Florida Sea Bass in a Fondue of Shallots
with Côte du Rhone Village

By Chef Bernard Loiseau, LA CÔTE D'OR, France

Serves: 4

3 1/4 lbs. (1 1/2 kilograms) Fresh Florida Sea Bass
10 1/2 oz. (300 grams) of Shallots, (peeled)
9 oz. (250 grams) Butter
TT Salt and Pepper
3 lg. Carrots, (peeled and chopped)
1 1/2 cups (35 centiliters) Côte du Rhone Village wine
Flour (to coat fish)
1 tbls. Butter
3 tbls. Goose Fat
TT Salt and Ground Black Pepper

Preparation and Cooking:
1. De-scale the sea bass, remove the filets, remove the bones. Cut the two filets into equal portions. Set aside.

2. Slice the shallots in extremely fine rounds and cook them down very slowly in 3 1/2 ounces (100 grams) of the butter on a low flame. Season with salt and pepper. When cooked down, drain the shallots and using a paper towel, press out the remaining fatty juices.

3. Cook the carrots in salted water for one hour. Then puree in a food processor.

4. Cook the wine. Flambé it a bit to partially reduce its acidity and then leave it to reduce to 3/4 of original volume.

5. Incorporate the purée of carrots to the wine reduction and add 4 1/2 ounces (120 grams) of butter into the mixture. Season with salt and pepper.

6. Season the fish with salt and pepper then add a light coating of flour on the skin side only. Put some butter and goose fat in a saucepan and cook the fish for 4 minutes, skin side down with a covered pan.

7. When finished, place the fish on paper towel to absorb the grease.

8. Using a hot plate, dress the plate first with the red wine and carrot sauce, then place a mound of very hot shallot fondue in the middle, then top with the fish skin side up. The hot shallot fondue will finish the cooking of the flesh side of the fish, so serve the dish immediately.

LA CÔTE D'OR- Bernard Loiseau 1995

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