SUPERBLY HERBY STRIPED BASS WITH LEMON CHIVE BEURRE BLANC

Name: SUPERBLY HERBY STRIPED BASS WITH LEMON CHIVE BEURRE BLANC
Ingredients: 1 cup warm water; 1 tablespoon salt; 1 tablespoon brown sugar; 2 tablespoons lemon juice; 1 teaspoon peppercorns; 1 heaping cup ice; 2-3 pounds striped bass filets, skinned and cut cross-wise into portion size pieces; ¼ cup shallot, finely chopped; ¼ cup dry white wine; 3 tablespoons white balsamic vinegar; 1 teaspoon lemon zest; 3 tablespoons lemon juice; ½ cup heavy cream; 10 tablespoons cold butter, cut into pats; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons chives, chopped; ½ cup flour; 2 tablespoons; Dish off the Block Superbly Herby Spice Blend; 3 tablespoons olive oil; 2 tablespoons butter

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Instructions: This recipe starts with a brine for the fish. While this is not a required step, I highly recommend it! It transforms the texture of the

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Cooking tools:

Chef's knife
Cutting board
Measuring cup
Measuring spoon
Mixing bowl
Saucepan
Whisk
Skillet
Baking sheet
Aluminum foil
Paper towel
Zip-top bag
Oven
Stove
Refrigerator

Ingredients

1 cup warm water
1 tablespoon salt
1 tablespoon brown sugar
2 tablespoons lemon juice
1 teaspoon peppercorns
1 heaping cup ice
2-3 pounds striped bass filets, skinned and cut cross-wise into portion size pieces
¼ cup shallot, finely chopped
¼ cup dry white wine
3 tablespoons white balsamic vinegar
1 teaspoon lemon zest
3 tablespoons lemon juice
½ cup heavy cream
10 tablespoons cold butter, cut into pats
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chives, chopped
½ cup flour
2 tablespoons
Dish off the Block Superbly Herby Spice Blend
3 tablespoons olive oil
2 tablespoons butter