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| HERBED SEABASS |
| 1 serving |
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| INGREDIENTS: HERBED SEABASS |
8 oz seabass
herb mixture (parsley, tarragon, chive)
salt & black pepper
1 T olive oil
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| INGREDIENTS: FENNEL LEEK RAGU |
1 C diced fennel
1 C diced leek
1 C cream
to taste salt & black pepper
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| METHOD: HERBED SEABASS |
| Coat one side of seabass with herbs, place olive oil in hot sauté.
Seabass is placed herb side down in hot pan and immediately place
pan in 400-degree oven.
Heat 10 minutes. |
| METHOD: FENNEL LEEK RAGU |
| In heavy sauce pan, add all ingredients.
Simmer over medium heat until tender
Season with salt & pepper to taste. |
| INGREDIENTS: CARROT NAGE |
1 C orange juice
1 C carrot juice
1 t fresh ginger, chopped
5 T butter
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| METHOD: CARROT NAGE |
| Place orange and carrot juice in sauce pan, simmer over medium heat
until volume is reduced to a tablespoon.
Remove from heat and stir in whole butter until all butter is dissolved. |
| TO FINISH |
| Spoon fennel leek ragu onto center of plate, pour carrot nage around
ragu, place fish on top of ragu.
• Garnish with lemon & lime slice and sprig of parsley. |
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