Oven Roasted Bass in Cream Sauce
Jacques and Shorey bake sea bass and then, lightly whip cream to make a light sauce, flavored with horseradish and capers.
More Fish and Shellfish
More Sauces and Condiments
Lifetime Learning with Jacques
Join the 90/90 celebration with lifetime access to Jacques’ online cooking class “A Legacy of Technique” for a special $90 rate from our friends at Rouxbe.