Monday, June 9, 2008

Seared Sea Bass with Pimenton, Asparagus & Tarragon


Inspired again by the fabulous markets here in Paris, we create this simple dish. Preheat the oven to 450°F (235°C), place the Asparagus on a baking sheet & the Sea Bass on a plate - season with salt & pepper & drizzle with olive oil. Place a little butter & olive oil in a large saute pan & heat over medium-high flame until the butter starts to turn brown. Place Asparagus in the oven (roast for 5 to 8 minutes until desired doneness) & the fish in the pan (sear for about 7 minutes on the flesh side & about 3 minutes in the skin side). To plate, whisk together about a tablespoon of Pimenton (Sweet Paprika), 2 tablespoons of olive oil & a dash of salt - divide between two shallow bowls. Place one fillet in each bowl (on top of Pimenton sauce), garnish with finely chopped Tarragon, a little fresh Lemon Juice & lay Asparagus over top.

We enjoyed a Les Clavieres Muscadet Sevre Et Maine, but any light bodied to sweet white would work. You could also serve this with any light-bodied American Ale such as Pride and Joy, from Three Floyds.

1 comment:

Anonymous said...

This is awesome. I'm going to try this dish.