Sauce Diable
2/₃ cup (150 mL) champagne or sparkling wine
¼ cup (60 mL) champagne vinegar
3 shallots, peeled and thinly sliced
1 sprig thyme
1 tbsp (15 ml) peppercorns, crushed
1 tbsp (15 mL) demi glace
2 tbsp (30 mL) unsalted butter
In a pot add shallots, thyme, peppercorns, wine and vinegar. Reduce by half on medium low heat. Strain and keep liquid. Add demi glace to strained liquid. Finish with unsalted butter.
Lobster Edamame Cassoulet
¼ lb double-smoked bacon
6 oz. edamame (soy bean)
1 tsp (5 mL) butter unsalted
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tsp (5 ml) fresh thyme
4 cups (1 L) lobster stock
8 chives, finely chopped
2 tbsp (30 mL) unsalted butter
salt and pepper to taste
Render bacon fat in a sauté pan on low heat. Add shallots and thyme. Cook one minute. Add garlic and deglaze with liquids. Add edamame. Cook on low until liquid is gone. Add butter. Season to taste, garnish with thyme.
Roasted Sea Bass
6 oz. striped sea bass
2 tbsp (30 ml) olive oil
1 tbsp (15 mL) unsalted butter
salt and pepper to taste
Score skin side of fish. Preheat oven to 400°F. Season both sides of fish. Heat pan with canola oil until about to smoke. Add bass skin side down. Cook one minute on low heat until skin is crispy. Flip bass flesh side down in pan. Turn heat to high. Sear one minute and put in oven. Cook for about four minutes. To serve, spoon cassoulet in centre of plate. Place fish skin side up on top of cassoulet. Drizzle with Sauce Diable around fish and serve. Serves four.