Farmers & Fishermen Purveyors shares a delicious sea bass compliments of their Atlanta Chef’s Pantry featuring Vagn Nielsen, founding executive chef of Proof of the Pudding. It recently was featured on Good Morning America.
Start to finish: 55 minutes.
Four 8-ounce sea bass portions
4 cups arugula
For pomegranate cream:
1/2 medium onion
2 cups vegetable stock
1 cup dry white wine
1 cup heavy cream
Season the sea bass with lemon pepper seasoning and sauté in skillet on high for about 10 minutes.
Garnish the arugula in olive oil and season with salt.
For the pomegranate cream, sauté the onion in oil and the crushed pomegranate stock and wine. Cook for about 10 minutes, then strain and add the cream and cook for another 5 minutes.
When serving, build the arugula in a ring mold, top with the sea bass and serve in the pomegranate cream.
Note: The recipe, including its ingredients, instruction and cooking times are suggestions. Make sure raw product is fully cooked before consuming.