Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon
Recipe courtesy Stephen Wheeler, Harrods, England
Show: Follow That Food
Episode: Follow That Sherry Vinegar
Rate This RecipeRead users' reviews (2)
- Recipe categories: Shellfish, Scallop, Fish, Bass, Vegetables, Shallot, Onion, Tomato,
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- ratings & reviews(2)
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By balazsmd_11780744
tampa, FL
on April 04, 2009
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We have tried this recipe and the only thing we have changed we have used raspberry vinegar instead of sherry vinegar.It has tiurned out awesome.It was one of the best meal we have ever eaten and we eat out a lot. You would pay a whole lot more for this quality food in let s say in a nice French restaurant.
Try it you will like it.
By crettenberger_6...
Huntington Beac...
on August 24, 2007
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Although the thought of making this was a bit hair-raising, and scary, it was actually very easy and I flowed thru the process with a timeing that was neither rushed or too slow.
The fish was tender, and I thought the added scallops weren't necessary but added a nice, almost elegant touch. The sauce was incredible and with each bite made my mouth water. I would use the tomatoe/onion and sauce combo with chicken breasts too.