NAPLES, Fl- It's Wednesday and today we are firing up the WINK kitchen with with Flemings Steakhouse from Naples.
Showing us how to make a Chilean sea bass with a zesty lemon sauce is Chef Dave Gossett.
Recipe: Zesty Lemon Sauce
1 oz. Clarified Butter
2 oz. (wt) Shallotes 1/4" dice
4 Bay Leafs
1 cup white wine
1/2 cup fresh lemon juice
1 1/2 cups heavy cream
1/4tsp. white pepper
1lb. lightly salted butter
1. Place the clarified butter in a sauce pot set on medium high heat. Add the 1/4" diced shallots, and bay leaf, cook for 4-5 minutes until translucent.
2. Add the white wine and lemon juice and cook untile almost dry. Add the cream and white pepper and reduce to about half.
3. Cut the butter into 1" pieces and slowly whip into the cream reduction. Strain through a Chinoise into a container and add the chopped parsley.