Best 5 Black Sea Bass And Mussels A La Nage Recipes

CRISPY BLACK BASS WITH PEPPER, TOMATO, AND GINGER NAGE

Steps:

• In a non-stick pan, sear the bass, skin down, with 1/2 the butter on high heat for 2 to 3 minutes. Lower the heat and continue to cook for 2 to 3 minutes or until medium rare.
• Cut the potatoes in half, lengthwise, and blanch in salted water for 2 to 3 minutes. Once potatoes have been blanched, saute in 1 ounce of the butter, and set aside.
• Once the fish has cooked, set aside. In the same pan add the remaining butter and saute the habanero, ginger, peppers, and onion until pungent, 1 to 2 minutes. Add the tomatoes, sweet wine, chives, and season with salt and pepper.
• To serve, arrange the potatoes on the bottom of a large soup plate. Place the fish skin side up, and spoon the hot nage mixture around and over the fish. Serve immediately.

SEA SCALLOPS A LA NAGE WITH JULIENNED VEGETABLES

Steps:

• Cut the leeks in half lenghtwise and hold them under running water while flipping through the leaves to rinse out any sand. Cut the leaves 2 or 3 at a time into fine julienne. If the leaves are more than 4 or 5 inches long, fold them under to make them easier to julienne.
• Juluienne the carrots and turnip into 3- inch lenghts. The easiest way to do this is first to slice them with a benriner cutter (a Japanese slicer) and then with a chef's knife. Cut the celery stalk into 4-inch sections and julienne it as finely as possible. Combine the julienned vegetables, bouquet garni, and just enough water to cover- about a quart- in a 4-quart pot. Simmer gently, partially covered, for 15 minutes. Add the wine and simmer for 10 minutes more. Strain the vegetable broth, reserving the cooked vegetables and broth. About 10 minutes before you're ready to serve, put the cooked vegetables with 1/4 cup of the broth in a covered saucepan over low heat.
• Bring the remaining vegetable broth to a simmer in a saute pan just large enough to hold the scallop in a single layer. (If the pan is too large, there won't be enough liquid to cover.) Gently slide the scallops into the simmering broth. If there's not enough liquid to cover the scallops. Poach the scallops for 8 minutes. Spread 3/4 quarters of the julienned vegetables in shells. Carefully arrange the scallop on the vegetables.
• Add the chopped parsley to the simmering poaching liquid, season the liquid with salt and pepper, swirl in 1/4 cup tarragon butter and ladle enough over the fish to come about a third of the way up the sides of the fish. Arrange the rest of the julienne over the fish.

BLACK SEA BASS CRUDO

Steps:

• Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately.

BRAISED BLACK SEA BASS WITH SPRING VEGETABLES AND LEMON-BLACK OLIVE BOUILLON

Steps:

• Boil the potatoes, peel and cut in wedges. Cut off both ends of zucchini and yellow squash, cut lengthwise in 4 equal parts. Remove most of the seeds by cutting the angle. Slice into 1/4-inch pieces. Blanch quickly in water and salt. Trim the fennel, cut in 2 lengthwise, sweat in olive oil, add lemon juice and fumet. Season with salt and pepper and braise for 5 minutes, covered. Add cherry tomatoes. Keep very al dente.
• Brush a braising pan with butter. Place in it everything except half of the lemon juice and garnishes. Season the fish on both sides and add the fumet. Place the braising pan on a low flame until the liquid slightly simmers. Then place in a preheated 300-degree oven for 7 minutes. When cooked, place the fish with most of the vegetables into bowl, return the braising pan to the flame and finish with black olives lemon olive oil and lemon juice if necessary. Finish the dish by pouring the broth on the fish and garnish with chopped chives and chervil, serve immediately.

BLACK SEA BASS EN PAUPIETTE

Steps:

• For the Sauce: In a saute pan over medium heat, roast the fish bones with the vegetables and aromatics. Deglaze with brandy, then add red wine. Reduce until liquid has almost completely evaporated. Add veal stock and reduce again until desired consistency. Whisk in cold butter. Pass the sauce through a chinois or fine sieve. Season with salt and pepper to taste.
• For the Garnish: Julienne the leeks. Wash thoroughly. Combine leeks, garlic, thyme and chicken stock in a medium saucepan over medium heat. Simmer slowly approximately 15 minutes or until the liquid has evaporated and the leeks are soft.
• For the Paupiette: Peel the potato and cut into rectangular pieces. Slice into 16 paper-thin slices. Dredge in clarified butter. Season the bass with salt and pepper and cut it into a rectangular shape. Fan out the potato slices on your work surface. Place fish in the center. Wrap the fish with the potatoes. Heat a saute pan with clarified butter until very hot. Add the fish and brown on all sides. Season with salt and pepper.
• To serve: Place the fish on a bed of braised leeks. Spoon sauce around dish.