Once Upon a Tine
Monday, January 14, 2008
What's in your fridge?
I went to the Asian market today to find a nice piece of Chilean Sea Bass, a politically incorrect fish but one I only eat once or twice a year. I hate fish but need the Omega 3.I can tollerate this ole' bass for it's nice consistancy and rich flavor. Since it's on the endangered species list, I do feel guilty.
The Asian market is a trip to a world far removed from the one I am used to. The most notable difference is that there is nothing written in English, anywhere. So I rely on pictures to make choices. But I do recognize some of the wonderful produce that can be found nowhere but here. For instance, quail eggs!! I was so excited. I can proudly say my refridgerator contains 10 hardboiled quail eggs, frog legs, fresh squid rings and more bok choy than one person can consume but at $1.32 for the whole bunch how could I say no?
I should be an interesting gastronimical week.
CHILEAN SEA BASS
2 1/2 to 3 lb. sea Bass
1/2 plus 1/4 cup dry vermouth
1/4 cup minced shallots
1 cup heavy cream
2 sticks plus 1/4 stick(s) unsalted butter
Lemon juice,to taste
Salt and pepper to taste
Pinch of Fennel
Directions:In a small stainless steel or enameled saucepan combine 1/2 cup dry vermouth and 1/4 cup minced shallots and reduce the vermouth over moderately hot heat until it is almost a glaze. Add 1 cup heavy cream and reduce by half. Whisk in 2 sticks (1 cup) unsalted butter,cut into bits,adding each piece before the previous one is completely melted,over low heat.(The butter must not get hot enough to liquefy. The sauce should be the consistency of Hollandaise.) Add lemon juice,salt,and pepper to taste and keep the sauce warm, covered with a buttered round of wax paper, in a pan of warm water. Pat the sea bass dry and put fennel, salt and pepper to taste in the cavity. Rub the outside of the fish with some of the 1/4 stick softened unsalted butter and sprinkle it with salt and pepper. Arrange the fish on a piece of buttered heavy duty foil large enough to enclose it and sprinkle it with 1/4 cup dry vermouth. Fold the foil over the fish,crimp the edges together,and transfer the package carefully to a baking sheet. Bake the fish in a preheated hot oven (400*F.) for 20 to 25 minutes, or until it just flakes with a fork. Served with sauce and lemon wedges.
Labels: Fish, Main Course
posted by Jules at 1:08 PM
2 Comments:
Just consider my stomach an experimental wonderland. If I can keep down sea bass, quail eggs and frog legs then who knows what the future holds for me? Perhaps blanched seaweed?
Mel
They were out of seaweed. Maybe next week.
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