Pistachio Crusted Sea Bass With Lemon Grass Sauce

Course : Seafoods
Serves: 4 - 6
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1 Pound Chilean Seabass
1 cup Ground Pistachios
1 cup Bread Crumbs
1/2 Cup Dijon Mustard
2 Tablespoons Herb Mixture -- fresh, chopped
2 medium Shallots -- chopped
1 Stalk Lemon Grass -- chopped
1 Clove garlic chopped
1 Pound Butter -- softened
1 piece bay leaf
1 Tablespoon Whole White Peppercorns
2 Cups White Wine
1/2 Cup Cream

Preparation / Directions:

For the sauce: Put shallots, garlic, wine, peppercorns, lemon grass and bay leaf in a medium sauce pot. Reduce slowly to a syrup consistency. Add cream and reduce more. Whisk in butter a little at a time over low heat until all the butter is used. Sauce should be creamy. Strain through a fine sieve. For the fish: Brush fish with Dijon mustard and coat with herbs, bread crumbs and pistachios mixture. Bake at 375ยบ for 10 - 12 minutes.


Nutritional Information:

3977 Calories (kcal); 403g Total Fat; (96% calories from fat); 13g Protein; 20g Carbohydrate; 1099mg Cholesterol; 5323mg Sodium

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