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Steamed Fillets of Sea Bass with a Pernod Sauce


You probably know that eating fish is good for you but do you know what kind of fish is best? It is hard to know what is best for the environment, what contains the least amount of mercury, which fish is not over fished and what contains the highest amount of Omega 3’s . Stop fretting - here are three top picks next time you are mulling over your next supermarket stop:

1. Salmon. Salmon is one of the best choices when it comes to fish and is probably the most popular for numerous reasons. The taste of salmon is distinct flavor but it mixes perfectly with many dishes. It can be put into salads, dips or eaten by itself. All types salmon are extremely high in healthy fats and are also great sources of Vitamin D.

2. Rainbow Trout: Rainbow trout tastes different from salmon because it has a more smoky or nutty flavor. Trout is an excellent choice because it not only provides more than a day’s serving of Omega 3’s but it also contains vitamin B12. Trout is also very low in mercury which means there is no limit on the amount that you can eat.

3. Halibut: Halibut is a fish that almost everyone can eat because it doesn’t have a strong flavor like many others do. Halibut is low in fat and is also a good source of potassium and vitamin D. Although Halibut is a great choice of fish it can contain higher levels of mercury so your intake should be limited to once a week or less if you are pregnant or are nursing.

No matter what type of fish you choose to cook with, they are all very high sources of Omega 3 fatty acids which provide heart healthy benefits. Eating fish will also keep you slim and give you healthy skin.

Steamed 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

Preperation
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.

    I tried and blew this fish dish but loved the Pernod, opened specially for the recipe.

    Jenn

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