Recipes

Sauteed Sea Bream with Tomato Sauternes Butter


Sheepshead fish is now officially named Sea Bream, a name fishers have been using for years.  This recipe highlights fish, market fresh tomatoes and spinach, and clarified butter (available from Nur's Meditteranean Kitchen), in a unique and flavorful way! Pick up fresh Sea Bream fillets from Clara this Tuesday, Thursday or Saturday for this Sautéed Seabream  with Tomato Sauternes Butter Sauce.

Ingredients

  • 3/4 cup Sauternes wine
  • 1/4 cup white wine vinegar
  • 1/4 cup minced fresh shallots
  • 1 tomato, peeled, seeded and diced
  • 2 tablespoons whipping cream
  • 1-1/4 cups well-chilled unsalted butter, cut into 20 pieces (20 tablespoons)
  • salt and freshly ground white pepper
  • all-purpose flour seasoned with salt, paprika and cayenne pepper
  • 4 Sea Bream fillets (7 ounces each) or other thick, white fish fillets
  • 1 tablespoon clarified butter
  • 2 pounds spinach, rinsed and stemmed
  • 1 tomato, peeled, seeded and cut into strips 1/4 inch wide (for garnish)

Directions

Combine wine, vinegar, and shallots in small heavy saucepan. Boil until liquid is reduced to 2 tablespoons, stirring occasionally. Add tomato and cook over medium heat, stirring frequently, for about 10 minutes or until almost all liquid evaporates. Add cream and bring to a boil. Remove pan from heat and whisk in two pieces of butter. Reduce heat to low and return pan to heat. Whisk in remaining butter, one piece at a time, removing pan from heat briefly if drops of melted butter appear. (If the sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter.) When all of the butter has been added, purée sauce in blender. Season with salt and white pepper. Keep warm in a water bath or a vacuum bottle.

Place seasoned flour on a large plate. Dredge fish fillets in flour, then shake off excess flour. Heat clarified butter in a large heavy skillet over medium-high heat. Add fish fillets and cook for about 2 minutes per side—until just opaque. Transfer to a platter and tent with foil to keep warm.

Cook spinach in another large heavy skillet over medium-high heat until just wilted, tossing frequently. Divide spinach among individual serving plates. Arrange a fillet atop spinach and spoon sauce over all. Garnish with tomato strips. Serve immediately.

Serves 4

Recipe compliments of Gerard Maras

Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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