Slow-Baked Sea Bass with Egg Sauce and Garlic Foam
See full recipe on: Food & Wine
Ingredients |
|---|
| 1 1/3 cups red wine vinegar |
| 1/3 cup demerara sugar |
| Twelve 4-ounce skinless sea bass fillets |
| Salt and freshly ground white pepper |
| 2 tablespoons unsalted butter |
| 8 garlic cloves�\u00976 cloves thinly sliced, 2 cloves finely chopped |
| 1 medium shallot, thinly sliced |
| 1 whole clove |
| 2 cups water |
| 4 oil-packed anchovy fillets, drained |
| 2 tablespoons extra-virgin olive oil |
| 1/4 cup heavy cream |
| 2 slices of day-old country white bread (1 ounce), crusts removed and bread cut into 1-inch cubes |
| Salt |
Nutrition 12 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 292 | — |
| Fat | 9g | 14% |
| Carbs | 24g | 8% |
| Protein | 25g | 50% |
| Fiber | 1g | 6% |
| Cholesterol | 59mg | 19% |
| Sodium | 505mg | 21% |
Preparation |
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