cheap)
White wine
Fish stock
Cream
1 finely diced shallot
Knob of butter
2 TBS butter

See original recipe at rorykellycooks.com

 

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