The Frenchman's Bass
- 1 pint Good Eats Court Bouillon, recipe follows
- 4 (4-ounce) sea bass fillets
Bring the court bouillon to a simmer in a large saucepan. Add the fillets to the court bouillon, partially submerging them in the liquid.
Cover the pan with the lid and reduce heat. Poach the fish for 5 to 7 minutes.
More Recipes and Ideas:
Sea Bass with Artichoke Pesto, Sake Steamed Bass, Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon, Dinner Parties Recipes, Ratatouille Recipes, Baked Ham Recipes, Roasted Turkey Recipes, Baked Tilapia Recipes, Beef Stroganoff Recipes
Thank you! your flag was submitted.