for 4 /6 people
600 g / 800 g fillets of sea bass prepared by fishmonger
2 dl of cream
2 fresh eggs and 1 egg yolk
Ligurian extra virgin olive oil , mustard, white wine vinegar , parsley, tarragon and salt to taste
Spumante Rosé Rose Mari
Wash and finely chop parsley and tarragon. Check that the sea bass fillets are completely free of bones and chop them as much as possible. In a large bowl combine the eggs (beaten before) in a bowl with a little salt , then add cream and two-thirds of parsley and tarragon (one-third of the herbs will be used to make the sauce) . Mix everything well and pour the mixture into a mold which causes it to stick up very compact and adherent to the side edges . Bake in a preheated oven at 200 C degrees for at least half an hour. Let stand in the oven. Meanwhile, prepare a sauce with egg yolk , a couple of tablespoons of vinegar, two teaspoons of mustard and herbs remained emulsified thoroughly. After gently mixing bowl casserole ,wash it with the sauce and serve it sliced warm or at room temperature.