Sea bass with watercress sauce

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

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