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Sea Bass with Watercress Sauce



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Sea Bass with Watercress Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

*Watercress: trim the tough stalks away, chop. (need about 1 bunch, 6
ounces) Melt butter with oil in heavy medium skillet over medium-high heat.
Add sea bass to skillet; cook just until opaque in center, about 4 minutes
per side. Transfer fish to plates, tent with foil to keep warm.

Pour out all but 1 teaspoon drippings from skillet. Add shallots to same
skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1
minute. Add cream; boil until sauce thickens slightly and coats spoon,
about 3 minutes. Add 3/4 cup watercress to sauce. Season with salt and
pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with
remaining 1/4 cup watercress and serve.

Ingredients:

1 tb Butter
1 tb Vegetable oil
2 8 ounce sea bass fillets
3 tb Finely chopped shallots
1/4 c Dry Vermouth; or
Dry white wine
1/2 c Whipping cream
1 c Watercress sprigs; packed

Serves:

2 Servings

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