Sole With Chive Sauce Food

CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE

Steps:

• Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
• Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
• Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
• Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

FILET OF SOLE WITH PINE NUTS AND CHIVES

Steps:

• In a large non-stick skillet sauté pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish.
• Season sole with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and sauté sole until it just flakes, about 1 minute on each side. Transfer sole to plates and spoon pine nut mixture over it.

SOLE WITH ANCHOVY SAUCE

Steps:

• Season fish with salt and pepper and roll in flour. Place clarified butter in heated pan and add floured fish. Cook gently for four minutes.
• Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter. Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.
• Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce.

CREAMY CHIVE SAUCE

Steps:

• Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
• Pour in the wine and reduce by half on a high heat.
• Add the stock and reduce by half again.
• Turn the heat right down and stir in the cream.
• Simmer gently until reduced to a light, creamy consistency.
• Season to taste and serve hot.