BLACK BASS POACHED WITH GINGER AND SCALLIONS
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black bass poached with ginger and scallions.
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the wine, vinegar, coarsely chopped vegetables, coriander and fennel seeds, peppercorns and bay leaf in a saucepan. Add water, bring to a boil, season with salt, and simmer about a half hour. Remove from heat, add the dill, basil and mint, and steep the herbs for an hour. Strain the broth and transfer to a deep saute pan large enough to hold the fish in one layer.
- Bring the broth to a simmer, add the scallions, tomato and ginger, cook about a minute and remove with a slotted spoon, reserving the liquid. Peel, seed and dice the tomato. Cut the ginger slices julienne style. Set the vegetables aside.
- With a sharp knife, lightly score the skin side of the fillets in a crisscross pattern to prevent them from curling. Bring the broth back to a very gentle simmer, place the fish in the broth skin side down and poach until just cooked through, about 5 minutes. Transfer the fish to soup plates.
- Bring the broth to a simmer again, spoon some over the fish and top the fish with the scallions, diced tomato, ginger and lemon pieces. Garnish with the coriander and serve. Freeze any leftover liquid for future use.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 1599 milligrams, Sugar 6 grams
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Nnete Sehunelo
[email protected]This recipe was easy to follow and the fish turned out great. I would definitely recommend it.
Alicia Ace
[email protected]I made this recipe for a dinner party and it was a huge success. The fish was cooked perfectly and the sauce was delicious.
Fmatar 190
[email protected]This was a great recipe! The fish was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Alfonso Garcia
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the sauce is delicious.
Dornubari Giadom
[email protected]This recipe was easy to follow and the fish turned out great. I would definitely recommend it.
mocemJaan MocemJaan
[email protected]I made this recipe for a dinner party and it was a huge success. The fish was cooked perfectly and the sauce was delicious.
Fillali Bouchra
[email protected]This was a great recipe! The fish was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
YEROON GEESSE “Yeroon Geesse” Abdurezak Kedir
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the sauce is delicious.
Kundai Nyanzara
[email protected]This recipe was easy to follow and the fish turned out great. I would definitely recommend it.
Ayyab Amjad
[email protected]I made this recipe for a dinner party and it was a huge success. The fish was cooked perfectly and the sauce was delicious.
Kumar Sachin
[email protected]This was a great recipe! The fish was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
kanu kuri
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the sauce is delicious.
Tddd Fh
[email protected]This recipe was easy to follow and the fish turned out great. The ginger and scallion sauce was a perfect complement to the fish.
Kate Imojara
[email protected]I made this for my family and everyone loved it! The fish was moist and flaky, and the sauce was savory and aromatic.
Usman Sufiyan
[email protected]This was a delicious and easy recipe to follow. The bass was cooked perfectly and the ginger and scallion sauce was flavorful and light. I will definitely be making this again!