AMBROSIA
Newport Beach, California

Ambrosia was the rendezvous for many of Hollywood’s entertainment industry in the '80s. This elegant restaurant, a member of the prestigious Confrerie de la Chaine des Rotisseeurs, received many accolades, including the coveted Holiday Magazine award as one of the outstanding restaurants in the world. Your dining adventure can start with Ambrosia chef’s favorite gourmet recipes.

FILET DE POISSON BLANC POCHE AVEC BRIE A LA NOUVELLE

Filet of fresh white fish poached in fish stock- Chablis and Pernod, topped with thin slices of Brie – served in Creme-Fraiche Sauce.

This recipe is “per person”.

5-6 ounces fresh white fish (sole or other fresh fish)

1/2 teaspoon shallot onions, chopped

3 ounces fish stock

3 ounces Chablis (or other dry white wine)

1/2 ounce Pernod

4 ounces Crème-Fraiche

Two thin slices of fresh brie cheese.

Lightly butter skillet. Place fresh fish skin down. Spread top of fish with shallot onions, add fish stock, and place on open burner. When hot, add Chablis and cover with lid. Reduce heat to light boiling for 3 minutes. Remove lid and top fish with Brie and poach for two more minutes under lid. Sprinkle fish with Pernod and remove fish to a warm platter.

Reduce cooking liquid 1/3 and add Crème-Fraiche. Bring to a boil for about 1 minute, add a little Pernod to taste, and strain the sauce into a warm sauce boat.

To serve, put sauce on the plate to cover bottom. Place fish on top. Decorate with tomato rose bud and fresh dill. Garnish as you like with al dente cooked fresh vegetables in season.

Crème-Fraiche

1 quart whipping cream

1/3 cup buttermilk

Mix well and leave over night in warm room temperature.

AMBROSIA Newport Beach, California

FILET DE POISSON BLANC POCHE AVEC BRIE A LA NOUVELLE

AMBROSIA
Newport Beach, California