INGREDIENTS

INSTRUCTIONS

Firstly for the sauce, combine the fish stock and alcohol with the
sliced shallots and reduce by two thirds. Peel both the peppers and
keep them and their peelings separate. Remove seeds and discard. Cut
the flesh into a neat dice, keeping any trimmings.  In two separate
pans cook the sliced shallots, garlic and thyme in a  little olive oil.
Add the 2 lots of trimmings to the pans and cook  slowly for a few
minutes. Mix in the vinegar and syrup and cook  further until very
soft. Remove from pans and liquidize. Pass the  sauce back into the
pans and add the raw dice. Cook out until the  dice is soft. Check the
seasonings (a sweet and sour flavour should  be achieved).  Cook the
bass in a little olive oil skin side down. Place in the oven  for about
5 minutes. Meanwhile add the cream to the reduced stock and  bring to
the boil. Season and pass through a fine sieve. Keep warm.  Peel the
asparagus and cut it all to the same length. Cook in boiling  salted
water with a spoon of butter.  Place a spoonful of each pepper compote
in the centre of a bowl.  Remove fish from the oven and season with a
few drops of lemon juice.  Place on top of compotes and drape asparagus
over it. Put the cream  sauce around it.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“How can a moral wrong be a civil right?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1157
Calories From Fat: 157
Total Fat: 18g
Cholesterol: 0mg
Sodium: 4794.5mg
Potassium: 6504.7mg
Carbohydrates: 225.6g
Fiber: 50.7g
Sugar: 88.5g
Protein: 56.1g