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Chilean Sea Bass with Light Soy and Chive Sauce
Ingredients:
1/2 bunch shallots
4 ounces butter
1/2 cup white wine
1 cup fish stock
1/4 cup heavy cream
3 tablespoons soy
2 large onions
Flour, as needed
Olive oil
4 servings potatoes, whipped
2 tomatoes
1 bunch chives
5 pieces Chilean sea bass, approximately 6 ounces each
2 lemons
Frying oil, as needed
3 bunches scallions
Make the Sauce:
Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock and reduce to half original volume. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
Make the Garnish:
Slice the onion and dredge in flour. Shake off excess and fry until golden brown. keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
Progression:
Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked, squeeze lemon juice on fish.
Ready to Eat:
To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce and place it around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.
Recipe courtesy of the Maisonette, Cincinnati
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