Orange County Seafood Recipe List

Accents at The Sutton Place Hotel

4500 MacArthur Blvd., Newport Beach, CA 92660


Yields: 4 servings


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


  • Arrange the beans in the center of the plate. Spoon sauce around. Place sea bass on top of beans. Garnish with fresh herbs.


  • 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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