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Seared Striped Bass with Sauce Américaine

Name: Seared Striped Bass with Sauce Américaine
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: New American
Ingredients: 2 lb. Whole Striped Bass; 1/4 tsp. Sea Salt; 1 Pinch Black Pepper; 1/2 tbsp. Lemon Juice; 1 tbsp. Olive Oil (For Fish Bone); 1 medium Shallot; 1/2 medium Red Onion; 3 medium Carrots; 3 tbsp. Butter (For Sauce Making); 1/2 cup White Wine; 2 cup 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); 1/2 tsp. Pink Peppercorn; 1 tbsp. Fresh Parsley; 1 tsp. Pink Peppercorn

Chef Bao Qiu

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Seared Striped Bass with Sauce Américaine

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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!

Recipe

PRE TIME: 50 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr 30 min

2 SERVING

Ingredients:

2 lb. Whole Striped Bass
1/4 tsp. Sea Salt
1 Pinch Black Pepper
1/2 tbsp. Lemon Juice
1 tbsp. Olive Oil (For Fish Bone)
1 medium Shallot
1/2 medium Red Onion
3 medium Carrots
3 tbsp. Butter (For Sauce Making)
1/2 cup White Wine
2 cup 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)
1/2 tsp. Pink Peppercorn
1 tbsp. Fresh Parsley
1 tsp. Pink Peppercorn

Directions:

Step 1

Fillet the striped bass.

Step 2

Season with salt, black pepper, and lemon juice.

Step 3

Cover with plastic wrap and put in the fridge, marinate for about 30 minutes.

Step 4

Cut fish bones into chunks, transfer to a bowl.

Step 5

Roughly slice shallots, red onions and carrot into chunks, transfer to a plate.

Step 6

Take a frying pan, add olive oil, and pan-fry fish bones until both sides are golden brown.

Step 7

Meanwhile, in a pot, melt butter and stir fry the vegetables.

Step 8

Add white wine and flambé.

Step 9

After the alcohol evaporates, then add fried fish bones, chicken stock, diced tomatoes, cayenne pepper, and green onion.

Step 10

Boil for about 40 minutes over medium-low heat.

Step 11

Drain into a small saucepan.

Step 12

Add salt, black pepper.

Step 13

Make beurre manié (a dough of butter and flour to thicken soup).

Step 14

Add to the pan and stir until melted.

Step 15

Sprinkle some chopped parsley and set aside.

Step 16

In a frying pan, melt butter in olive oil.

Step 17

Add pink peppercorns and fish fillet. Sear until it’s fully cooked, and remove into a paper towel to absorb excess oil.

Step 18

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!