post #1 of 1
Thread Starter 
1 lb. Chilean Seabass
l cup Ground Pistachios
l cup Panko (Japanese style Bread Crumbs)
1/2 cup Dijon Mustard
2 TB. Herb Mixture, fresh, chopped
2 Shallots, chopped
1 stalk Lemon Grass, chopped
1 Garlic Clove, chopped
1 lb. Butter, softened
1 Bay Leaf
1 TB. Whole White Peppercorns
2 cup White Wine
1/2 cup Cream



For the sauce
Put shallots, garlic, wine, peppercorns, lemon grass and bay leaf in a medium sauce pot. Reduce slowly to a syrup consistency.
Add cream and reduce more.
Whisk in butter a little at a time over low heat until all the butter is used. Sauce should be creamy.
Strain through a fine sieve.

For the fish

Brush fish with Dijon mustard and coat with herbs, Panko and pistachios mixture. Bake at 375º for 10-12 minutes.