CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE
Steps:
- Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
- Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
- Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
- Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.
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Noman Creation (Veer)
n@aol.comI'm not a big fan of fish, but this recipe changed my mind. The sauce is so flavorful that it makes the fish taste amazing.
Giordalenne Cijntje
c-g2@yahoo.comThis dish is a great way to impress your guests. It's sure to be a hit at your next dinner party.
Asif Ali Asif
asif-a60@gmail.comI love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find.
Aziman Zainin
zainin-a@hotmail.frThis recipe is a bit more involved than I usually like, but it's worth the effort. The end result is a truly special dish.
Musa Marwat1122
musa_marwat112243@hotmail.frI've made this recipe several times now and it never disappoints. It's a great weeknight meal that's both healthy and delicious.
Ayomife Ajayi
ayomife_ajayi11@hotmail.comJust wow! This dish is restaurant-quality. The combination of flavors and textures is simply amazing.
Taskin Islam Auntor
ta@hotmail.co.ukI tried this recipe last night and it was delicious! The fish was cooked perfectly and the sauce was so flavorful. Will definitely be making this again.
Ibrahim Siddique
s-ibrahim60@hotmail.co.ukThis Chilean sea bass recipe is an absolute winner! The light soy and chive sauce is the perfect complement to the delicate flavor of the fish. I highly recommend it!