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
Season the fish to taste with salt and pepper
2
Combine egg and cream to make an egg wash
3
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
4
In a hot saute pan add 3 tablespoons oil
5
Place the fillets into the pan breaded side down
6
Cook for 2 minutes
7
Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan
8
Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive
9
Toss the endive
10
Add the spice mix and the chives
11
Cook for 1 minute then remove from the heat
12
Place the endive in the center of 4 plates
13
Place the fish on top of the endive
14
Drizzle the chive oil around then the balsamic vinegar
15
Garnish with chives