One of my favorite restaurants in Northern Westchester is Northstar in Pound Ridge, owned by David Schlack. Austrian-born chef Franz Fruhmann believes in cooking simply, European-style. One of my favorite dishes is his Chilean sea bass. Menus change seasonally, but this dish is a constant on the menu. It was a pleasure watching him prepare it so all of you can try it. Franz is one of the most talented chefs that I have come across.
→ 1 cup soy sauce
→ ½ cup honey
→ ¼ cup rice wine vinegar
→ ¼ cup corn starch
→ ½ cup water
→ Sprinkle of paprika and fresh pepper
BEURRE BLANC SAUCE:
→ 1 tablespoon olive oil
→ 1 cup dry white wine
→ 2 shallots sliced thinly
→ ½ cup cream
→ ¼ pound diced cold butter
→ 1 cup basmati rice
→ 1 cinnamon stick
→ 2 star anise
→ ¼ teaspoon sesame oil
→ 1. In a saucepan add soy, honey and rice wine vinegar and cook on medium heat until blended.
→ 2. Combine ¼ cup cornstarch and l/2 cup water separately and mix well. Then add cornstarch mixture to the glaze until it becomes a thick paste.
→ 3. Sprinkle fish with pepper and paprika.
→ 4. Brush the glaze on top of the fish and bake the fish at 425 degrees for about l5 to 20 minutes (depending on the thickness). The top should have a dark crust.
BEURRE BLANC SAUCE
→ 1. Sauté shallots in olive oil about 2 minutes and add 1 cup white wine.
→ 2. Reduce to ¼ cup and then add cream.
→ 3. Reduce again to ¼ cup and add butter.
→ 4. When butter is completely melted, stir well. Serve over fish.
→ 1. Follow package directions for rice.
→ 2. Add cinnamon stick and star anise and cook until done.
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