Making It: Sea Bass & Champagne Sauce
Boundary’s Frederick Forster, one of London’s hottest young chefs, serves up a summertime fish recipe that will have dinner guests hooked. RECIPE BELOW Ingredients (Serves 4) 1 x shallot, finely sliced 250ml white wine 250ml double cream 50ml champagne or sparkling wine 4 x portions of sea bass fillet, about 120g each, with skin (ask […] More