Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Chilean Sea Bass with Light Soy and Chive Sauce

Recipe courtesy of Maisonette, Cincinnati

Show: The Best OfEpisode: Family-Owned Restaurants

  • Cook Time

    --

  • Level

    --

  • Yield

    5 servings

x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Advertisement
Advertisement