Louises Poached Sea Bass Recipes

BUTTER POACHED FISH

Steps:

• Heat two tablespoons of the butter in a medium-sized saucepan over medium heat. Add chopped shallots and cook until they are translucent. Make sure that the butter does not brown. Add lemon juice and remaining butter.
• When the butter has melted, add the fish. Gently place the fish into the pan. The cooking liquid should cover the fish 2/3 up the side of the fish. Turn the temperature high and allow the fish to cook for three minutes once the cooking liquid begins to boil. Turn the heat down and allow to cook on low for an additional minute.
• Finish the recipe with a touch of sea salt!

POACHED SEA BASS

Steps:

• Heat the butter in a large skillet over medium-high heat.
• Add the onions and sauté for 4 to 5 minutes or until they start to become translucent.
• Place the fish on top of the onions and nestle the tomatoes around the fish. Top with oregano, red pepper flakes, salt, and pepper. Pour the wine into the skillet.
• Cover and simmer for 6 minutes or until fish is cooked.
• Top with olives and parsley.
• Serve immediately with rice or on its own.

SEA BASS POACHED IN A COURT BOUILLON WITH SAUTEED BATONNET OF CARROTS AND ZUCCHINI

Steps:

• Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered round of parchment paper. Cook the fish for 5 to 6 minutes, or until cooked through.
• Remove the fillets from the poaching liquid using a slotted metal spatula and place on a warm plate loosely covered with aluminum foil. Put the plate in a warm place while you make the sauce. Raise the heat to high and reduce the court bouillon for about 10 minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.
• In a 10-inch saute pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter to the pan. Once the butter has melted, add the carrots to the pan and saute, stirring often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and continue to cook for 2 minutes more. Season the vegetables with salt and white pepper and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables and divide the sauce among the 4 plates as well. Garnish with chervil.
• Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.

POACHED CHILEAN SEA BASS

Steps:

• Give the fish filets a gently rinse.
• Pat dry and season with kosher salt and black pepper.
• Reserve in fridge until ready to use.
• Sauté the shallots and garlic in olive oil in a deep pan for about a minute.
• Add the tomatoes and jalapeño slices.
• Season with kosher salt and black pepper.
• Cook for a few minutes.
• Pour in the white wine, chicken stock, orange juice and lemon juice.
• Cover and allow to simmer for about 8 minutes. Breaking down the tomatoes, often.
• Add additional stock or wine to the poaching liquid, if needed.
• Place the fish filets in the poaching liquid. Spoon over some of the liquid.
• Cover and allow the fish to poach until the fish is no longer translucent. About 8 to 10 minutes for 1 1/2″ to 2″ thickness.
• Once a fork can easily pierce through the flesh, the fish is done. Try not to overcook.
• Add in the cannellini beans and spinach. Allow the spinach to wilt just a minute, or so.
• Serve with steamed rice and crusty bread.

LOUISE'S POACHED SEA BASS

Steps:

• Heat oil in large non-stick skillet over medium heat, ad onions, garlic & pepper. Stir occasionally season the fish with salt & pepper, add to th skillet skin side up. Cook 2 minutes. Turn the fish and cook another 2 minutes
• Add the wine & cook 1 minute. Stir in the tomatoes, olives & 2 tblsp of the parsley. Bring to a simmer & cover reduce heat to medium low & spoon sauce over the fish 10-12 minutes
• Uncover the skillet, stir in the remaining salt pepper. Ad the butter str nit melted simmer another 2 minutes

SICHUAN-STYLE POACHED SEA BASS WITH HOT BEAN SAUCE

Steps:

• Place the fish on its side, and using a sharp knife, make three deep parallel cuts about 2 inches apart. Flip the fish and repeat.
• Bring the stock to a boil in a wok. Leave the heat at high and add the fish. When the liquid returns to a boil, lower the heat to simmer. Cook about 6 minutes or until the fish is barely cooked through. Gently remove the fish to a strainer, discarding the stock but reserving any liquids that drip through the strainer.
• Place a clean wok over high heat. When it is hot, add the vegetable oil. When the oil is hot, add the ginger and the scallions. Cook, stirring, for 10 seconds, then add the chili sauce, hot bean paste and sweet rice wine. Cook, stirring, for 20 seconds, then add any reserved poaching liquid, along with the sugar and salt. Bring the sauce to a boil.
• Place the fish in the boiling sauce and spoon some sauce over it. Continue cooking and spooning the sauce over the fish for 2 minutes. Remove from the heat.
• Carefully transfer the fish to a platter. Check the sauce for seasoning, pour over the fish and serve.