Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon

Name: Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 40 baby asparagus; 113 grams butter, diced; 142 grams cherry tomatoes; 4 whole chives; 85 grams Spanish onion; 4 servings Salt and pepper; 4 larges scallops; 85 grams sea bass fillets; 43 grams shallots, finely chopped; 118 milliliters sherry vinegar, plus 1/2 cup; 4 spring onions; 6 sprigs tarragon

This recipe serves 4. If $2.29 per serving falls in your budget, Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon might be a super gluten free, primal, and pescatarian recipe to try. One portion of this dish contains approximately 8g of protein, 24g of fat, and a total of 284 calories. Head to the store and pick up tarragon, spring onions, sherry vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Slice the onions and cut the cherry tomatoes in half.

Ingredients you will need

Cherry Tomato

Onion

Mix together in a bowl, then add 1/2 cup sherry vinegar and leave to marinate for 30 minutes.

Ingredients you will need

Sherry Vinegar

Equipment you will use

Bowl

Place the shallots into a small saucepan and add the remaining 1/2 cup sherry vinegar. Pick off the tarragon leaves, set aside, and add the stalks to the pan. Bring the vinegar mixture to a boil and allow to reduce by 2/

Ingredients you will need

Tarragon

Sherry Vinegar

Shallot

Vinegar

Equipment you will use

Sauce Pan

Frying Pan

Remove pan from heat and start to whisk in the diced butter. Keep the pan warm but do not allow it to get hot as this will cause the butter to separate and will split the sauce. When all the butter has been whisked in, pass the sauce through a sieve into a clean pan and keep warm.

Ingredients you will need

Butter

Sauce

Equipment you will use

Sieve

Whisk

Frying Pan

Remove the onion and cherry tomatoes from the marinade and place in a saucepan. Sweat the mixture over the medium heat until the tomatoes start to break down.

Ingredients you will need

Cherry Tomato

Marinade

Tomato

Onion

Equipment you will use

Sauce Pan

Add approximately 1/2 of the remaining marinade and cook slowly over moderate heat for 30 minutes.

Ingredients you will need

Marinade

While the tomatoes and onions are cooking, take the sea bass fillets and the scallops and season them with salt and pepper. Sear the sea bass fillets in a very hot non-stick frying pan, skin-side down first. When golden brown, remove from the frying pan, place onto a baking tray and cook in the oven for 3 to 4 minutes. Do exactly the same with the scallops.

Ingredients you will need

Seabass Fillets

Salt And Pepper

Scallops

Tomato

Onion

Equipment you will use

Baking Pan

Oven

Blanch the baby asparagus and chives separately, in boiling, salted water.

Ingredients you will need

Asparagus

Chives

Water

Remove from the water and tie the asparagus into bundles of 10 using a blanched chive.

Ingredients you will need

Asparagus

Chives

Water

To assemble, put 1 piece of sea bass on each plate and top with the confit of tomatoes.

Ingredients you will need

Seabass

Tomato

Place the second piece of sea bass on top and lean the asparagus bundle against the sea bass. Take the tarragon leaves that were set aside and roughly chop them.

Ingredients you will need

Tarragon

Asparagus

Seabass

Add the tarragon to the warm sauce and spoon sauce around plate.

Ingredients you will need

Tarragon

Sauce

Add a scallop to the side of each plate and serve.

Ingredients you will need

Scallops

Equipment

Ingredients

Servings:

baby asparagus 113grams

butter, diced 142grams

cherry tomatoes 4

whole chives 85grams

Spanish onion 4servings

Salt and pepper 4larges

scallops 85grams

sea bass fillets 43grams

shallots, finely chopped 118milliliters

sherry vinegar, plus 1/2 cup 4

spring onions 6sprigs

tarragon

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.