Sea Bass Steamed In Cabbage Leaves With CaviarFrom sosousme 7 years ago
- 1 cup chardonnay shopping list
- 1 cup clam juice shopping list
- 1 cup heavy cream shopping list
- 1 tomato, peeled,* seeded and chopped shopping list
- 7 to 8 savoy cabbage leaves (use the large outer ones) shopping list
- 1 pound sea bass fillet shopping list
- salt and pepper, to taste shopping list
- 4 teaspoons caviar, preferable osetra shopping list
- Italian parsley leaves, for garnish, (optional) shopping list
How to make it
- 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.