Food Network: Chilean Sea Bass with Light Soy and Chive Sauce

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Chilean Sea Bass with Light Soy and Chive Sauce
Recipe courtesy of Maisonette, Cincinnati

Ingredients
1/2 bunch shallots
4 ounces butter
1/2 cup white wine
1 cup fish stock
1/4 cup heavy cream
3 tablespoons soy
2 large onions
Flour, as needed
Frying oil. as needed
3 bunches scallions
Olive oil
4 servings potatoes, whipped
2 tomatoes
1 bunch chives
5 pieces Chilean sea bass, approximately 6 ounces each

2 lemons

Directions
Make the sauce: Slice shallots, saute with butter and add white wine.
Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of
butter; add the soy, salt and pepper to taste. Keep warm.

Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown.
Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped
potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.

Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked
squeeze lemon juice on fish.

Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and
chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried
onions. Serve hot.