Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 1 tablespoon | Vegetable oil |
| 2 \N | 8-oz sea bass fillets |
| 3 tablespoons | Finely chopped shallots |
| ¼ cup | Dry Vermouth -- or |
| \N \N | Dry white wine |
| ½ cup | Whipping cream |
| 1 cup | Watercress sprigs -- packed |
*Watercress: trim the tough stalks away, chop. (need about 1 bunch, 6 ounces) Melt butter with oil in heavy medium skillet over medium-high heat. Add sea bass to skillet; cook just until opaque in center, about 4 minutes per side. Transfer fish to plates, tent with foil to keep warm.
Pour out all but 1 teaspoon drippings from skillet. Add shallots to same skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1 minute. Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes. Add ¾ cup watercress to sauce. Season with salt and pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with remaining ¼ cup watercress and serve.
Recipe By : Sophie Grigson. Bon Appetit, August, 1996