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.
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By adamsabq_12843515
Albuquerque, 71
on July 16, 2011
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My husband and I enjoyed this recipe very much. I didn't have fish stock so used chicken, but it was fine. Very light, great flavors, visually appealing. A little tricky to get everything to come out on time but it was worth the effort!
By lriddiford_12848821
Ashburn, 86
on May 04, 2010
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Just fixed this for dinner tonight and was very happy about the end result. My 10 yr old, who doesn't like fish loved this meal. This is going into the family vault of recipes. I took the suggestions of clam juice and didn't add any salt due to the soy sauce. It came out perfect. Any of you are questioning trying this recipe ... get the fish, butter and your frying pans out cause it is so worth it.
By kaezack_2392486
Houston, TX
on January 30, 2008
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On the plus side, the dish was very visually appealing and all the different elements worked well together. However, the sauce tasted too strongly of soy sauce. I think it would have been better without it.
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