| 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.
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