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Ingredients
3 oz. Low Sodium Vegetable Base
12 oz. Water
9 oz. Basil Leaves – Fresh, Chopped
1 lb. 8 oz. Shallots – Fresh, Sliced Thin
¼ Cup Garlic – Fresh, Chopped
1 lb. 13 oz. Carrots – Fresh, Sliced Thin
6 lb. Sea Bass Fillets – Raw, 4 oz. Pieces
4 lb. 8 oz. Red Swiss Chard – Fresh
1 lb. 8 oz. Belgian Endive
1 ½ Tsp Salt
1 ½ Tsp Ground Black Pepper
¼ Cup Pasteurized Fresh Lemon Juice
Preparation
In a skillet, combine vegetable base, water, basil, shallots, garlic and carrot. Bring to a boil. Reduce heat and simmer for 10 minutes. Before adding fish, reduce temperature of poaching liquid to 160 degrees F.
Add fish. Poach for 6 to 8 minutes. CCP-- Minimum internal temperature should be at least 145 degrees F. (for 15 seconds). Remove from poaching liquid. CCP-- Hold fish hot (140 degrees F. or above) for service.
Transfer poaching liquid to food processor or blender. Process until pureed for broth. CCP-- Hold hot (140 degrees F. or above) for service.
Spray a skillet with cooking spray. Heat. Add chard and some hot poaching liquid. Heat until chard wilts. CCP-- Minimum internal temperature should be 140 degrees F. or above. CCP-- Hold hot (140 degrees F. or above) for service.
Spray a dry skillet with cooking spray. Heat. Add endive. Cook until slightly browned. CCP-- Minimum internal temperature should be 140 degrees F. or above. CCP-- Hold hot (140 degrees F. or above) for service.
Season chard and endive with salt and pepper.
As needed for service, ladle 3 oz broth in each serving dish. Place 2 oz chard in Center. Top with 1 fillet. Place 3 leaves endive to the side.
Garnish with 1/2 tsp lemon juice.
Serves 6
Portion: 1 fish fillet with 3 oz ladle broth, 2 oz chard and 3 leaves endive
Nutrition Facts (per serving)
