Sautéed Chilean Sea Bass
Sautéed Chilean Sea Bass is a classically prepared sea bass in a delicious butter, wine and bay leaf sauce.
1/2 Shallot – sliced2 oz Butter1/4 C White wine2 Bay leaves1/4 C Fish stock1/4 C Heavy cream2 Dill leafSalt & Pepper – to taste1 Chilean sea bass – 8 ozOlive oil – to taste1 Lemon – juiced1 t Lemon oilBaby vegetable – for garnish
- Prepare the sauce: Slice shallot, sauté with butter, add white wine and bay leaves. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter, & dill. Add the salt and pepper to taste. Keep warm.
- Sauté the bass with olive oil, salt and pepper to taste. When thoroughly cooked, squeeze lemon juice on fish.
- Place it on the middle of the plate then pour the sauce around. Drizzle with the lemon oil and garnish with dill leaves and baby vegetables.