Roasted Black Bass with Apple Cider-Kale Sauce

Roasted Black Bass with Apple Cider-Kale Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 shallot, chopped
  • 1 celery root, peeled and diced
  • Salt
  • 3 tablespoons butter, divided
  • 1 tablespoon cider vinegar
  • Salt
  • 1 (1-pound) bunch Lacinato or other kale
  • + 14 more ingredients
    • 3 Granny Smith apples
    • 1 shallot, chopped
    • ½ cup whipping cream
    • 4 (6-ounce) black bass fillets, with skin
    • 1 (1-pound) bunch Lacinato or other kale
    • 1 celery root, peeled and diced
    • 3 Granny Smith apples
    • ½ cup whipping cream
    • Freshly ground black pepper
    • 1 slice bacon, diced
    • 3 tablespoons butter, divided
    • 1 tablespoon cider vinegar
    • 4 (6-ounce) black bass fillets, with skin
    • Freshly ground black pepper

Core and coarsely chop apples; process in a blender or food processor until liquefied. Strain through a fine sieve, reserving juice and discarding solids. Place juice in a small saucepan. Bring to a boil, reduce heat, and cook until liquid is reduced by half. Stir in vinegar and cream. Simmer 2 m...

View full recipe at My Recipes

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