Striped Bass With Caviar And Lemon Zest
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
57
Spice
52
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees
2
Place onions, cut side up, on baking sheet
3
Sprinkle with sea salt
4
Bake for 20 to 25 minutes until onions collapse
5
Remove from oven when done
6
Wrap individual portions of fish in plastic wrap
7
Put water in a pan, enough to cover fish, and bring to 160 degrees
8
Place fish in water and poach until done, about 15 minutes
9
For caviar sauce, bring 2 tablespoons water to boil in small saucepan
10
At boil, add butter in small amounts, whisking continuously
11
Continue to add butter in small portions until all has been added
12
Whisk until sauce is creamy
13
Remove from heat
14
Add lemon zest and caviar, gently fold in, being careful not to break caviar eggs
15
Place red onion in center of plate
16
Place unwrapped fish on onion
17
Spoon caviar butter over top of fish
18
Garnish with chive points