Preparation:
In a saucepan sauté carrots, garlic, and gingerroot in butter over
moderately high heat until soft. Add rind, coconut milk, 1 cup
wine,
and 1 cup stock and simmer for 10 minutes.
In a non-reactive sauté pan bring remaining wine, remaining stock,
and shallot to a simmer. Add sea bass and cook, covered, over low
heat for 5 to 6 minutes, or until fish nearly flakes.
Mound fondue on 4 serving plates and top with sea bass fillets.
Spoon carrot ginger broth around fondue and garnish with cilantro
and sesame seeds.
(Carrot Cilantro Fondue)
In a saucepan sauté carrots, garlic, gingerroot, pepper, rind, and
cilantro in butter over moderately high heat until soft. Add wine
and stock and cook until liquid is reduced. Mash mixture well and
season with salt. |
