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| BAKED PACIFIC SEA BASS WITH POTATO CRUST |
| Yields: 4 servings |
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| Ingredients |
4 8 oz. sea bass filets
2 large potatoes, trimmed to form 1 1/2 in. round cylinders
8 oz haricots verts, cooked al dente
1 C clarified butter
7 shallots, chopped (reserve 1 shallot for haricots verts)
1 glass white wine
1 C fish stock
2 C cream
4 oz butter
1 bunch chives, finely chopped
2 t each salmon, sevruga, white fish roe (golden) caviar
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| TO FINISH |
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Arrange the beans in the center of the plate. Spoon sauce around. Place sea bass on top of beans. Garnish with fresh herbs. |
| METHOD |
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Season the sea bass with salt & pepper. Thinly slice the potatoes. Lay the slices on the sea bass, overlapping by 1/3 (it should resemble fish scales).
Place sea bass in a shallow pan with hot clarified butter inside
(potato side down). Place in oven and roast until golden brown. Flip fish over so potatoes are on top. Remove from pan.
Reduce shallots, wine and fish stock until almost dry. Add cream. Reduce by half. Add butter and whisk in. Correct seasoning. Pass through a fine strainer. Add the caviar and chives.
Re-heat the haricots in hot water. Drain well and sauté with a little butter, shallots, and salt and pepper.
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