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Ingredients
- 1/4 c. Extra virgin extra virgin olive oil
- 4 x Fillets black bass, skin on
- Â Â Salt and pepper to taste
- 2 bn Asparagus
- 2 Tbsp. Butter
- 1 Tbsp. Chopped shallots
- 1/4 c. White wine
- 1/2 lb Unsalted butter, cool and cubed
- 1 Tbsp. Heavy cream
- 1/2 c. Tio Pepe Sweet Port
- Â Â Chervil leaves for garnish
- 1 Tbsp. Minced chives for garnish
Directions
- Preheat oven to 500 degrees.
- Heat extra virgin olive oil in a medium saute/fry pan over medium high heat. When warm, sear fish skin side down. Saute/fry for a couple of min, add in some whole butter to pan and place in 500 degrees oven to finish, do not turn fish onto flesh side. This process should take 5 to 8 min, depending on the thickness of the fillets. Make sure the pan is oven proof, if not transfer fish to a baking sheet.
- For the asparagus, break them near the bottom at the natural breaking point. Add in to heavily salted boiling water and cook till tender, drain and finish in a saute/fry pan with whole butter.
- For the beurre blanc, place the shallots and white wine in saucepan and sweat the shallots. Add in the butter a little at a time whisking constantly.
- When all of the butter is incorporated, whisk in the heavy cream. Finish with sweet port.
- Place the black bass in the middle of the plate, mound the asparagus on top of the fish, nap with beurre blanc, and garnish with chervil and chives.
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