Recipe courtesy of L'Ecole
Sauteed Sea Bass Fillet with Cucumber
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 206
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 52
- Sodium
- 28
Ingredients
1/2 of a cucumber, peeled and thinly sliced
4 tablespoons whole butter
1 teaspoon sugar
2 (4-ounce) sea bass fillets
1/2 cup flour
3 tablespoons clarified butter
2 tablespoons freshly squeezed lemon juice
Directions
- In a medium heated saute pan, add 1 tablespoon whole butter. After melted, stir in sugar. When incorporated, add cucumber slices. Cook for about one to two minutes on each side, or until softened. Set aside on a heated dish.
- Dredge fillets in flour. In a separate medium heated saute pan, heat clarified butter. Add fillets. Cook for approximately three to four minutes on the first side and a minute or two on the other. Remove from pan. Set aside on a heated dish. Allow pan to cool briefly. Add whole butter to the pan and allow it to brown slightly. Sprinkle the fillets with lemon juice and then pour mixed butters (beurre noisette) over the top. Garnish with cucumbers.