*  Exported from  MasterCook Mac  *
 
                  Sea Bass Braised in Apple Cider Tarragon
 
 Recipe By     : Delicious Decisions/tpogue@idsonline.com
 Serving Size  : 6    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      5 ounce       sea bass fillet
                         salt and pepper
    2      tablespoons   tarragon -- fresh chopped
    2      tablespoons   shallot -- chopped
    2      cups          apple cider vinegar
    6      whole         morels or chanterelles
    1      cup           fish stock
    2      whole         lemon -- juice from
    4                    egg yolk
    3                    tomatoes -- ripe
                         olive oil
   24                    tarragon leaves
    2                    Granny Smith apple -- sliced for garnish
 
 Preheat oven to 350F. Slice sea bass into flanks to lay flat in a shallow bakin
 g dish. Season lightly with salt and pepper and set aside.
 
 Combine chopped tarragon, shallots, cider, morels, stock, and lemon juice, mixi
 ng well. Pour into baking dish. Place fillets in liquid, seal dish tightly with
  foil and bake 15 to 20 minutes. Remove from oven, take fish from dish and keep
  warm. Reserve cooking juices.
 
 Allow cooking juices to cool. Strain and set aside. Whisk egg yolks until light
  and fluffy. Pour juices over yolks and whisk again. Season with pepper. (This 
 type of sauce is called a sabayon.)
 
 Reduce oven temperature to 150F. Place tomatoes in pot of boiling water for one
  minute. Douse in cold water and peel. Slice each in half, squeeze out seed, an
 d dice into medium size chunks. Pour olive oil to cover bottom of a Teflon coat
 ed pan (overproof) place tomatoes in pan, cover and bake 10 minutes. Remove fro
 m oven.
 
 To serve, preheat individual serving plates. Pour about three ounces of sabayon
  sauce onto each plate, place sea bass on top, spoon tomatoes onto center of ea
 ch fillet, and slip four tarragon leaves under tomatoes pointing out.
 Garnish plate with apple slices.
 
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 Per serving (excluding unknown items): 245 Calories; 7g Fat (26% calories from 
 fat); 27g Protein; 20g Carbohydrate; 197mg Cholesterol; 142mg Sodium
 
 
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