SEA BASS IN CREAMY WATERCRESS AND PROSCIUTTO SAUCE

Preparation Method :

• Put the chopped watercress stalks in a large pan with the stock. Bring to the boil.
• Cook, covered for about 15-20 minutes or until it reduces to 1½ cups with wine. Strain, and discard the stalks.
• Melt the butter in a saucepan and cook the prosciutto gently for about 3-5 minutes. Remove with a slotted spoon.
• Stir in the flour into the saucepan and cook on a medium heat for about 1-2 minutes.
• Remove from the heat and gradually pour in the hot watercress stock, stirring continuously.
• Simmer for about 3-5 minutes or until the sauce has thickened and is smooth, keep stirring.
• Add in the watercress puree to the sauce with the prosciutto.
• Adjust seasoning to taste with salt and pepper, add the pasta, toss lightly and keep warm.
• Spray the pan lightly with olive oil, then heat until hot. When hot, cook the fillets for about 3-5 minutes on each side or until cooked.
• Arrange the sea bass on a bed of pasta and drizzle with a little sauce. Garnish with watercress and serve immediately.