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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Striped Bass Poached in St. Emilion Recipe

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This recipe for Striped Bass Poached in St. Emilion is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 medium yukon gold potatoes, about 1 pound
7 tablespoons crème fraiche
8 tablespoons unsalted butter
Freshly ground pepper & salt
3 tablespoons extra virgin olive oil
16 pearl onions. Peeled
1 large shallot, finely chopped
2 cups St. Emilion (merlot)
2 cups fish stock
1 pound sea bass
1 tablespoon chopped flat leaf parsley leaves
Directions:
Directions:
Place potatoes in boiling salted water and cook until tender
Drain, peel, and mash. Return to pan, heat briefly and add 5 tablespoons crème fraiche and 1 ½ tablespoons butter. Season with salt and pepper, set aside covered.

Heat 2 tablespoons oil in a small skillet, add onions and sauté over medium heat until lightly browned. Set aside covered.

Heat remaining oil in a wide sauce pan. Add shallots and sauté over low heat for 5 minutes. Add the wine and stock and bring to a simmer. Slip fish into pan and poach 3-4 minutes until just firm. Remove fish, draining well. Keep warm.

Boil cooking liquid until reduced to about 1 cup. Whisk in remaining crème fraiche and season over low heat with salt and pepper. Add remaining butter bit by bit, whisking it in. Sauce will thicken and turn glossy.

Reheat potato puree and spoon into center of each of four dinner plates. Place a piece of fish on top and place onions around. Gently reheat sauce and spoon over each portion. Sprinkle with parsley and serve.

 

 

 

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