Roll Cuisine Corner
WHITE GOLD
by Pierre-Luc Moeys, Owner/Chef Oriole 9
Black Sea Bass
4 black sea bass filets (@ 1/3 lb. each…make sure you get the freshest available, with skin still on one side.)
1 tbsp. salt
1 vanilla stick
Olive oil
1 lemon, cut into 8 wedges
Preheat oven to 325 degrees. Cut open the vanilla stick, scoop out all the seeds, and mix these seeds well with the salt, and set aside. Cut lines over the skin side of the bass with a very sharp knife. (This is important. If the knife is not sharp you will crush the fish. The purpose of this is to keep the fish from curling up during frying.) Sprinkle the vanilla salt over both sides of the fish. Heat some olive oil in a pan. When the pan is very hot you lay in the sea bass skin down in the pan and fry it very hard for about 3 minutes, then put the pan in the oven to cook for about 5-6 minutes.
Heat up 4 plates. This is a nice dish, so it’s important to serve it on warm plates to keep the butter from hardening. Lay the asparagus out on a serving dish and nape over with the Sauce Polonaise. On top of that place the sea bass with the skin down. Just before serving, drizzle the browned butter over the sea bass, add 2 lemon wedges, and serve. Enjoy this elegant delicate dish!
|
