Sautéed Bass with Lemongrass

Name: Sautéed Bass with Lemongrass
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 1 small garlic clove, very finely chopped; 237 milliliters heavy cream; 1 medium leek, white part only, cut into fine julienne; 2 teaspoons fresh lemon juice; 3 inches long strip lemon zest; 10 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced; 2 teaspoons extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 4 scallions, white and pale green parts only; 680 grams skinless sea bass fillets; 1 small shallot, sliced; 1 thyme sprig; 1 medium tomato, quartered and seeded; 3 Tbsps unsalted butter; 177 milliliters vegetable oil, plus more for frying

Sautéed Bass with Lemongrass is a gluten free, pescatarian, and דל פחמימות, main course. This recipe serves 4. One portion of this dish contains roughly 33g of protein, 41g of fat, and a total of 553 calories. A mixture of wine, salt and pepper, heavy cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Preheat the oven to 30

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Oven

In a small baking dish, drizzle the tomato quarters with the olive oil and scatter the garlic on top.

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Olive Oil

Garlic

Tomato

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Baking Pan

Add the thyme sprig to the tomatoes and season with salt and pepper. Toss well and arrange the tomatoes skin side up.

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Salt And Pepper

Tomato

Thyme

Bake for about 1 hour, or until very soft. Peel the tomato quarters. Leave the tomatoes in the dish and discard the thyme sprig. Leave the oven on.

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Tomato

Thyme

Equipment you will use

Oven

Meanwhile, in a small saucepan, combine the 3/4 cup of vegetable oil with a little more than half of the sliced lemongrass and bring to a boil. Simmer over low heat for 10 minutes.

Ingredients you will need

Vegetable Oil

Lemon Grass

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Sauce Pan

Remove from the heat and let steep for 30 minutes. Strain the oil.

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Cooking Oil

In a medium saucepan, melt 2 tablespoons of the butter.

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Butter

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Sauce Pan

Add the shallot and cook over moderate heat until softened, about 3 minutes.

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Shallot

Add the remaining lemongrass and the lemon zest and cook over low heat for 10 minutes, stirring occasionally.

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Lemon Zest

Lemon Grass

Add the wine and simmer until reduced by half, about 3 minutes.

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Wine

Add the cream and simmer over low heat until reduced to 1/2 cup, about 15 minutes. Strain the sauce into a small saucepan.

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Cream

Sauce

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Sauce Pan

In a medium saucepan of boiling water, cook the scallions for 1 minute. Using tongs, transfer them to a plate.

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Green Onions

Water

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Sauce Pan

Tongs

Cut the scallions into 2-inch lengths.

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Green Onions

Add the leek julienne to the water and blanch for 1 minute.

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Water

Leek

Drain and pat dry with paper towels.

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Paper Towels

In a medium skillet, heat 1/4 inch of vegetable oil until shimmering.

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Vegetable Oil

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Frying Pan

Add the leek and fry over moderate heat until crisp but not browned, about 3 minutes. Using a slotted spoon, transfer the leek to paper towels and drain. Season with salt.

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Leek

Salt

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Slotted Spoon

Paper Towels

Put the scallions in the dish with the tomato and warm in the oven. Meanwhile, in a large skillet, warm 1/4 cup of the lemongrass oil until shimmering. Season the bass fillets with salt and pepper, add them to the skillet and cook over moderately high heat until lightly browned and just opaque, about 3 minutes per side.

Ingredients you will need

Salt And Pepper

Lemon Grass

Green Onions

Tomato

Bass

Cooking Oil

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Frying Pan

Oven

Transfer the fillets to plates and arrange the tomato quarters and scallions on top.

Ingredients you will need

Green Onions

Tomato

Bring the lemongrass cream sauce to a boil.

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Cream Sauce

Lemon Grass

Remove from the heat and stir in the lemon juice, then whisk in the remaining 1 tablespoon of butter until smooth. Season with salt. If desired, froth the sauce using an immersion blender. Spoon the sauce around the fish and drizzle some of the lemongrass oil around the plate. Top with the fried leek julienne and serve.

Ingredients you will need

Lemon Juice