INGREDIENTS
5 slices bacon, cut in 1/2-inch pieces
1 onion, chopped
2 carrots, cut into 1/3 inch chunks
2 turnips, peeled, cut into 1/2-inch chunks
1/2 lb. creamer potatoes, scrubbed, ends
trimmed, and halved
1 tsp. fresh thyme leaves
1 bay leaf
Salt and white pepper
1 lb. cabbage, cut in 1-inch chunks
2 cups water
4 skinless sea bass fillets
DIRECTIONS
You will need a wide, deep pot that your steamer will fit snugly into.
Drop the bacon, onion, carrots, turnips and potatoes into the pot.
Add the thyme and bay leaf.
Season with salt and pepper and stir.
Scatter the cabbage on top and season with salt and pepper.
Pour in the water, cover the pot; bring to an active simmer over medium- high heat.
Cook for 8 minutes.
Spray the bottom of the steamer basket with pam spray.
Season the sea bass on both sides with salt and pepper and place into the steamer.
Set the steamer over the vegetables and steam for 8 minutes.
Check the fish, the sides of the fish should feel firm when you squeeze them, but the tops should still be mushy.
Do not overcook.
To serve, divide the vegetables and broth among four wide soup bowls and set a piece of sea bass on top of each.
Place a spoonful of horseradish cream on the fish, followed by a spoonful of sour cream, if desired.
Horseradish Cream
1 cup sour cream
1/2 cup horseradish, drained
1 tsp. Dijon mustard
1 tsp. chopped fresh dill
1 tsp. fresh lemon juice
Salt and pepper
Whisk all ingredients in a bowl; season with salt and pepper.
Cover and refrigerate overnight or at least 30 minutes.
