INGREDIENTS:
2 each 6 oz. Fillets of Onaga or Snapper family
1 cup Heavy whipping cream
½ cup White wine
1 Tbsp. Worcestershire sauce
1 tsp. Salt & pepper
1 tsp. Fish bouillon
½ tsp. Lobster base
½ cup Butter
½ cup Flour
1 Tbsp. Lemon juice
1 Tbsp. Chili Tobiko or Wasabi Tobiko
2 Tbsp. Olive oil
METHODS OF PREPARATION:
Combine the following in a small bowl:
½ of the Worcestershire sauce, salt & pepper, ½ of the lemon juice.
Roll the fillets in sauce then dusk with flour. Sear them in medium size sauté pan with 2 Tbsp. of olive oil. Finish off in oven at 375° for 6 to 8 minutes.
Beurre Blanc:
Reduce the following in a small saucepan:
½ cup white wine, remaining Worcestershire sauce, 1 tsp fish bouillon, ½ tsp lobster base.
Reduce the whipping cream in separate saucepan and combine to the first reduction. With wire whip gradually add butter chips and add ½ of Chili Tobiko. Place the sauce on top of the fillets. Place remaining Chili Tobiko on top of fillets of Onaga for garnishing.
Serves Two
