Unsalted Butter
1 Tbsp. + 1 Tbsp.
Cutting board & knife
Olive Oil
1 Tbsp.
Sea Bass Fillets, Skinless
2 ea.
Measuring spoons
Kosher Salt & Ground Black Pepper
to taste
Large, heavy ovenproof saucepan
Prosciutto & Sweet Potato Pirlau
prepped amt.
Lemon – Wedged
1 ea.
Tongs
Silicone spatula
1. Preheat the oven to 275°F.
2. Heat a large heavy ovenproof sauce pan over medium heat. Add 1 Tbsp. of the butter and the oil and heat until hot. Season the fillet with salt and ground pepper , slip it into the hot pan, and turn the heat to low. 3. After 2 minutes turn the fish over, add the 1 tablespoon remaining butter , and place in the oven. Once the butter has melted, baste the fillets and cook until just barely done – the flesh should be opaque and firm, but still moist, about 10 minutes, depending on the thickness. 4. Transfer the fillets to a rack set over a platter to rest briefly and cover loosely to keep warm. Meanwhile, reheat the pirlau if necessary. 5. Place a mound of pirlau on each plate and top with a fillet . Give each fillet a big squeeze of lemon and serve.
Mixing spoon
Cooling rack
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March 2021
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