Black Sea Bass
September 16, 2017 10:51 AM
Chef Fabrice Vittoz of Chez Nous in Schenectady prepares an elegant take on Black Sea Bass, with Dan in the Let's Eat Kitchen.
Black Sea Bass over pearled barley with broccoli rabe and citrus buerre blanc
2 lb black sea bass (filets)
10 oz pearled barley
2 lb broccoli rabe
4 oz white wine
15 oz butter
3 oz heavy cream
salt and pepper
2 oz olive oil
- Preheat oven to 350F
- Boil ½ gallon of water in pot to and blanch broccoli rabe
- Cook barley. (Follow package instructions.)
- With a fine grater, make zest of the lime, lemon, and orange, then set aside.
- Squeeze the juice out of the three fruits and set the juice aside.
- In sauce pan, put 4 oz of wine with 2 oz of diced shallots on low heat. Reduce until almost dry, then add 2 oz cream. When the cream is hot, add 10 oz of butter cut to 1 inch cubes slowly, by whipping in with the cream. After the butter is completely incorporated into the sauce, pass the sauce through a strainer to take out the shallots. Mix the zests and half of the juice into the sauce, then set aside.
- Make a light cut through the black bass through the skin with a knife to help the bass cook. Season both sides with salt and pepper.
- Place sautée pan on high heat. When hot, add 1 oz of olive oil and 3 oz of butter . When butter is fully melted, slowly drop the bass, skin down, into the pan for a few minutes to crisp the skin, then turn upside down to finish cooking the other side.
- Place pan with bass into the oven for a few minutes to complete cooking.
- While the bass is in the oven, sautée the blanched broccoli rabe with 1 oz of olive oil and 2 oz of butter, adding salt and pepper.
- Remove bass from oven and splash with remaining citrus juice to add another layer of citrus flavor.
- Assemble on plates: first a foundation of pearled barley, next broccoli rabe, then the bass on top, skin up.
- Pour the sauce prepared in Step 6 onto the plate. Do not oversauce; leave at least half of the fish showing.
Updated: September 16, 2017 10:51 AM
Created: September 16, 2017 07:14 AM
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