Sea Bass With Watercress Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1 tbsp: Vegetable oil,
2: 8-oz sea bass fillets,
3 tbsp: Finely chopped shallots,
1/4 cup: Dry Vermouth, or
Dry white wine,
1/2 cup: Whipping cream,
1 cup: Watercress sprigs, packed
Directions:
*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.
Recipe By : Sophie Grigson. Bon Appetit, August, 1996
Source from luhu.jp
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.
Recipe By : Sophie Grigson. Bon Appetit, August, 1996
Source from luhu.jp