Description
Black Bass and Butter Poached Lobster with Sauce Americaine and Leek Fondue
Ingredients
Scale
- 1 2lb black bass, filleted and skin off
- 1 1lb Maine lobster
- 1 large leek, small diced white and light green parts only (save the dark green part for soups)
- cup (118.3 g) of sliced onions, celery, and carrot (equal parts)
- cup (118.3 g) of tarragon
- 1 cup (.236 L) of Cognac
- 2 cups (.473 L) dry white wine
- cup (.118 L) Pernod
- 3 plum tomatoes, seeded and chopped
- cup (59.15 mL) heavy cream
- 2 sticks of butter, unsalted
Instructions
- FOR THE LOBSTER AND AMERICAIN SAUCE:
- Boil ½ gallon of water with ½ cup of white vinegar.
- Place lobster in a deep bowl. Pour boiling water over lobsters. Keep the lobster submerged for 3 minutes and no longer.
- Remove the lobster from the water and take the meat out of the shells. The meat should be “undercooked”. Reserve the lobsters and refrigerate. Save the lobster shells and bodies.
- In a heavy sauce pot, saute the lobster shells in olive oil.
- Add the cup of mixed onion, celery and carrot. Cook until vegetables are translucent.
- Add in the chopped tomatoes. Cook 5 minutes.
- Add cognac, Pernod, and white wine. Reduce liquid to half.
- Finally, cover the shells and vegetables with cold water.
- Bring stock to a boil, and reduce to a simmer. Cook for 1 hour.
- Strain liquid into another sauce pot. Reduce this liquid half way. Add heavy cream and whisk in 2 tbsp of butter. Reserve sauce for plating.
- FOR THE LEEK FONDUE:
- Add 2 tbsp of butter to a medium heated skillet. Add 1 spoon of water to that. Add the leeks, some salt and white pepper for seasoning.
- Cover leeks with parchment paper, to slowly steam while cooking for 10 minutes.
- Reserve leeks for plating.
- TO COOK THE LOBSTER:
- Place a ¼ cup of water in a small sauce pan.
- Cut 1 stick of butter into small cubes.
- Warm the water on medium to high heat and gradually whisk in the butter to make buerre fondue. The butter should melt into the pan, but not separate.
- Cut the lobster tail in half lengthwise.
- Place the tail, knuckles, and claws into the buerre fondue on low heat. Gently warm the lobster and hold for plating.
- TO COOK THE BASS:
- In a medium sauté pan, heat ¼ cup of olive oil.
- Saute the fish on high heat for 2 minutes on one side.
- Then flip the fish and finish cooking for about 2 more minutes.
- TO PLATE:
- Place a mound of the leek fondue on the base of the plate.
- Place the black bass on top of the leeks.
- Top the bass with a half lobster tail, claw, and knuckle.
- Sauce the dish with the Americaine sauce.
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins