Philippe Lapeyre's Poached Bass, Sauce Verte

Recipe Ingredients

		Water - as needed
1 cup	237ml	White wine
1 cup	62g / 2.2oz	Onion - sliced (small)
1 cup	110g / 3.9oz	Carrot - sliced (small)
1		Celery stalk - sliced
2		Bay leaves
1 teaspoon	5ml	Salt
1 1/2 lbs	681g / 24oz	Striped bass filets
2 cups	474ml	Stemmed watercress - (tightly packed)
1 cup	237ml	Stemmed sorrel - (loosely packed)
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Lemon juice
2		Shallots - minced
2 tablespoons	30ml	Minced chives

Recipe Instructions

Bring 3 cups water, wine, onion, carrot, celery, bay leaves and salt to boil in covered 9-inch heavy non-aluminum skillet. Simmer 5 minutes. Reduce heat to low and add filets. If there's not enough liquid to cover filets, add just enough hot water to cover. Replace lid and cook 1 minute without letting liquid boil. Remove skillet from heat and steep filets, covered, 10 minutes.

Meanwhile, process watercress and sorrel leaves in food processor until finely chopped. Transfer chopped leaves to separate saucepan. Add butter, lemon juice, shallots and 1/3 cup of liquid used to cook fish. Bring to boil over medium heat and simmer 3 minutes.

Pour sauce onto serving platter and sprinkle with chives. Remove fish from poaching liquid, arrange on top of sauce and serve.

This recipe yields 4 servings.

Each serving: 200 calories; 232 mg sodium; 124 mg cholesterol; 9 grams fat; 3 grams carbohydrates; 27 grams protein; 0.24 gram fiber.

Source:
The Los Angeles Times, 03-29-2000

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