Time
prep 1:00
total 1:00
Ingredients
| 2 | seabass filets | | 1 | red potato | | 4 cloves | garlic | | 1 | egg, beaten | | salt , pepper | | 2 tbsp. | seasoned flour | | 3 oz. | fresh ginger | | 1 cup | heavy cream | | 1 cup | ginger Ale | | 4 oz. | butter |
2 Recipe Reviews
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This recipe makes me seems like a SUPER CHEF
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Instructions
Peel and shred potato in food processor. Mix with eggs, chopped garlic, salt, pepper, and flour. Pat dry seabass and crust one side well. Refrigerate for 30 minutes.
Heat pan and sautee crusted side of fish in oil or butter until golden brown, (about 5 minutes) flip fish over and sautee an additional 2 to 3 minutes. Oven finish for about 10-15 minutes at 375°F. Pour Ginger Burre Blanc over it and serve with vegetables and starch of your choice!
Ginger Burre Blanc:
Peel and dice ginger, add to ginger ale with peppercorns. Bring to a boil and reduce half way, temper in heavy cream , whisking it in slowly, and reduce it by half. Add butter and reduce to smooth velvet consistancy. Strain and serve.
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