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Recipe for :

Paillard of Wild Bass with Lemon Chive Sauce
This recipe comes from Don Pintabona, the Executive Chef at the Tribeca Grill, 375 Greenwich Street, New York . That is all I know so if anyone else can provide any further information I would be very grateful.


1lb sea bass fillet
3 shallots - minced
2 cloves garlic - minced
6 tablespoons virgin olive oil
1 1/2 cups dry white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 bunch chopped chives
2 tablespoons red wine vinegar
2 ounces butter
2 fresh bay leaves
Sea salt and pepper


1) Slice bass thinly and place pieces on a butter cookie sheet, forming into desired shape (we shape the pieces onto circles that fit into our round dinner plates). Hold in refrigerator until ready to use.

2) Purée shallots in a food processor with 1 ounce white wine. Reserve this "shallot juice" to finish the sauce with.

3) Place minced shallots, garlic and olive oil in a small saucepan and cook slowly for 10 minutes.

4) Add white wine and fresh bay leaves and reduce by 3/4. Add lemon juice, vinegar chives, lemon zest, salt and pepper. Bring to boil and remove from heat. Slowly add softened butter while mixing with a whip and adjust seasoning, if necessary.

5) Remove bass from refrigerator and season with salt and pepper. Place under the broiler, taking care not to overcook (just a few minutes under the heat). Fish will continue to cook after being placed on a hot plate.

6) Remove the paillards from the cookie sheet and place on a hot dinner plate. Spoon the warm lemon chili sauce over the bass to moisten. Garnish.

Serves 2