Herb Encrusted Sea Bass with Sundried Tomato Chardonnay Sauce
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh thyme leaves
- 1 teaspoon black peppercorns, crushed finely
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 (8 ounce fillets) fresh sea bass
- 1/4 cup Cognac or brandy
- 1/3 cup fish stock
- Salt and pepper
- 1 bunch asparagus, blanched and refreshed
- Sundried Tomato-Chardonnay Sauce, recipe follows
- 2 basil buds, for garnish
- 1 tomato, peeled seeded and small diced (1 tomato concassed), for garnish
- Sundried Tomato-Chardonnay Sauce:
- 1/4 cup olive oil
- 2 tablespoons black peppercorns
- 2 tablespoons shallots
- 3 cups Chardonnay
- 1 fresh bay leaf
- 1 teaspoon fresh lemon juice
- 1 large sun-dried tomato, chopped
- 1/2 pound butter, cut into small cubes
In a flat plate, mix the basil, thyme, peppercorns, and garlic.
Heat the oil in a large saute pan. Encrust the fish with the fresh spice mix. Saute the fish delicately, about 3 minutes per side.
Without removing the fillets from the pan, drain off most of the oil. Deglaze the pan with the Cognac. Tilt pan to flambe, allowing the flame to crisp the crust on the fish. Add the stock to extinguish the flambe, and to deglaze further.
Season with salt and pepper.
Divide asparagus between two serving plates, arranging the stalks decoratively. Carefully place sauteed fish on top of the asparagus. Drizzle the Sundried Tomato-Chardonnay sauce over and around the fish. Sprinkle the tomato concasse all over the plate. Place a basil bud on top of the fish.Sundried Tomato-Chardonnay Sauce:
Heat olive oil in a saucepan, then add peppercorns and shallots. Saute until translucent. Add the wine, bay leaf, lemon juice, and sun-dried tomato, and reduce by 80 percent. With a whisk, 3 to 4 cubes at a time, incorporate butter, making a beurre blanc sauce. Strain through chinois. Keep warm.
Yield: 2 servings
Recipe courtesy of Emeril Lagasse