| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Portions of filleted sea bass |
| 8 |
oz |
Unsalted butter |
| 2 |
|
Egg yolks |
| 1 |
oz |
Clarified butter |
| 1 |
tb |
Tarragon mustard |
|
|
Seasoned flour |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Sauce; in a liquidizer pour the heated butter over the egg yolks with 2tsp
water, whisking hard to make the sauce. Put half the sauce into a pan and
beat in the tarragon mustard. Season and put on one side.
Roast bass; dust the fillets with seasoned flour, lay them skin side up on
a very hot, well buttered baking sheet and put them in a very hot oven -
475F. As soon as the skin will peel off the flesh, usually in about eight
minutes, remove them from the oven and take off the skin. Lay the slices,
brown side up, to the side of a plate, add the sauce and run a line of
chopped herbs along the junction of the sauce and the fish.
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