Chris Cagle’s Seared Tilapia With Raspberry Thyme Verblanc Sauce
Chris Cagle prepares a gourmet fish dish and fresh salad at his Nashville home.
September 22, 2008
Ingredients
Four 6-oz. tilapia fillets
Brown rice flour
½ cup raspberries
2 tbsp. thyme
½ tsp. pure cane sugar
1 cup dry white wine
2 tsp. shallots
2 sticks unsalted sweet cream or butter
Preparation
Sprinkle tilapia fillets evenly with brown rice flour.
Sear in a pan about 4–5 minutes on each side.
Set aside.
Verblanc Sauce Preparation
Muddle the raspberries and thyme.
Add sugar and white wine, let it sit for an hour, then strain into a saucepan.
Add shallots.
Let sauce cook until reduced to about ⅓ cup.
Turn heat to low (very important).
Very slowly whisk in unsalted sweet cream or butter.
The key is not to let this mixture boil because it will separate and you will have to start over. This makes a pretty pink sauce to rest the fish on.
Chris topped the meal with roasted asparagus and one bay scallop, also dusted in the brown rice flour and seared.
Serves 4
