Pan-Seared Sea Bass with Citrus Beurre Blanc and Carrot Linguini

Serves 4

Ingredients:

• 2 pieces sea bass filet, 7-8 ounce portion
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 large zucchini strip (linguini shaped with shredder or Mandarin)
• 1 large carrot strip (linguini shaped)
• pinch of chopped garlic and shallot
• salt and pepper to taste
• 1/2 cup of Citrus Beurre Blanc sauce

Preparation:

1. In hot pan sear sea bass with oil, butter.
2. In another hot pan, saute zucchini and carrot with one tablespoon of butter, garlic and shallot for a minute or two, then season with salt and pepper.
3. Spin carrot, zucchini linguini noodles into a ball, place in center of plate.
4. Top with sea bass, pour sauce around it and garnish with shredded carrot.

Ingredients for Sauce:

• 1/4 cup orange juice
• 1 juice of lemon
• 1/4 cup of white wine
• 1 cup chicken stock
• 2 cloves chopped shallot
• 1 clove chopped garlic
• 1 tablespoon chopped celery
• 1 tablespoon chopped carrot
• 2 bay leaves
• 10 whole black pepper corns
• 1 tablespoon sugar
• pinch of salt to taste
• 1 tablespoon chopped sun-dried tomato
• 1 tablespoon chopped fresh herbs
• 2 tablespoons unsalted butter

Preparation:

1. In sauce pot on medium heat add orange juice, white wine, chicken stock, garlic, shallot, celery, carrot, bay leaves, and pepper corn, bring to a boil, then simmer until liquid reduces to one-fourth. Strain and keep liquid only.
2. Add sugar, salt and sun-dried tomato, stir for a few seconds, then add butter, stir, turn off heat. Add chopped herbs.