Fillets Of Bass With Vanilla Butter Vinaigrette Recipes

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE

Steps:

• Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

BASS WITH TRUFFLE VINAIGRETTE

Steps:

• Place chicken stock and shallots in a small saucepan and heat to boiling over medium-high heat. Boil until liquid is reduced by half. Add vinegar and season to taste. Pour stock mixture into a blender and cover.
• Start blender on medium-high speed and remove center of lid. Gradually add oils in a thin, steady stream and blend until emulsified. Adjust seasoning as needed.
• Lightly score the skin of the sea bass in wide crosshatch with a sharp knife to prevent the fillets from curling. If using striped bass, do not score skin; instead, dust skin with Wondra flour. Sprinkle flesh side of fillets with salt and pepper.
• Place top oven rack 4 inches from heat source. Preheat broiler. Place 2 large skillets (not nonstick) with heat-safe handles over medium-high heat. Melt 2 tablespoons butter with 1 teaspoon oil in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Place a large saucepan on top of fish in each skillet to prevent fish from curling; cook fish until skin is crisp and flesh is opaque, 2 to 3 minutes. Remove saucepans and broil fish 4 inches from heat until just cooked through, about 1 minute. Place fillets skin side up on warm plates.
• Place 2 large skillets (not nonstick) over medium-high heat. Melt 2 tablespoons butter in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Add remaining butter by the spoonful to the pans and as it melts, tip the pans forward and spoon the accumulated butter and browned bits from the bottom of the pans over the fish until after 3 or 4 minutes the skin is crisp; flip the fillets and cook for another couple of minutes, until the bass is just cooked through. Place fillets skin-side up on warm plates.
• Serve fish with truffle vinaigrette. Store leftover vinaigrette in the refrigerator.

FILLETS OF BASS WITH VANILLA BUTTER VINAIGRETTE

Steps:

• 1. Clarify the butter by melting it gently in a small pan, then skimming off any froth and pouring off the clear liquid into another pan, leaving behind the butter solids which will have collected at the bottom. 2. Brush both sides of the sea bass fillets with a little of the clarifed butter and season with salt and pepper. 3. For the vinaigrette, split the vanilla pod open lengthways, scrape out the seeds with a small tsp and then chop the pod very finely. 4. Put the seeds and pod into a small pan with the vermouth, vinegar and shallot, bring to the boil and boil for a few minutes until reduced to about 1 tbsp. 5. Add the fish stock and boil once more until reduced to about 45ml/3 tbsp. 6. Remove the shallot halves, then add the remaining clarified butter, plus the tomato, chervil, ¼tsp of salt and 6 turns of the pepper mill. Keep just warm over a very low heat. 7. Heat a lightly oiled cast-iron ribbed pan until very hot. Cook the fish fillets, skin-side down, for 1 minute, pressing down on top of each fillet in turn with the back of a fish slice to help mark them with the lines of the griddle. Turn over and cook for 30 seconds of the other side. 8. To serve, put the fish fillets of four warmed plates and spoon the vinaigrette to the side.

SAUTEED SEA BASS FILLETS WITH BROWN BUTTER BRUSSEL SPROUTS AND TRIPLE MUSTARD VINAIGRETTE

Steps:

• Set fish on a large plate and sprinkle generously on both sides with salt and pepper. Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes. Heat a large skillet (nonstick works well) on high heat. Just as skillet starts to smoke add fish and immediately reduce heat to medium. Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy. Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets. If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking. Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts.
• In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce.
• Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop. Immediately transfer seeds to a small bowl. Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine. Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt. Whisk in olive oil, then add parsley and adjust seasoning, to taste. Serve at room temperature.

GORDON RAMSAY'S SEA BASS WITH VANILLA-BEAN FOAM

Steps:

• Trim the fillets into rectangles. Lightly score the skin to help it caramelize and to help prevent curling.
• Strain the fish stock through a fine-mesh sieve into a saucepan and bring to a boil. Split the vanilla bean open and scrape the seeds into the hot stock followed by the pod. Remove the stock from the heat and allow the vanilla to infuse and the stock to cool completely. Return the stock to the stove and boil for about 20 minutes, until reduced by . Remove from heat, discard the vanilla and set the stock aside.
• Peel the salsify, then immediately drop it into cold water with 1 tablespoon of the lemon juice. Blanch in a large pot of boiling salted water for 2 minutes, drain, refresh in ice-cold water and drain again. Pat dry and cut into batons.
• Melt 1 tablespoon of the butter in a saucepan and add 1 cup of the fish stock. Bring to a light boil, toss in the salsify batons and cook until the stock has reduced to a glossy glaze. Stir in 1 tablespoon of the butter and season with i teaspoon sea salt. The batons should be lightly colored; if they are not, cook for another minute or so. Set aside.
• Melt another tablespoon of the butter in a medium pan and cook the fennel until nicely colored. Add 1/2 cup of the stock to the pan along with the thyme and the bay leaf. Cover and braise over gentle heat for 8 to 10 minutes. Remove the thyme and the bay leaf and set the fennel aside.
• In a spice mill or using a mortar and pestle, grind the white and black peppercorns, coriander seeds, star anise and cardamom into a powder.
• Heat the oil in a heavy frying pan. Season the bass with salt, pepper and the remaining lemon juice. Add 2 tablespoons of butter to the pan. When it has stopped foaming, add the fish skin side down. Cook for 3 to 4 minutes, then flip the fillets over and cook another 3 to 4 minutes, until firm and lightly springy. Season with the spice mixture and set aside.
• Warm the remaining stock and stir in the tablespoon of cream and 1/2 teaspoon of salt, or more to taste. Remove from the heat, add the 2 tablespoons ice-cold butter and reheat the stock, frothing it with an electric hand mixer.
• Divide the fennel among 4 warmed plates. Put the fish on top, skin side up. Arrange the salsify around it in a circle. Spoon the sauce over the fish and drizzle the rest over the salsify.

VANILLA VINAIGRETTE

Steps:

• Combine all ingredients.
• mix well.

SEA BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE

Steps:

• Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
• Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
• Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
• Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
• Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
• Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
• Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.

BASS WITH GLAZE

Steps:

• Preheat oven to 400 degrees.
• Sprinkle filliets with salt, lemon juice and thyme.
• Place in a lightly greased baking dish.
• Cover tightly.
• Bake at 400 degrees for approx.
• 8 to 10 minutes.
• Uncover and glaze with a mixture of sour cream, mustard, green onion and pimiento.
• Return to oven for 2 to 3 more minutes.
• Serve on platter.