BALEEN kitchen

260 Portofino Way, Redondo Beach, CA 90277
310-372-1202

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HERBED SEABASS

1 serving

INGREDIENTS: HERBED SEABASS

8 oz seabass
herb mixture (parsley, tarragon, chive)
salt & black pepper
1 T olive oil

INGREDIENTS: FENNEL LEEK RAGU

1 C diced fennel
1 C diced leek
1 C cream
to taste salt & black pepper

METHOD: HERBED SEABASS

  • Coat one side of seabass with herbs, place olive oil in hot sauté.
  • Seabass is placed herb side down in hot pan and immediately place pan in 400-degree oven.
  • Heat 10 minutes.

    METHOD: FENNEL LEEK RAGU

  • In heavy sauce pan, add all ingredients.
  • Simmer over medium heat until tender
  • Season with salt & pepper to taste.

    INGREDIENTS: CARROT NAGE

    1 C orange juice
    1 C carrot juice
    1 t fresh ginger, chopped
    5 T butter

    METHOD: CARROT NAGE

  • Place orange and carrot juice in sauce pan, simmer over medium heat until volume is reduced to a tablespoon.
  • Remove from heat and stir in whole butter until all butter is dissolved.

    TO FINISH

  • Spoon fennel leek ragu onto center of plate, pour carrot nage around ragu, place fish on top of ragu. • Garnish with lemon & lime slice and sprig of parsley.

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