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Chardonnay
Sauce:
1/4 cup olive oil
2 tablespoons black peppercorns
2 tablespoons shallots
3 cups Chardonnay wine
1 fresh bay leaf
1 large sun-dried tomato, chopped
1 teaspoon fresh lemon juice
1/2 pound butter
Salt
For the Bass:
1 pound fresh sea bass portioned for 2
Chopped fresh basil, thyme, peppercorns, garlic
1/2 cup olive oil
1/4 cup cognac or brandy
1/3 cup fish stock
Salt and pepper
1 bunch asparagus, blanched and refreshed
Garnishes: basil bud, tomato concasse
For the Chardonnay Sauce: Heat olive oil in a saucepan then add pepper corns and
shallots until translucent. Add the wine, bay leaf, lemon juice, and sun-dried
tomato and reduce by 80 percent. Incorporate butter making a beurre blanc sauce.
Strain through chinois. Keep warm.
For
the Bass: Encrust the fish with the fresh spice mix. Heat the oil and sauté the
fish delicately until rare. Deglaze with the cognac allowing a flame to braise
the crust on the fish, and adding stock to deglaze further. Season with salt and
pepper. Plate on decoratively placed asparagus and surround with Chardonnay
sauce. Top with a basil bud and tomato concasse.
Yield: 2 servings
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