Saturday, February 12, 2011

Crispy Black Sea Bass with Almond Brown Butter "Almondine"

A simple yet elegant dish to impress that special someone. 

This recipe uses "brown butter" which I absolutely seems to add an element of mystery to a dish...and is a wonderful sauce to add to your repertoire....
Brown butter is quite easy to make, so it is well worth learning.   All you need is a sturdy saucepan, a heat proof spatula, and some unsalted butter....try it with your next fish dish, or simply on some pasta or veggies.



1 black sea bass fillet, cut into 2 portions
1 tblsp wondra (or flour)
2 tblsp unsalted butter
1/4 c almonds, sliced or other favorite
fresh parsely, chopped
lemon, juiced

-lightly dust your fish with the wondra on both sides , then sear skin side down, press the fish with a spatula to keep it from curling & to ensure a very crisp skin. 
(about 5 minutes)
then flip your fish & turn the pan off (for a perfectly cooked filet)-

-meanwhile start to brown your butter in a separate smaller saute pan, stir until it becomes a golden color & has a nutty smell- add your almonds & swirl your pan one last time, add your fresh parsley & Lemon juice

-put each filet on your plate, skin side up, and spoon butter almond sauce over.......

wow-what a simple, yet succulant dish!

(shown above served with green bean casserole recipe)

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