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Steamed Black Bass With Caviar And Beet Juice

3 medium beets with their greens, beets peeled and cut into small chunks,
leaves cut across into 2-inch strips
4 tablespoons butter
2 teaspoons lemon juice

Salt to taste
Freshly ground black pepper to taste
4 6-ounce fillets black sea bass, skinned
1 ounce caviar.

Juice the beets, to make 2 cups. Boil the beet juice to reduce to
1/2 cup. Add 2 tablespoons of the butter and the lemon juice.
Stir until slightly thickened. Season with salt and pepper.

Place the fish in a pan with water that reaches halfway up the
fillets. Bring to a boil. Lower the heat and simmer, covered,
for 4 minutes. Turn the fish over and simmer for 2 more minutes.
Remove and drain.

Melt the remaining 2 tablespoons of butter in a medium frying pan.
Add the beet greens and cook, stirring occasionally, over medium
heat until wilted. Season with salt and pepper. Lay some greens
on each of 4 plates. Top with a fillet and pool the sauce around
it. Use 1/4 of the caviar to run a line down the center of the
fish. Yield: Four servings.


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