Poached sea bass

Yield: 1 servings

Measure Ingredient
1 \N 8 ounces Who sea bass; or fillets
¼ cup White wine
\N \N Crayfish or fish stock; ¥
2 \N Plum tomatoes; halved lengthwise
2 \N Leeks; white and light
\N \N ; green parts only,
\N \N ; washed well and
\N \N ; chopped
2 \N Green onions; chopped
½ teaspoon Chopped garlic
1 \N Bay leaf
1 pinch Saffron
1 \N Sprig thyme
\N \N Salt and pepper

In a saucepan just large enough to hold the fish, cover sea bass with white wine and stock. Move the fish around to make sure it does not stick to the pan. Heat over medium-low to below a simmer ( the liquid should shimmer).

Add tomatoes, leeks, onions, garlic, bay leaf, saffron and thyme. Cover and poach gently for 10 minutes, until fish is just cooked through. Season to taste with salt and pepper. To serve, spoon fish, vegetables and broth into a shallow bowl.

Yield: 1 Serving

Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW #DJ9081 LARRY NICOLA

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