Striped bass with burgundy butter sauce

Yield: 4 servings

Measure Ingredient
2 tablespoons Minced shallot
1 teaspoon Unsalted butter
3 tablespoons Red Burgundy
2 tablespoons Balsamic vinegar
2 teaspoons Fresh lemon juice
¾ cup Fish Stock; see * Note
\N \N (or substitute chicken broth)
¼ cup Evaporated skim milk
1½ teaspoon Cornstarch
1 tablespoon Chopped fresh tarragon leaves or small
\N \N Chives
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
4 \N Pieces Striped bass or black sea bass fillet
\N \N With skin -; (4 oz ea)

* Note: See the "Fish Stock" recipe which is included in this collection.

Prepare grill. In a heavy saucepan saute shallot in butter over moderate heat until softened. Add Burgundy, vinegar, and lemon juice and boil until reduced to a glaze. Remove from heat. In another heavy saucepan whisk together Fish Stock or broth and 2 tablespoons evaporated milk just to a simmer. In a cup stir together cornstarch and remaining 2 tablespoons milk and whisk into stock mixture. Simmer 1 minute, whisking occasionally, and whisk into shallot mixture. Bring sauce to a boil, whisking, and whisk in tarragon and salt and pepper to taste. Keep sauce warm. (Sauce may be made 1 day ahead and cooled, uncovered, before being chilled, covered. Reheat sauce over low heat before serving.) Pat fish dry and season with salt and pepper. Grill fish, flesh-side down first on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until just cooked through. (Alternatively, brush a hot well-seasoned ridged grill pan with oil and grill fish over moderately-high heat.) Serve fish with sauce. This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9136 broadcast 05-26-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Sara Moulton

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