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CATEGORY CUISINE TAG YIELD
Chefs, Surprise 1 Servings

INGREDIENTS

1 Sea bass fillet
6 oz Squid
1 Red pepper
1 Green pepper
1 Clove garlic
1 Inch fresh ginger
Flour for coating
1/2 lb Butter, unsalted
1 T Shallot, chopped
3 T Wine vinegar
3 T Water
Salt and white pepper
1 Squeeze lemon

INSTRUCTIONS

Season the sea bass and mark the flesh with a hot poker. Pan fry in
olive oil. Put the calamari in a little seasoned flour and fry in a
hot pan with olive oil. Cook for a couple of minutes and then remove
and drain. Keep warm.  Add the sesame oil, ginger, red and green
peppers to the pan and stir  fry until peppers are softened.  Make the
sauce. Chill the butter then cut in three lengthways, then  across into
thin slices. Keep cold. Put the shallot, vinegar and  water into a
thick bottomed saut pan or small shallow saucepan. Boil  until the
liquid remaining is about 2tbsp.  Lower the heat under the pan. Using a
wire whisk and plenty of  vigorous continuous whisking, gradually add
the butter, piece by  piece. The process should take about five minutes
and the sauce  should become thick, creamy and pale - rather like a
thin  hollandaise. Add salt, pepper and lemon juice.  To assemble the
dish, mix the calamaris with the peppers and place  mixture on the
bottom of the plate. Place the sea bass on top and  surround the dish
with the beurre blanc sauce. You can garnish the  dish with seasonal
baby vegetables.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2145
Calories From Fat: 1760
Total Fat: 200g
Cholesterol: 983.4mg
Sodium: 650.4mg
Potassium: 1492.1mg
Carbohydrates: 32g
Fiber: 5.6g
Sugar: 9.8g
Protein: 59.5g


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