| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Fish |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
tb |
Vegetable oil |
| 2 |
|
8 ounce sea bass fillets |
| 3 |
tb |
Finely chopped shallots |
| 1/4 |
c |
Dry Vermouth; or |
|
|
Dry white wine |
| 1/2 |
c |
Whipping cream |
| 1 |
c |
Watercress sprigs; packed |
INSTRUCTIONS
*Watercress: trim the tough stalks away, chop. (need about 1 bunch, 6
ounces) Melt butter with oil in heavy medium skillet over medium-high heat.
Add sea bass to skillet; cook just until opaque in center, about 4 minutes
per side. Transfer fish to plates, tent with foil to keep warm.
Pour out all but 1 teaspoon drippings from skillet. Add shallots to same
skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1
minute. Add cream; boil until sauce thickens slightly and coats spoon,
about 3 minutes. Add 3/4 cup watercress to sauce. Season with salt and
pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with
remaining 1/4 cup watercress and serve.
Posted to MC-Recipe Digest V1 #183
Date: Sun, 4 Aug 1996 14:10:12 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : This delicious entree takes just minutes, making it perfect for a
quick weekday supper. Recipe uses sprigs.
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