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Fillets of Sea Bass with a Pernod Sauce


Once I am being chastised for not including enough fish recipes, so this week I am rectifying this by including a dish which  utilizes three of my favourite ingredients, Pernod, sea bass, and white wine. As there is always a bottle of Pernod lurking somewhere in my kitchen, it tends to get used more frequently than it should. Apart from taking the occasional glass for inspirational purposes I find myself pouring a small shot over a few prawns and or using it to make a quick sauce with any piece of fish I take from the deep freeze to fry in an  emergency.
This is recipe is a well proven one which I use often. I love the sweet taste of  those small sea bass, but I recommend filleting them before cooking as not  everyone is adept in this skill. However, fillets of Sea Bass with a Pernod Sauce, given a little more loving attention than I give above will delight your guests and having them hinting to be invited back.
 

Fillets of Sea Bass with a Pernod Sauce

Ingredients:
2 small sea bass, filleted (bones reserved)
15 g C/2 oz) unsalted butter
1 shallot, finely chopped
30 ml (Ifl oz) Pernod
120 ml (4 fl oz) dry white wine
120 ml (4 fl oz) fish stock
150 ml C^ pint) double cream
salt and freshly ground white pepper
few tarragon leaves

Method:
1 Heat the butter in a pan, add the shallot
and sweat 'for 2 minutes. Add the Pernod
and flame. Once the flames have died
down, add the white wine and reduce by
half, then add the fish stock and reduce by
half again. Stir in the cream and reduce to
the desired consistency. Season with salt
and pepper to taste; keep warm.
2 Cut each sea bass fillet diagonally in
two. Season lightly and wrap each one in a
piece of non-stick baking parchment,
sealing the parcel tightly. Place in a steamer
over boiling water and steam for 2-3
minutes until opaque.
3 Just before the fish will be ready, snip
the tarragon leaves into the sauce.
4 To serve, unwrap the sea bass and place
on warmed serving plates on top of the
fennel. Spoon the sauce around the fish
and serve at once, with the saffron rice.

Note: Chop up the fish bones and use to make the fish stock for the sauce.
Good with either boiled potatoes or rice. Fennell is an agreeable vegetable to accompany this dish

 

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