Stilton-Brioche Crusted Sea Bass

Recipe Yield: 4 portions

 10 oz. Stilton cheese
 8 oz.    Brioche

Melt cheese in 350-degree oven, pour off accumulated oil until none reappears and let cool.  Process brioche and cheese in food processor.

 4-5 oz. Portions of chilean sea bass
 12 oz.  Artichoke hearts

Roast fish in 400-degree oven until medium.  Press stilton-brioche crust onto fish and continue to roast until thoroughly cooked (time varies depending on weight of fish).  Saute artichokes until slightly brown.
  
Port Wine Beurre Rouge
 
8 oz.  Port wine reduced to 2 oz.
1 1/2 c. Heavy cream
Salt and pepper to taste
3 oz.  Butter

Reduce heavy cream by one-half.  Slowly whip in butter to form emulsion.  Season with reduced wine.  Add salt and pepper to taste.