Ingredients:
12 oz. Chilean Sea Bass Fillets, cooked
Mustard Caper Sauce:
1/4 c. dry sherry
1 Tbsp. chopped garlic
1 Tbsp. chopped shallot or red onion
1/4 c. chicken stock
3/4 c. heavy cream
1 Tbsp. roux
3 Tbsp. Dijon mustard
3 Tbsp. capers
1 tsp. lemon juice
Cooking Instructions:
Mustard Caper Sauce: Simmer the first 4 ingredients for 5 minutes. Add cream and bring to a boil; thicken with roux and simmer 3 minutes. Add final ingredients and heat through. Adjust salt and pepper to taste.
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