Sea Bass and Braised Leeks with Mustard Sauce

Name: Sea Bass and Braised Leeks with Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters (1-inch) diagonally sliced Belgian endive (about 3 heads); 0 teaspoons black pepper; 118 milliliters clam juice; 59 milliliters Dijon mustard (such as Delouis Fils Dijon), divided; 1 teaspoon dried marjoram; 118 milliliters dry white wine; 3 garlic cloves, minced; 680 grams sea bass or grouper fillets; 473 milliliters thinly sliced leek (about 2 large); 1 teaspoon olive oil; 0 teaspoons salt

Sea Bass and Braised Leeks with Mustard Sauce is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 256 calories, 35g of protein, and 4g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have leek, marjoram, grouper fillets, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 40

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Oven

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add leek; saut 4 minutes. Stir in salt and pepper.

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Salt And Pepper

Leek

Remove the mixture from pan, and set aside.

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Frying Pan

Add endive to pan. Saut 9 minutes; stir occasionally.

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Endive

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Frying Pan

Add garlic, and cook 1 minute.

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Garlic

Remove from heat; stir in the leek mixture. Spoon into a 13 x 9-inch baking dish coated with cooking spray.

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Cooking Spray

Leek

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Baking Pan

Combine wine, clam juice, and 2 tablespoons mustard in skillet; cook over medium-high heat until reduced to 2/3 cup (about 5 minutes).

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Clam Juice

Mustard

Wine

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Frying Pan

Remove from heat; stir in marjoram.

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Marjoram

Spread 2 tablespoons of mustard evenly over both sides of fillets. Arrange the fillets on top of vegetables, and pour wine mixture over the fillets. Cover and bake at 400 for 20 minutes or until fish flakes easily when tested with a fork.

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Vegetable

Mustard

Spread

Fish

Wine

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Oven

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

946milliliters

(1-inch) diagonally sliced Belgian endive (about 3 heads)0teaspoons

black pepper 118milliliters

clam juice 59milliliters

Dijon mustard (such as Delouis Fils Dijon), divided 1teaspoon

dried marjoram 118milliliters

dry white wine 3

garlic cloves, minced 680grams

sea bass or grouper fillets 473milliliters

thinly sliced leek (about 2 large)1teaspoon

olive oil 0teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.