| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Surprise, Chefs | 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 | tb | Shallot; chopped |
| 3 | tb | Wine vinegar |
| 3 | tb | Water |
| Salt and white pepper | ||
| 1 | Squeeze lemon |
INSTRUCTIONS
BEURRE BLANC SAUCE 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.
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