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Yield: 2 Servings
Ingredients:
* 1 tb Butter
* 1 tb Vegetable oil
* 2 8-oz sea bass fillets
* 3 tb Finely chopped shallots
* 1/4 c Dry Vermouth -- or Dry white wine
* 1/2 c Whipping cream
* 1 c Watercress sprigs -- packed *Watercress: trim the tough stalks away chop. (need about 1 bunch
* 6
Instructions:
Melt butter with oil in heavy medium skillet over medium-high heat. Add sea bass to skillet; cook just until opaque in center about 4 minutes per side. Transfer fish to plates tent with foil to keep warm. Pour out all but 1 teaspoon drippings from skillet. Add shallots to same skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1 minute. Add cream; boil until sauce thickens slightly and coats spoon about 3 minutes. Add 3/4 cup watercress to sauce. Season with salt and pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with remaining 1/4 cup watercress and serve.
Ingredients:
* 1 tb Butter
* 1 tb Vegetable oil
* 2 8-oz sea bass fillets
* 3 tb Finely chopped shallots
* 1/4 c Dry Vermouth -- or Dry white wine
* 1/2 c Whipping cream
* 1 c Watercress sprigs -- packed *Watercress: trim the tough stalks away chop. (need about 1 bunch
* 6
Instructions:
Melt butter with oil in heavy medium skillet over medium-high heat. Add sea bass to skillet; cook just until opaque in center about 4 minutes per side. Transfer fish to plates tent with foil to keep warm. Pour out all but 1 teaspoon drippings from skillet. Add shallots to same skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1 minute. Add cream; boil until sauce thickens slightly and coats spoon about 3 minutes. Add 3/4 cup watercress to sauce. Season with salt and pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with remaining 1/4 cup watercress and serve.