24 September 2011

Recipe: Striped Bass In Savoy Cabbage With Bacon-Butter Sauce

4 ounces smoked bacon, cut in to 1/4 inch wide strips
1/4 cup white wine
1/2 cup chicken stock
1/2 cup clam stock
1 large head savoy cabbage
4 (6 ounce) portions striped bass fillet
8 tablespoons unsalted butter, cut up
Fine sea salt and freshly ground white pepper to taste
8 sprigs fresh chervil, optional

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