Yield: 4 servings
|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|
|1 tablespoon||Chopped fresh tarragon leaves or small|
|\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@...
Recipe by: Sara Moulton
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