Sautéed Sea Bass with Leeks and a Red Wine Balsamic Glaze
A simple reduction complimnets the fish in this unusual piring
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Servings: 4 Servings
Calories: 128kcal
Cost: £16
Equipment
- 2 Saute Pans
Ingredients
- 4 7 oz. Sea Bass Fillets or other white fish
- 3 Tbsps. Butter softened
- 1 each Shallot finely chopped
- 4 oz Balsamic Vinegar 1/2 Cup
- 6 oz Red Wine 3/4 Cup
- 8 oz Fish Stock (or chicken) 1 Cup
- 1 each Medium Leek washed well and finely shredded
- Salt and Pepper
- 1 Tbsp. Chives finely chopped
- 2 Tbsp. Leek julienne, fried until crispy
Instructions
- Season the fish with salt and pepper and sauté in 1 tablespoon of the butter until golden brown.
- Remove from the pan and keep warm.
- In the same pan, sauté the shallot until lightly browned then add the balsamic vinegar and red wine.
- Cook until reduced to a syrup, add the fish stock, and reduce by 2/3rds.
- While the sauce is reducing, blanch the leeks in boiling water, then drain and refresh in cold water.
- Place the leeks in a pan (keeping 2 Tbsp. separate) with 1 tablespoon of butter, season lightly and complete cooking on a low heat.
- When the sauce has reduced, remove from the heat, whisk in the remaining tablespoon of butter and season to taste.
- Place the braised leeks in the centre of the plate, spoon the sauce around and place the fish on the leeks.
- Garnish with fried julienne of leeks and chopped chives.
Nutrition
Calories: 128kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 264mg | Potassium: 128mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg