Crisp Sea Bass With Braised Endive And Aged Balsamic Vinegar
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Egg3 tbsps
Heavy Cream4 tbsps
Panko Bread Crumbs5 tbsps
Vegetable Oil1 tsp
Ground Ginger1 tsp
Ground Cinnamon1 tbsp
Granulated Sugar1 tsp
Star Anise (ground)1 tsp
Cayenne PepperDirections:
1
Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly
2
In a hot saute pan add 3 tablespoons oil
3
Place the fillets into the pan breaded side down
4
Cook for 2 minutes
5
Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan
6
Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive
7
Toss the endive
8
Add the spice mix and the chives
9
Cook for 1 minute then remove from the heat
10
Place the endive in the center of 4 plates
11
Place the fish on top of the endive
12
Drizzle the chive oil around then the balsamic vinegar
13
Garnish with chives
14
Season the fish to taste with salt and pepper
15
Combine egg and cream to make an egg wash