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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 egg |
1 oz butter |
1 teas capers |
2 oz flour |
4 oz. chablis |
8 oz. fi let of fresh chilean sea bass |
capelline angel hair pasta |
one half lemon juies |
salt ,pepper ,choppped parsley ,olive oil |
Directions:
1. Draw butter in a saut pan. Dip the 8 oz. filet of fresh Chilean Sea Bass in flour and an egg wash of 1 egg, a splash of water, salt, pepper and chopped parsley. Sear in the saut pan. Flip over and add 1 teaspoon of capers and a touch of salt and pepper. Deglaze with 4 oz. of Chablis, 3 oz. of chicken stock, squeeze half a lemon and add 1 teaspoon of sundried tomato strips. Reduce the sauce for 3 minutes and add 1 slice of butter to thicken sauce. Boil Capellini for 3 minutes, add salt and touch of olive oil. Serve Chilean Sea Bass on bed of Capellini.
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