Louises Poached Sea Bass Recipes

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

Steps:

• In a medium saucepan, combine the wine, shallots and thyme and simmer, uncovered, until the wine is almost evaporated, about 45 minutes. Whisk in the heavy cream and set aside.
• Using a mandoline, cut the potatoes lengthwise into paper-thin slices. Place the slices in a large bowl, toss with 2 tablespoons of the clarified butter and season lightly with salt. Season the fish fillets with salt and shape them, tucking in thin portions as necessary, to form compact rectangles.
• On a square of baking parchment or wax paper, overlap the narrow ends of 2 potato slices by 1 inch. Lay 2 more slices down in the same manner, overlapping the sides of the first 2 by 1/2 inch. Repeat until you have 4 rows of slices. Place each fillet lengthwise across a row of potatoes. Wrap the potato slices around the fillets, using the parchment paper to help lift the slices. Refrigerate.
• In a small saute pan, heat 1 tablespoon of the clarified butter over medium heat. Add the leeks and cook, stirring occasionally, until they are cooked through, 8 to 10 minutes. Season the leeks with salt and pepper and set aside to keep warm.
• Over a low flame, bring the reduced wine and cream to a simmer and whisk in the butter chunks, 1 at a time. Remove from the flame, season with salt, pepper and the sugar and strain the sauce through a fine-mesh sieve. Return the sauce to the pan and set aside to keep warm.
• Preheat the oven to 400 degrees. Place a large nonstick skillet on top of the stove over high heat. Add the remaining tablespoon of clarified butter and the wrapped fish fillets, seam sides down. Saute, turning once, until the potatoes are crisp and golden brown, about 8 minutes. Check the fish for doneness, and transfer the skillet to the oven if the fish needs to cook longer. Serve the fish on a bed of leeks with the sauce spooned around. Garnish with chives.

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.