Black Bass With Pine Nuts
- Ready In:
- 1hr 45mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
The Beurre Blanc
- 1⁄2 cup dry white wine, plus
- 2 tablespoons dry white wine
- 1 shallot, chopped
- 1 small bay leaf
- 2 tablespoons heavy cream
- 8 ounces unsalted butter, cut into small pieces
- 1⁄2 teaspoon crushed saffron
- 2 tablespoons water
-
The Vinaigrette
- 6 tablespoons extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
-
The Spinach
- 4 tablespoons unsalted butter
- 2 ounces toasted pine nuts
- 2 ounces golden raisins
- 1⁄2 lb Baby Spinach
- salt and pepper
-
The Fish
- 4 (6 ounce) black sea bass or (6 ounce) sea bass fillets, boned
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 1⁄2 ounces pine nuts, toasted and finely chopped
- 1 ounce plain breadcrumbs
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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.