Recipe

Sea Bass Steamed In Cabbage Leaves With Caviar Recipe

	Sosousme / All my dishes 1 month ago This is a wonderful fish dish. I serve it at my dinner parties as part of a 5 course meal; so I cut the fish into 2 ounce portions rather than 4 ounce as indicated in this recipe. This is a nice portion size when serving multiple courses. Prep:20m Cook:30m Servings:4	Sosousme
	impressive fish cabbage caviar lindysez

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Ingredients

1 cup chardonnay

1 cup clam juice

1 cup heavy cream

1 tomato, peeled,* seeded and chopped

7 to 8 savoy cabbage leaves (use the large outer ones)

1 pound sea bass fillet

Salt and pepper, to taste

4 teaspoons caviar, preferable osetra

Italian parsley leaves, for garnish, (optional)

Directions

Cook the wine in a saucepan until reduced to 1/4 cup. Add the clam juice and reduce by 1/2. Stir in the cream and tomatoes, cook over high heat for 5 minutes. Process with a hand-held immersion blender, or put into a blender and blend until smooth. Taste and adjust seasonings. Keep warm (I keep mine in a thermos).

Blanch the cabbage leaves in a large saucepan of salted water. When soft, immediately put in a bowl of ice water to stop the cooking process. Pat the leaves dry, then using a paring knife, trim the center vein to a uniform thickness. Place out side down on a work surface. (The center vein should be on the outside so you can easily fold it.)

Cut the fish into equal pieces and season well with salt and pepper. Place a piece of fish in the center of each cabbage leaf, (you may have to use two, slightly overlapped). Fold into packages to enclose the fish.

Line a steamer with the remaining cabbage leaves; place the fish packages, seam side down, on top. Steam for 15 minutes, or until the fish springs back when touched.

Ladle some of the warm sauce onto each warmed plate. Place a cabbage package in the center and place a dollop of caviar on top. Garnish with parsley, if desired.

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