Sicilian
Sea Bass Poached in Acqua Pazza
By Executive
Chef Edoardo Caneri, Crown Plaza,
Union Square. San Francisco
Ingredients:
1 Sea Bass
Cherry Tomatoes
Asparagus
Onions
Fennels
Garlic, (whole)
Saffron
Cream
Procedures:
1. You may use different veggies - we
used cherry tomatoes, asparagus, onions, fennels, a little
garlic, but leave it whole and take it out after. Put
it in about one inch of water.
2.
Dissolve saffron, again, one inch - and put the veggies
on top of the water.
3.
Then the fish goes on top of the veggies, and then cover
it. The stream of the veggies cooks the Sea Bass.
4.
The fish cooks less than 5 minutes. Then at the last minute,
put a teaspoon of cream, reduce, and it becomes a broth.
Use fish stock or chicken stock if you like a stronger
taste, but then it tastes fishier.
Other
Cheif Recipes:
Lobster
Salmon Carpaccio
Sicilian
Sea Bass Poached in Acqua Pazza
Veal
Scaloppini
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