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Category: Entrée

Title: Striped bass with and Cave Spring Sauvignon Blanc Butter


4 striped bass –scaled, filleted and feather bones removed
Grape seed oil
Salt and pepper to taste
200ml (@1c) Sauvignon Blanc
1 T shallots - chopped
100gr. (@3.5oz) of cold butter – cubed
lemon juice, salt and pepper to taste


1. Pre-heat a non-stick frying pan over medium-high heat.
2. Rub the bass filets with grape seed oil and salt and pepper.
3. Place a tablespoon of oil in the frying pan and put the fish filets in the pan flesh side down.
4. Sear the bass for 2 minutes or until flesh begins to brown lightly and flip. Sear for another two minutes on the skin side. Remove bass from the pan and place onto paper towel to allow any excess fat to be absorbed.
5. In the same pan the bass was seared in add the Sauvignon Blanc and the chopped shallots. Reduce the wine by two-thirds over high heat.
6. Add ¼ of the butter and stir with a whisk vigorously until melted. It is essential that at this point the wine reduction is very hot and butter very cold to ensure that the acid-fat emulsion will be stable.
7. Turn the heat down to medium and continue to add the butter one cube at a time until done. Season with salt, pepper and lemon juice.
8. Pour remaining Sauvignon Blanc into 4 glasses and serve with the bass.


Provided by Kevin Maniaci – Executive Chef – Inn on the Twenty, Jordan, Ontario, Canada.

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