Pan-Seared Bass, Sauce Meuniere
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**Pan-Seared Spotted Bass with Fennel Puree, Artichoke Barigoule and Mussel-Clam Sauce Meuniere**
Rhoda returned to the classical French cooking she fell in love with in culinary school - the one place she said she actually thrived as a student. She pan-seared a thick fillet of spotted bass for crisp skin, set it over a fennel puree and an artichoke barigoule, and built a sauce meuniere using the fish trimmings together with mussels and clams.
{Rhoda}: "It's kind of like exercising a really old, tired muscle. I want to do something really technically well executed, really highlighting the fish."
Named one of the top four dishes.
{James}: "The mussel really comes through the fish. I love the depth I got off that sauce. I love the artichokes paired up with it." {Tom}: "Cookery is just perfect. It's really crispy." {Kristen}: "It's a beautiful, classic, simple dish." {Gail}: "The fish was just crispy and toasty and golden, but it still retained its moisture."
