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Philippe Lapeyre's Poached Bass, Sauce Verte Recipe - Cooking Index

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Philippe Lapeyre's Poached Bass, Sauce Verte

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Water - as needed
1 cup 237mlWhite wine
1 cup 62g / 2.2ozOnion - sliced (small)
1 cup 110g / 3.9ozCarrot - sliced (small)
1   Celery stalk - sliced
2   Bay leaves
1 teaspoon 5mlSalt
1 1/2 lbs 681g / 24ozStriped bass filets
2 cups 474mlStemmed watercress - (tightly packed)
1 cup 237mlStemmed sorrel - (loosely packed)
2 tablespoons 30mlButter
2 tablespoons 30mlLemon juice
2   Shallots - minced
2 tablespoons 30mlMinced 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.

The Los Angeles Times, 03-29-2000


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