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| top results >>> Recipe for Sea Bass Braised in Apple Cider Tarragon |
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6 5 ounce sea bass fillet
salt and pepper
2 tablespoons tarragon -- fresh chopped
2 tablespoons shallot -- chopped
2 cups apple cider vinegar
6 whole morels or chanterelles
1 cup fish stock
2 whole lemon -- juice from
4 egg yolk
3 tomatoes -- ripe
olive oil
24 tarragon leaves
2 Granny Smith apple -- sliced for garnish
Preheat oven to 350F. Slice sea bass into flanks to lay flat in a shallow
bakin
g dish. Season lightly with salt and pepper and set aside.
Combine chopped tarragon, shallots, cider, morels, stock, and lemon juice,
mixi
ng well. Pour into baking dish. Place fillets in liquid, seal dish tightly
with
foil and bake 15 to 20 minutes. Remove from oven, take fish from dish and
keep
warm. Reserve cooking juices.
Allow cooking juices to cool. Strain and set aside. Whisk egg yolks until
light
and fluffy. Pour juices over yolks and whisk again. Season with pepper.
(This
type of sauce is called a sabayon.)
Reduce oven temperature to 150F. Place tomatoes in pot of boiling water for
one
minute. Douse in cold water and peel. Slice each in half, squeeze out
seed, an
d dice into medium size chunks. Pour olive oil to cover bottom of a Teflon
coat
ed pan (overproof) place tomatoes in pan, cover and bake 10 minutes. Remove
fro
m oven.
To serve, preheat individual serving plates. Pour about three ounces of
sabayon
sauce onto each plate, place sea bass on top, spoon tomatoes onto center
of ea
ch fillet, and slip four tarragon leaves under tomatoes pointing out.
Garnish plate with apple slices.
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