Bass Fillets with Lobster and Lobster Sauce

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Bass Fillets with Lobster and Lobster Sauce

Bass Fillets with Lobster and Lobster Sauce
Bass Fillets with Lobster and Lobster Sauce

You can cook the fish fillets for this dish using any basic method, such as sautéing, steaming, or braising. If you are braising, incorporate the braising liquid into the sauce.

Ingredients

– Nouvelle Lobster à l´Américaine.

– Eight 6- to 8-ounce fish fillets such as sea bass, striped bass, red snapper, or other white-flesh fish, with or without skin.

Instructions

Step 1:
Prepare the lobster recipe just to the point where the roe is to be added. Preheat the oven to 350°F. Place the fish fillets in a single layer in a baking dish and pour the sauce over the top. Braise the fish in the oven for about 15 to 20 minutes, or until opaque throughout and firm to the touch.

Step 2:
Transfer the fillets, skin side up if the skin is still on, to warmed soup plates and keep warm. Warm the lobster meat in the turned-off oven. Pour the braising liquid into a small saucepan and whisk in the roe as directed in the lobster recipe. Spoon the sauce over the fish. Arrange the lobster pieces around each serving.Transfer the fillets, skin side up if the skin is still on, to warmed soup plates and keep warm. Warm the lobster meat in the turned-off oven. Pour the braising liquid into a small saucepan and whisk in the roe as directed in the lobster recipe. Spoon the sauce over the fish. Arrange the lobster pieces around each serving.

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