Sauce Américaine is considered one of the greatest creations of French cuisine. The traditional sauce is made with lobster and is extremely intricate and difficult to make, so we modified the recipe with fish and other easy to get ingredients. Enjoy this seared striped bass Américaine!
Seared Striped Bass with Sauce Américaine
CUISINES: New American
SERVING: 2 People
TIME: 1 hr 30 min
- 2 lb Whole Striped Bass
- ¼ tsp Sea Salt
- 1 Pinch Black Pepper
- ½ tbsp Lemon Juice
- 1 tbsp Olive Oil (For Fish Bone)
- 1 medium Shallot
- ½ medium Red Onion
- 3 medium Carrots
- 3 tbsp Butter (For Sauce Making)
- ½ cup White Wine
- 2 cups Chicken Stock
- 1 cup Diced Tomatoes
- 1½ tsp Cayenne Pepper
- 1 stalk Green Onion
- 0.3 oz Beurre Manié (Blend of Equal Parts Soft Butter and Flour )
- 2 tbsp Butter (For Beurre Manié)
- 2 tbsp Flour
- 3 tbsp Fresh Parsley
- 2 tbsp Olive Oil
- 3 tbsp Butter(For Fish Searing)
- ½ tsp Pink Peppercorn
- 1 tbsp Fresh Parsley
- 1 tsp Pink Peppercorn
Fillet the striped bass.
Season with salt, black pepper, and lemon juice.
Cover with plastic wrap and put in the fridge, marinate for about 30 minutes.
Cut fish bones into chunks, transfer to a bowl.
Roughly slice shallots, red onions and carrot into chunks, transfer to a plate.
Take a frying pan, add olive oil, and pan-fry fish bones until both sides are golden brown.
Meanwhile, in a pot, melt butter and stir fry the vegetables.
Add white wine and flambé.
After the alcohol evaporates, then add fried fish bones, chicken stock, diced tomatoes, cayenne pepper, and green onion.
Boil for about 40 minutes over medium-low heat.
Drain into a small saucepan.
Add salt, black pepper.
Make beurre manié (a dough of butter and flour to thicken soup).
Add to the pan and stir until melted.
Sprinkle some chopped parsley and set aside.
In a frying pan, melt butter in olive oil.
Add pink peppercorns and fish fillet. Sear until it’s fully cooked, and remove into a paper towel to absorb excess oil.
To serve, place the sauce onto your plate, and then lay seared fish fillet in the centre . Garnish with chopped parsley and crushed pink peppercorns. Enjoy!