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| Broiled Chilean Sea Bass with Eggplant and Asparagus |
| Serves 4 |
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| Ingredients for Sea Bass |
4-8oz portions of Chilean sea bass
Marinade-- 6oz mirin (Japanese sweet rice wine)
3oz dark soy sauce
3oz sake
6 cloves of garlic-minced
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| Ingredients for Egg Plant |
| 6 pieces of Japanese eggplant |
| Method for Sea Bass |
Put sea bass in marinade and place in a tight container
Refrigerate for 8-12 hrs minimum
Take sea bass out of marinade and place in baking pan
Cook in a 450-degree oven for 15 to 18 minutes
The sea bass is ready when it gently falls apart
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| Method for Egg Plant |
Cut into wedges
Pan fry in olive oil until golden brown
Lightly salt after you remove them from the pan
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| Ingredient for Asparagus |
| 2 bunch asparagus
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| Method for Asparagus |
Boil in salted water
Time will vary depending on the thickness of the asparagus
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| Another side |
4 bunch leeks
Cut off the dark green ends of the leek, they are not tasty
Julienne the leek and wash thoroughly
Sauté in butter on low heat until tender
Roast 3 oz crushed hazelnuts in a dry sauté pan until golden brown
Mix together and serve
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