Chilean Sea Bass / by Alice Zhao

Jared decided to reinterpret one of the dishes I made from the French Laundry cookbook. He picked up a small fillet of Chilean sea bass from H-mart. He whipped up a potato puree that sat as the base of the dish. Next came a layer of quick sautee of spinach. Then Jared's delicately seared sea bass sat on top, drizzled with a ponzu butter sauce. Like the French Laundry version, it is heavy on fat and butter. This dish is not recommended for people who arjavascript:void(0)e on a diet.

Chilean Sea BassChilean Sea Bass, Spinach, Potato Puree, Ponzu Butter Sauce

Recipe: (2 Servings)

Potato Puree
3-4 waxy potatoes, I used red potatoes
2 cups half-and-half
4 tsb butter
1 shallot (minced)
salt and white pepper

peel and boil potatoes until it is soft
simmer the half-and-half with the minced shallots
drain the potatoes and pass it through a food mill or sieve
pass the half-and-half mixture through a sieve to remove the shallots
mix the potato and cream mixture together, then add the butter
season with salt and white pepper to taste

Sauteed Spinach
1 tsb butter
spinach
1 clove of garlic
1 shallot
2 tsb of white wine
salt and pepper

mince the shallot and garlic
heat the pan on medium-high and add butter and spinach.
when the spinach is wilted add the minced shallot and garlic
deglaze the pan with the wine
season with salt and pepper to taste

Seared Sea Bass
1 lb sea bass
1 tsb oil
salt and pepper

rinse the wash the fish
cut to portion
dry completely with paper towel, the key to crispy skin
season with salt and pepper
heat the pan on medium heat and add the oil
pan sear the fish skin side down for about 5 minutes
flip the fish and sear for 2 more minutes

Ponzu Butter Sauce
1 tsb mirin (sweet rice wine)
2 tsb ponzu sauce
2 tsb butter

warm the mirin and ponzu in a sauce pan on low heat
once the mixture is warm, remove it from heat
slowly add the butter while mixing
this will prevent the sauce from breaking.