Sea Bass Braised in Apple Cider Tarragon
Submitted by Roslyn
Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
1 hrsThis is restaurant-caliber cooking brought home: sea bass fillets gently braised in a fragrant bath of apple cider, fresh tarragon, shallots, morel mushrooms, fish stock, and lemon juice.
The braising liquid gets strained and whisked into egg yolks to create a silky sabayon sauce that pools on the plate beneath each fillet.
Slow-roasted tomato chunks crown the fish, with whole tarragon leaves fanning out underneath and thin apple slices garnishing the plate.
It’s a dish with real finesse. Multiple components, layered flavors, and a presentation that earns its place at any dinner party table.
Chef Tips
- Seal the baking dish tightly with foil so the fish steams gently in the cider. Any gaps let moisture escape and dry out the fillets.
- Let the braising juices cool before whisking into the egg yolks. Hot liquid will scramble them instead of creating a smooth sabayon.
- Morels can be pricey. If they’re out of season, substitute chanterelles or even cremini mushrooms for an earthier, more affordable version.
- Blanch and peel the tomatoes properly. That one minute in boiling water followed by a cold water plunge makes the skins slip right off.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Slice sea bass into flanks to lay flat in a shallow baking dish .
Season lightly with salt and pepper and set aside.
Combine chopped tarragon, shallots, cider, morels, stock, and lemon juice, mixing well.
Pour into baking dish. Place fillets in liquid, seal dish tightly with foil and bake 15 to 20 minutes.
Remove from oven, take fish from dish and keep warm.
Reserve cooking juices.
Allow cooking juices to cool.
Strain and set aside. Whisk egg yolks until light and fluffy.
Pour juices over yolks and whisk again. Season with pepper.
Reduce oven temperature to 150 degrees F.
Place tomatoes in pot of boiling water for one minute.
Douse in cold water and peel. Slice each in half, squeeze out seed, an d dice into medium size chunks.
Pour olive oil to cover bottom of a Teflon coat ed pan (overproof) place tomatoes in pan, cover and bake 10 minutes.
Remove from oven.
To serve, preheat individual serving plates.
Pour about three ounces of sabayon sauce onto each plate, place sea bass on top, spoon tomatoes onto center of ea ch fillet, and slip four tarragon leaves under tomatoes pointing out.
Garnish plate with apple slices.
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