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Recipe for :

Paillard of Wild Bass with Lemon Chive Sauce

This recipe was posted on the "simplyseafood" discussion group at Yahoo Groups. The only information I have is that the recipe was created by Don Pintabona, Executive Chef, Tribeca Grill. I have no other information although the name of the restaurant is one I have seen before. If anyone has contact with Don Pintabona perhaps they will let him know I have featured his recipe.

I decided I had to publish this recipe as it sounded so good and sea bass is a fish I enjoy very much although it is now getting expensive to buy.


1 pound 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