Sea Bass Poached in a Court Bouillon with Sauteed Batonnet of Carrots and Zucchini

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Emeril Lagasse, 2003
Difficulty: Medium
Prep. Time: 30 min
Cook Time: 30 min
Yield: 4 servings[/box]

  • 1/4 cup minced shallots
  • 1 tablespoon minced garlic
  • 2 cups court bouillon, recipe follows
  • 4 (4-ounce) sea bass fillets, skin removed
  • Salt and white pepper
  • 4 ounces, 1 stick, cubed, cold unsalted butter
  • 1 tablespoon freshly chopped tarragon
  • 1 tablespoon freshly chopped chervil, plus more for garnish
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 1 1/2 cups carrots, cut into batonnet (1/4 by 1/4-inch by 2 1/2 to 3 inches)
  • 1 1/2 cups zucchini, cut into batonnet
  • 2 tablespoons water

Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered round of parchment paper. Cook the fish for 5 to 6 minutes, or until cooked through.

Remove the fillets from the poaching liquid using a slotted metal spatula and place on a warm plate loosely covered with aluminum foil. Put the plate in a warm place while you make the sauce. Raise the heat to high and reduce the court bouillon for about 10 minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.

In a 10-inch saute pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter to the pan. Once the butter has melted, add the carrots to the pan and saute, stirring often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and continue to cook for 2 minutes more. Season the vegetables with salt and white pepper and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables and divide the sauce among the 4 plates as well. Garnish with chervil.

Court Bouillon: 

  • 2 quarts water
  • 2 cups dry white wine
  • 1/4 cup lemon juice
  • 1 1/2 cups small dice onion
  • 3/4 cup small dice carrots
  • 3/4 cup small dice celery
  • 1/2 cup small dice leeks
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1/2 bunch parsley stems

Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.


[box type=”info” size=”small” style=”rounded”]
Ease of Preparation: medium
Prep. Time: 20 minutes
Cook Time: 45 minutes
Yield: about 2 quarts [/box]

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Salmon Fillets with Sauteed Lemons and Onions on Farfalle

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Emeril Lagasse, 2003
Difficulty: Easy
Prep. Time: 10 min
Cook Time: 23 min
Yield: 4 servings[/box]

  • 2 tablespoons sour cream or creme fraiche
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 4 (6-ounce) salmon fillets, skinned
  • Essence, recipe follows
  • 2 tablespoons olive oil, plus 2 tablespoons
  • 1 medium yellow onion, very thinly sliced
  • 2 medium lemons, ends trimmed and sliced into very thin rounds
  • 12 ounces farfalle pasta
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup sliced scallions
  • Chopped fresh parsley leaves, garnish

In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.

Meanwhile, lightly season the salmon on both sides with Essence.

In a large skillet or saute pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them.

While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.

Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sauteed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.

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