Fillet of Sea Bass with Sorrel
Nutrition
Calories: 522.36 kcalCarbohydrates: 3.69 gProtein: 44.3 gFat: 35.07 gSaturated Fat: 20 gCholesterol: 187.96 mgSodium: 175.38 mgFiber: 2.19 gVitamin A: 112.35925 IUCalcium: 88.03 mgIron: 2.55 mg
Ingredients
- 3 lbs sea bass fillets
- Salt
- Freshly ground white pepper
- 1 lb sorrel
- 3 shallots minced
- 1/2 cup dry white vermouth
- 1/2 cup Fish Stock
- 1/4 lb unsalted butter cut into small pieces
- 1 cup heavy cream
Instructions
- Preheat oven to 500°.
- Cut the fillets into twelve strips weighing 4 oz each. (Equal size portions ensure equal amount of doneness when cooked.) Season with salt and pepper.
- Thoroughly wash sorrel and remove stems. Slice into julienne and reserve.
- Butter a large oven-proof saucepan and sprinkle with the minced shallots. Arrange the fillets atop the shallots.
- Pour in the vermouth and fish stock and add half the sorrel. Cover with buttered foil, buttered side down, touching the fish.
- Over high heat, bring the liquid to a boil. Transfer the pan to the oven and bake the fish approximately 5 minutes, or until the fish feels springy to the touch. Transfer fish to a warm plate and cover with the foil. Reserve the cooking liquid.
- In a separate pan, heat 1/2 tbsp butter. Sauté the remaining half of the sorrel until wilted. Strain the reserved cooking liquid over the sorrel, add the cream, and reduce until thickened. Whisk in the remaining 7-1/2 tablespoons butter, one piece at a time. Season with salt and pepper to taste.