13072 Béchamel-Coated Sea Bass Morsels in Orange Sauce Serves 8 Wed Aug 06 08:21:37 -0700 2008 Fri Feb 06 15:46:09 -0800 2009 Licensed http://www.chow.com/recipes/13072 Fri, 06 Feb 2009 23:46:09 GMT Béchamel coating before frying is a very popular technique all over Spain. Seville is justly famous for its citrus, especially its Seville oranges, a type of sour orange popular throughout Spain, Central America, and southern Europe, and in Britain for marmalade. If bitter or Seville oranges are unavailable, substitute a mixture of the juice of 1 orange with the juice of 1 lime or lemon.

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  • All advance preparation may be found in the ingredient list.
  • Heat the butter in a skillet over low heat. Slowly whisk in the flour, forming a light roux. Slowly whisk in the milk. Simmer until thickened, then season with salt and pepper and nutmeg. Allow to cool to room temperature and reserve.
  • Heat the butter in a nonstick skillet over medium heat and sauté the leeks until soft. Add ¾ of the orange zest and orange segments and cook for 2 minutes. Add the orange liqueur off the heat, ignite to burn off the alcohol, and deglaze the pan.
  • Add the orange juice, broth, and marmalade. Stir to incorporate and bring to a boil. Reduce the volume by two-thirds. Remove the skillet from the heat and allow to cool slightly.
  • Swirl in the cold butter to emulsify. Stir in the chopped parsley and reserve.
  • Dip the fish morsels into the cooled béchamel to coat, place on a sheet pan lined with parchment, and refrigerate for at least 1 hour.
  • Toss the coated fish morsels in breadcrumbs. Heat the oil to 360°F [180°C] and deep-fry, in batches, until the morsels float and are golden brown. Drain on paper towels and keep warm until service.
  • Arrange 4 to 5 pieces of fish on a plate. Top with orange sauce. Garnish with curls of orange zest.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 tablespoons [30 mL] unsalted butter

    ]]>     2 tablespoons [30 mL] all-purpose flour

    ]]>     ¾ cup [180 mL] milk

    ]]>     Salt and white pepper to taste

    ]]>     Pinch of grated nutmeg

    ]]>     2 tablespoons [30 mL] butter

    ]]>     2 tablespoons [30 mL] leeks, minced

    ]]>     Zest of 2 sour (Seville) oranges, julienne, reserving the orange sections (without the pith)

    ]]>     ¼ cup [60 mL] orange liqueur, such as Cointreau or curaçao

    ]]>     1 cup [240 mL] sour orange juice (see preface for substitute)

    ]]>     ½ cup [120 mL] veal or chicken broth

    ]]>     3 tablespoons [45 mL] orange marmalade

    ]]>     2 ounces [55 g] cold butter, diced

    ]]>     2 tablespoons [30 mL] parsley, chopped

    ]]>     1 pound sea bass or other white firm-fleshed fish, cut into ½-inch [1-cm] cubes

    ]]>     Dry breadcrumbs, for coating

    ]]>     Olive or vegetable oil, for deep-frying

    ]]>     Orange zest curls, for garnish

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