-
1
Preheat oven to 350F (180C).
-
2
Slice sea bass into flanks to lay flat in a shallow baking dish.
-
3
Season lightly with salt and pepper and set aside.
-
4
Combine chopped tarragon, shallots, cider, morels, stock, and lemon juice, mixing well.
-
5
Pour into baking dish.
-
6
Place fillets in liquid, seal dish tightly with foil and bake 15 to 20 minutes.
-
7
Remove from oven, take fish from dish and keep warm.
-
8
Reserve cooking juices.
-
9
Allow cooking juices to cool.
-
10
Strain and set aside.
-
11
Whisk egg yolks until light and fluffy.
-
12
Pour juices over yolks and whisk again.
-
13
Season with pepper.
-
14
Reduce oven temperature to 150 degrees F.
-
15
Place tomatoes in pot of boiling water for one minute.
-
16
Douse in cold water and peel.
-
17
Slice each in half, squeeze out seed, an d dice into medium size chunks.
-
18
Pour olive oil to cover bottom of a Teflon coat ed pan (overproof) place tomatoes in pan, cover and bake 10 minutes.
-
19
Remove from oven.
-
20
To serve, preheat individual serving plates.
-
21
Pour about three ounces of sabayon sauce onto each plate, place sea bass on top, spoon tomatoes onto center of ea ch fillet, and slip four tarragon leaves under tomatoes pointing out.
-
22
Garnish plate with apple slices.
