F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Sautéed Bass with Lemongrass
© Tina Rupp

Sautéed Bass with Lemongrass

  • ACTIVE: 1 HR
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 4

"When you travel a lot," Joël Robuchon says, "you pick up ideas all over the place." Thai ingredients were the inspiration for this beguiling dish. Yet even though the cream sauce and finishing oil are infused with lemongrass, the refinement of the cooking is entirely French.

  1. 1 medium tomato, quartered and seeded
  2. 2 teaspoons extra-virgin olive oil
  3. 1 small garlic clove, very finely chopped
  4. 1 thyme sprig
  5. Salt and freshly ground pepper
  6. 3/4 cup vegetable oil, plus more for frying
  7. 10 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
  8. 3 tablespoons unsalted butter
  9. 1 small shallot, sliced
  10. One 3-inch-long strip lemon zest
  11. 1/4 cup dry white wine
  12. 1 cup heavy cream
  13. 4 scallions, white and pale green parts only
  14. 1 medium leek, white part only, cut into fine julienne
  15. Four 6-ounce skinless sea bass fillets
  16. 2 teaspoons fresh lemon juice
  1. Preheat the oven to 300°. In a small baking dish, drizzle the tomato quarters with the olive oil and scatter the garlic on top. Add the thyme sprig to the tomatoes and season with salt and pepper. Toss well and arrange the tomatoes skin side up. Bake for about 1 hour, or until very soft. Peel the tomato quarters. Leave the tomatoes in the dish and discard the thyme sprig. Leave the oven on.
  2. Meanwhile, in a small saucepan, combine the 3/4 cup of vegetable oil with a little more than half of the sliced lemongrass and bring to a boil. Simmer over low heat for 10 minutes. Remove from the heat and let steep for 30 minutes. Strain the oil.
  3. In a medium saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes. Add the remaining lemongrass and the lemon zest and cook over low heat for 10 minutes, stirring occasionally. Add the wine and simmer until reduced by half, about 3 minutes. Add the cream and simmer over low heat until reduced to 1/2 cup, about 15 minutes. Strain the sauce into a small saucepan.
  4. In a medium saucepan of boiling water, cook the scallions for 1 minute. Using tongs, transfer them to a plate. Cut the scallions into 2-inch lengths. Add the leek julienne to the water and blanch for 1 minute. Drain and pat dry with paper towels.
  5. In a medium skillet, heat 1/4 inch of vegetable oil until shimmering. Add the leek and fry over moderate heat until crisp but not browned, about 3 minutes. Using a slotted spoon, transfer the leek to paper towels and drain. Season with salt.
  6. Put the scallions in the dish with the tomato and warm in the oven. Meanwhile, in a large skillet, warm 1/4 cup of the lemongrass oil until shimmering. Season the bass fillets with salt and pepper, add them to the skillet and cook over moderately high heat until lightly browned and just opaque, about 3 minutes per side. Transfer the fillets to plates and arrange the tomato quarters and scallions on top.
  7. Bring the lemongrass cream sauce to a boil. Remove from the heat and stir in the lemon juice, then whisk in the remaining 1 tablespoon of butter until smooth. Season with salt. If desired, froth the sauce using an immersion blender. Spoon the sauce around the fish and drizzle some of the lemongrass oil around the plate. Top with the fried leek julienne and serve.
Notes The remaining lemongrass oil can be refrigerated for up to one week. It can be used to sauté seafood, chicken or pork. Or it can be used to make a vinaigrette or as a garnish for finished dishes.

Suggested Pairing

The range of citrus notes in this Asian-influenced dish will be brought into focus by the blend of Sauvignon Blanc and Sémillon characteristic of the white wines of Bordeaux.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.