Chilean Sea Bass With a Sherry Cream Sauce

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Chilean sea bass with sherry cream sauce needs to be made in a very specific way for maximum authenticity. Make Chilean sea bass with a sherry cream sauce with help from an experienced culinary professional in this free video clip.

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Hi. This is Michael Ballon, from the Castle Street Café, and today we're going to be making Chilean sea bass is a sherry cream sauce. And it's a quick dish to make and it's also a dish that can be made with a variety of other fish. Lightly dredge the fish fillets in flour, although this may be skipped to make the dish gluten free. In a heavy bottom skillet heat a little vegetable oil and then brown the fish on one side for about 2 minutes until lightly browned. Add the shallots to the pan, sauté for about 30 seconds and then add the cream, diced tomato and sherry to the pan. Cover the pan tightly with a lid and place in a 350 degree oven for about 5 minutes. Cooking time will vary depending on the thickness of the fish. But when the fillet flakes apart easily with a fork, it's done. And so now that you've seen this technique of sautéing fish in a pan and finishing it in an oven, you'll see it's not difficult at all and it's something you can use with quite a variety of other fish.

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