Bass in Ale Sauce Recipe

Origin: Caandian Period: Modern

Ingredients

4 fillets sea bass (or trout or salmon)
4 tbsp vegetable oil
1 large onion, diced
2 tbsp flour
350 ml ale
2 tbsp brown sugar
1/4 tsp freshly-milled black pepper
2 tsp Worcestershire sauce

Bass in Ale Sauce Preparation:

Method:

Heat the oil in a large pan, add the onions and sauté until they become translucent. Add the flour, make sure it's incorporated into the oil, and stirring continuously cook for 2 minutes. Add all the remaining ingredients (apart from the fish) and continue cooking until the sauce begins to thicken. Then add the fish and cook until the fillets are done through (ie they flake easily with a fork).

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