Thread: Main Dishes
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Old March 4, 2006   #5
fnsdo
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Join Date: Jan 2006
Location: Paradise Valley, AZ
Posts: 24
Default Seaa Bass Anna Russian

My wife brought two 3-pound sea bass home today (Asian Market in Phoenix sells freshest fish -some live). The fish were cleaned, but with head and tails on.

I melted a stick of butter in a saucepan, added about 8 cloves of garlic cut up, a fistful of Italian parsley, from the garden, of course, some cut up ginger, and made a roux by whisking in a tablespoon of flour and the juice of 3 lemons ( our tree), a little black pepper.

I cooked the roux down to about 75%, and, after filling the cavities of the fish with sliced (thick) Anna Russian, poured the roux over the fish and baked the fish for 30 minutes. The flavor of the fish, the roux, and the exquisite sweetness and tang of the Anna Russian were spectacular. A Peter Lehman Shiraz from the Barossa Valley (OZ) accompanied the meal. Perfect!
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