Best 4 Sea Bass Poached In A Court Bouillon With Sauteed Batonnet Of Carrots And Zucchini Recipes
Preparing sea bass poached in a court bouillon with sautéed batonnet of carrots and zucchini is a delightful and rewarding culinary experience. This dish combines the delicate flavor of sea bass with the rich and savory flavors of a flavorful court bouillon, creating a harmonious balance of tastes. The technique of poaching preserves the delicate texture of the fish, while the sautéed vegetables add a colorful and flavorful accompaniment. Whether you are a seasoned cook or a novice in the kitchen, this recipe is sure to please your palate and impress your dinner guests.
Here are our top 4 tried and tested recipes!
HALIBUT AU COURT BOUILLON
Steps:
- In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.
SEA BASS WITH COCONUT-CURRY SAUCE
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
- Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.
SEA BASS WITH TOMATOES AND ONIONS
Categories Fish Onion Tomato Bake Sauté Bass White Wine Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
- Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
- Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.
PAN SAUTéED CHILEAN SEA BASS
Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can't go wrong with. My husband and & I treat ourselves once a month to this dish.
Provided by lovethatwine
Categories Bass
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt & Pepper the fish.
- Heat a saute pan, add olive oil.
- Put fish in pan, presentation side down.
- Cook until golden on one side, then turn over.
- Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.
- Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.
- Recommend over saffron rice or orzo pasta.
Nutrition Facts : Calories 549.6, Fat 34, SaturatedFat 11.7, Cholesterol 135.7, Sodium 501, Carbohydrate 9.9, Fiber 2.3, Sugar 5.8, Protein 48.1
Tips:
- Use the freshest fish possible for the best flavor and texture.
- Make sure the court-bouillon is well-seasoned before poaching the fish.
- Do not overcook the fish, as it will become tough and dry.
- Serve the fish immediately with the sauteed vegetables and sauce.
- If you don't have a fish poacher, you can use a large saucepan or Dutch oven.
- To make the court-bouillon, you can use a variety of vegetables, such as carrots, celery, onions, and leeks.
- You can also add herbs, such as parsley, thyme, and bay leaves, to the court-bouillon for extra flavor.
- If you are using a whole fish, make sure to remove the gills and entrails before cooking.
- You can use any type of vegetables you like for the sauteed vegetables.
- Serve the fish with your favorite sauce, such as a beurre blanc or hollandaise sauce.
Conclusion:
This recipe for sea bass poached in a court-bouillon with sauteed batonnet of carrots and zucchini is a delicious and healthy way to enjoy fish. The poaching liquid infuses the fish with flavor, while the sauteed vegetables add a colorful and flavorful accompaniment. This dish is perfect for a special occasion or a weeknight meal.
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