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Bass: Chilean Sea Bass & Chive Sauce

Source of Recipe

Maisonette restaurant, Cincinnati, OH


List of Ingredients

1/2 bunch shallots
4 ounces butter
1/2 cup white wine
1 cup fish stock
1/4 cup heavy cream
3 tablespoons soy sace
2 large onions
flour, as needed
frying oil, as needed
3 bunches scallions
olive oil
5 pieces Chilean sea bass, 6 oz each
2 lemons


Recipe

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. Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish. Serves 5.