Yield: 2 servings
|1 cup||Dry white wine|
|1 tablespoon||Shallots; minced|
|\N \N||Juice of 1 lemon|
|2 \N||Sea bass fillets - (5 to 6 oz ea); 3/4\" to 1\" thick|
|2 larges||Russet potatoes; lightly washed|
|½ cup||Fresh basil leaves|
|½ \N||Lemon; cut into 4 slices|
|2 tablespoons||Vegetable oil|
|\N \N||Salt; to taste|
|\N \N||Freshly ground black pepper; to taste|
|¼ cup||Heavy cream|
Preheat oven to 425 degrees. In a small saucepan over medium-high heat, add wine and shallots and reduce to about 2 tablespoons. Add lemon juice and set aside. Using a vegetable peeler, slice the potatoes lengthwise into long, paper-thin slices. Lay slices out, overlapping edges, into a 9- by 9-inch square baking dish. Place a piece of fish on the center, season with salt and pepper and top with basil leaves and 2 lemon slices. Fold potato slices around fish, top with more slices to seal, if necessary. Rub oil over top, season with salt and pepper, place in a lightly greased baking dish and place in preheated oven for 8 to 10 minutes or until potatoes are lightly browned on top. Reheat saucepan over high heat, add cream and reduce until it starts to thicken. Sauce will be light and silky. Remove potato-crusted fish from oven. Place on plate and spoon sauce over. Serves 2.
Comments: Slicing the potatoes thinly is critical so that the slices fold easily around the fish. Work quickly so that the slices do not discolor.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 114 Formatted for MasterCook by Nancy Berry - cwbj78a@...
Converted by MM_Buster v2.0l.