Sea Bass Poached in a Court Bouillon with Sauteed Batonnet of Carrots and Zucchini (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1/4 cup minced shallots |
1 tablespoon minced garlic |
2 cups court bouillon, recipe follows |
4 (4-ounce) sea bass fillets, skin removed |
salt and white pepper |
4 ounces, 1 stick, cubed, cold unsalted butter |
1 tablespoon freshly chopped tarragon |
1 tablespoon freshly chopped chervil, plus more for garnish |
2 teaspoons olive oil |
1 teaspoon butter |
1 1/2 cups carrots, cut into batonnet (1/4 by 1/4-inch by 2 1/2 to 3 inches) |
1 1/2 cups zucchini, cut into batonnet |
2 tablespoons water |
Directions:
1. Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea
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