Sea Bass Hollandaise
[Sea Bass Hollandaise; mb©-05]
CARNIVAL OF RECIPIES #53
~~Sea Bass Hollandaise~~
Summertime with friends, at the river cabin...
2 sea bass weighing about 2- 1/2 lbs (1 kg) each
2 cups a 2 tablespoons (50 cl) fish stock, total
7/8 cup (20 cl) white wine
4- 1/4 cups (1 L) heavy cream
2 tablespoons lemon juice
4 teaspoons (2 cl) white vermouth
1/2 cup (12.5 cl) hollandaise sauce
4 small mushrooms, cooked in butter
Salt and pepper
2 carrots, peeled and cut into julienne strips
1 zucchini (courgette) cut into julienne strips
1 leek, white only, cut into julienne strips
1 oz (30g) truffle, cut into julienne strips
Scale and clean the fish, cutting off the heads and the ends of the tails. Season inside and out with salt and pepper. Place them in a roasting pan with 7/8 cup fish stock and add white wine to cover. Bake at 400 degrees F (200 degrees C) oven, basting frequently for 15 to 20 minutes. Drain the fish and keep warm.
Pour the cooking liquid into a deep frying pan and boil until only a thick fish glaze is left in the pan. Add the cream and vermouth and a little salt and pepper as needed and a little lemon juice. Remove the pan from the heat and stir in the hollandaise, then strain the sauce through a sieve. Keep warm.
Cook first the carrots, then the leek, and last, the zucchini in a large pot of boiling salted water. Cook each vegetable until tender, then drain and cool in cold water. (Make sure not to over-cook.)
Heat the remaining fish stock in a pan with an equal amount of water. Add the truffle, cut into julienne strips, as well as the other vegetables.
Place the fish on a serving platter and spoon some of the sauce over them. Sprinkle some of the vegetables over the fish and place a whole 'twirled' mushroom on each one. (I also added lemon wedge for accent & to decorate lightly.)
(^_^) Serve the remaining vegetables and sauce separately.
Tip: 1. Green beans sautéed in butter and steamed potatoes can be served with the bass.
Tip: 2. carefully place individual plates to warm, prior to serving.