Sauteed Striped Sea bass,
asparagus Tips, Merlot Reduction

4 / 3 oz portions of stripped sea bass filet
18        2" pcs. of blanched asparagus tips
1/4       cup canola oil
Sea salt to season fish
1 1/2    cups Merlot Wine
1 T       tomato paste
1 t        dijon mustard
1 t        fresh tarragon, chopped
1/2       cup heavy cream
Sea salt and pepper to taste

Optional, garnish;
2 t        tomato concasse (diced seedless tomato)
6          leaves of baby arugula
Yield:     4

1.   In a saucepan over medium heat, reduce Merlot to
half volume. Add tomato paste, mustard, and
seasonings, whisking until smooth. Add cream and
simmer the sauce until reduced by half and thickened.
Strain through fine mesh and serve hot.

2.   In a sauté pan preheat canola oil and place all 6
portions of sea bass skin side down for about 3 min.
Then drain all oil out, place pan in a pre-heated 400 f
oven for about 6-8 min.

3.   To serve; pre-heat asparagus tips and place in the
center of the serving bowl, toped with the cooked fish
and ladle the Merlot reduction sauce around as shown.
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
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