Black Bass With Pine Nuts

"One of two Runner-Up recipes for 1999 in the San Francisco Chronicle, from Chad Callahan."
 
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Ready In:
1hr 45mins
Ingredients:
21
Serves:
4
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ingredients

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directions

  • To prepare the Beurre Blanc, combine 1/2 cup wine, the shallot and bay leaf in a saucepan and reduce until almost dry. Add the cream, then whisk in the butter; set aside and keep warm. Combine the saffron, water and the remaining 2 tablespoons wine in a saucepan; boil until reduced by half. Pour into the beurre blanc, whisk, then strain through a chinois or fine mesh sieve. Keep the sauce warm.
  • The Vinaigrette: Mix the olive oil with the vinegar and set aside.
  • The Spinach: Melt the butter in a saucepan; add the pine nuts and raisins and cook until the butter browns. Add the spinach, salt and pepper and saute until wilted. Transfer to a warm plate.
  • The Fish: Preheat the broiler. Season the flesh-side of the fillets with salt and pepper. Heat the olive oil in a nonstick skillet. Add the fish and saute over medium heat until crisp. Turn and cook for 30 seconds longer. Transfer to a heat-proof platter.
  • Melt the butter in a small skillet. Add the chopped pine nuts and breadcrumbs, and cook until foaming. Spoon over the fish. Broil until golden brown.
  • To Serve: Arrange the fish on the spinach. Spoon 2 tablespoons of the saffron beurre blanc over each fillet, then spoon 2 tablespoons of the vinaigrette around and on the Beurre Blanc, and over the fish, if you like.

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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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