Black Bass with Shellfish Nage

Details

Servings: 4

Ingredients

  • 1 whole black bass, filleted and portioned to 5 oz. pieces
  • salt and pepper
  • 1 tablespoon butter
  • 5 frozen lobster bodies (available in most fish markets)
  • 1 onion, peeled and chopped
  • 1 celery stock, chopped
  • 2 carrots peeled and chopped
  • 1 Potato, peeled and chopped
  • 1/2 cup tomato paste
  • 1/2 cup white wine
  • 1/2 cup Brandy
  • 1 Bouquet Garni (fennel seed, bay leaf, thyme, black peppercorn)
  • 2 quarts water
  • 1/2 cup heavy cream
  • 2 tablespoons butter

Directions

  1. Sweat vegetables until tender in butter.
  2. Add lobster bodies and tomato paste and toast for 5 minutes.
  3. Add bouquet garni, white wine, and brandy and simmer to reduce by half.
  4. Add water to cover and simmer for 45 minutes. Strain and reduce by half again.
  5. When reduced, while at simmer, whisk in 2 tablespoons butter and 1/2 cup cream.
  6. Season fish with salt and pepper.
  7. Melt butter in hot pan being careful not to burn.
  8. Place fish in pan skin-side down. Cook for 5-7 minutes or until skin is crisp. Flip to finish for 1-2 minutes.

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