Sauteed Black Sea Bass With Port Beurre Blanc Recipes

Steps:

• Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
• Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
• Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

Steps:

• Place the salmon fillets on a board and working with a very sharp knife that's held almost parallel to the board, cut them into 12 thin slices. Divide the sea salt evenly over the slices of salmon and reserve.
• Place 1 tablespoon of the butter in a small, heavy saucepan. Melt over medium-low heat. Add the shallots and cook for 1 minute. Cut out the white bulb of the fennel and cut it into tiny dice. You need 1 cup of diced fennel; if any of the bulb is left over, save it for another use. Reserve 4 teaspoons of the frilly green leaf at the other end of the fennel. Add the cup of diced fennel to the sauce pan and stir well to coat with the butter. Add the wine and the vinegar to the sauce pan. Reduce over high heat, until just a small amount of liquid remains ( a teaspoon or so). Moving the pan on and off the heat as required, start incorporating the remaining 10 tablespoons of butter, 1 tablespoon at a time, beating with a broad wooden spoon. The sauce should be smooth, creamy, and medium-thick. Taste for seasoning.
• While finishing the sauce, steam the salmon slices: Place them on a buttered steamer rack and cook them over barely simmering water until just done (approximately 3-6 minutes). They should retain just a trace of red at the center. Remove and divide among 4 dinner plates stacking them on steamed fennel pieces. Pour the sauce around the fillets on each plate and garnish with the reserved fennel leaves.

Steps:

• For the Sauce: In a saute pan over medium heat, roast the fish bones with the vegetables and aromatics. Deglaze with brandy, then add red wine. Reduce until liquid has almost completely evaporated. Add veal stock and reduce again until desired consistency. Whisk in cold butter. Pass the sauce through a chinois or fine sieve. Season with salt and pepper to taste.
• For the Garnish: Julienne the leeks. Wash thoroughly. Combine leeks, garlic, thyme and chicken stock in a medium saucepan over medium heat. Simmer slowly approximately 15 minutes or until the liquid has evaporated and the leeks are soft.
• For the Paupiette: Peel the potato and cut into rectangular pieces. Slice into 16 paper-thin slices. Dredge in clarified butter. Season the bass with salt and pepper and cut it into a rectangular shape. Fan out the potato slices on your work surface. Place fish in the center. Wrap the fish with the potatoes. Heat a saute pan with clarified butter until very hot. Add the fish and brown on all sides. Season with salt and pepper.
• To serve: Place the fish on a bed of braised leeks. Spoon sauce around dish.

Steps:

• Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately.

Steps:

• Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate.
• In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.
• Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.
• Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus

Steps:

• Preheat the oven to 450 degrees.
• Place the fish on a flat surface and sprinkle the cavity with salt and pepper. Stuff it with parsley and shallots.
• Roll out one sheet of puff pastry into a rectangle about 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry and brush around the fish with some of the egg yolk mixture.
• Roll out the second sheet into a rectangle and place it over the fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut away the pastry around the fish, leaving a border of about one-and-a-half inches. Use the sharp knife to vent the pastry in the middle of the fish if desired. If you wish, trim the pastry into the shape of a fish and decorate the top with a scale pattern or cutouts. Brush the pastry with the remaining egg yolk mixture.
• Place the fish in the oven and bake for 30 minutes or until the pastry is lightly browned. Reduce the temperature to 400 degrees. If necessary, cover the crust with aluminum foil. Cook for 15 minutes longer.
• While the fish is baking, combine the shallots and wine in a heavy saucepan. Cook over medium-high heat until the wine has nearly evaporated.
• Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the herbs, salt, pepper and Pernod.
• Remove the fish from the oven and serve with the Pernod beurre blanc sauce.