Sautéed Black Bass with Basil Mustard Butter Sauce

According to the Kentucky Secretary of State:

The state fish is the Kentucky Spotted Bass, Micropterus punctulatus. The bass was adopted by the state on February 27, 1956. The Kentucky Bass is acclaimed for its gameness and fighting qualities. It also a prized dish to eat.

This simple method of preparation is excellent for all types of fish fillets,especially perch, cod, salmon and all varieties of flat fish.

• 1-½ lbs.Black Bass or other fish fillets
• ½ cup Seasoned Flour, for dredging
• 2 Tbsp. Vegetable Oil
• 1 Tbsp. Shallots, minced
• ¼ cup White Wine
• 2 Tbsp. Fresh Lemon Juice
• 1/3 cup Heavy Whipping Cream
• 4 oz.Unsalted Butter, cut in pieces
• 2 Tbsp. Dijon Mustard
• 2 Tbsp. Fresh Basil, chopped
• Salt and White Pepper to taste

1. Preheat a large skillet.
2. Dredge the fish fillets in the seasoned flour.
3. Add the oil to the pan and heat. Lay in the fillets and cook over medium heat approximately 2-3 minutes on each side. Fish should yield to the touch when fully cooked.
4. Remove the fish from the pan and keep warm.
5. Add the shallots and sauté briefly.
6. Add the wine and lemon. Reduce to ½ of its original volume.
7. Add the cream and continue reducing until slightly thickened, about 2 minutes.
8. Slowly whisk in the butter 1 piece at a time.
9. Add the mustard, basil and season to taste. Ladle over the fish and serve immediately.

Serves 4
by Chef Kirk Williams, CEC, CCE