| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Extra virgin olive oil |
| 4 |
|
Fillets black bass; skin on |
|
|
Salt and pepper to taste |
| 2 |
bn |
Asparagus |
| 2 |
tb |
Butter |
| 1 |
tb |
Minced shallots |
| 1/4 |
c |
White wine |
| 1/2 |
lb |
Unsalted butter; cold and cubed |
| 1 |
tb |
Heavy cream |
| 1/2 |
c |
Tio Pepe Sweet Port |
|
|
Chervil leaves for garnish |
| 1 |
tb |
Chopped chives for garnish |
INSTRUCTIONS
Preheat oven to 500 degrees.
Heat olive oil in a medium saute pan over medium high heat. When hot, sear
fish skin side down. Saute for a couple of minutes, add some whole butter
to pan and place in 500 degrees oven to finish, don't turn fish onto flesh
side. This process should take 5 to 8 minutes, depending on the thickness
of the fillets. Make sure the pan is oven proof, if not transfer fish to a
baking sheet.
For the asparagus, break them near the bottom at the natural breaking
point. Add to heavily salted boiling water and cook until tender, drain and
finish in a saute pan with whole butter.
For the beurre blanc, place the shallots and white wine in saucepan and
sweat the shallots. Add the butter a little at a time whisking constantly.
When all of the butter is incorporated, whisk in the heavy cream. Finish
with sweet port.
Place the black bass in the middle of the plate, mound the asparagus on top
of the fish, nap with beurre blanc, and garnish with chervil and chives.
Converted by MC_Buster.
Per serving: 2414 Calories (kcal); 267g Total Fat; (98% calories from fat);
3g Protein; 4g Carbohydrate; 579mg Cholesterol; 270mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 53
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW # CP0017
Converted by MM_Buster v2.0n.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”