21 Club Crisp Sea Bass with Braised Endive and Aged Balsamic Vinegar
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
4 (7 ounce size) sea bass fillets
Sea salt and freshly ground pepper, to taste
1 egg
3 tablespoons heavy cream
4 tablespoons panko bread crumbs (or your favorite cereal)
5 tablespoons vegetable oil
3 sprigs fresh thyme
6 Belgium endives (split into sixths)
Aged balsamic vinegar, to taste
2 tablespoons fresh chives (thinly sliced) plus extra for garnish
***Spice Mix***
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/4 teaspoon ground star anise
1/4 teaspoon cayenne pepper
sea salt, to taste
White pepper (ground to taste)
Directions:
Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. 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. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan.
Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.
Recipe Location: https://www.cdkitchen.com/recipes/recs/510/21_Club_Crisp_Sea_Bass_with_Braised_Endive_and_Aged_Balsamic_Vinegar38357.shtml
Recipe ID: 7712
Nutrition:
per serving: 559 calories, 28g fat, 32g carbohydrates, 49g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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