Fennel Almond Milk Cream Sauce with Sea Bass
4
Pan-seared sea bass in a creamy fennel and almond milk sauce with white wine, garlic, and fresh tarragon.
| 2 tablespoons avocado oil | Sear sea bass 3–4 min per side | Return sea bass, cover & cook 5–7 min | Finish with lemon juice & garnish | |||
| 1 tablespoon butter (for searing) | ||||||
| 4 sea bass fillets (about 170 g each) | ||||||
| sea salt & cracked pepper | ||||||
| 1 tablespoon butter (for fennel) | Cook fennel covered 6–8 min until wilted | Stir in garlic 1 min, add flour & wine | Reduce wine 75%, add stock & almond milk | Sprinkle parmesan slowly, fold in pepper & tarragon | ||
| 2 fennel bulbs, thinly sliced | ||||||
| 5 garlic cloves, minced | ||||||
| 2 tablespoons AP flour | ||||||
| 240 ml pinot grigio or chardonnay | ||||||
| 240 ml low sodium seafood or chicken stock | ||||||
| 240 ml unflavored almond milk, extra creamy recommended | ||||||
| 100 g reduced fat parmesan, grated | ||||||
| 1 red fresno pepper, thinly diced | ||||||
| 10 g tarragon, finely chopped | ||||||
| juice from 1 lemon | ||||||
| tarragon & cracked pepper (for garnish) |
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