Course #3 brought us a second serving of luxurious seafood. Although we try to eat sustainable seafood as much as possible, Chilean Sea Bass is one fish we get to enjoy on rare occasions. I still remember the very first time I had Chilean Sea Bass many years ago. The way it flaked and melted in my mouth, it was like a mini food revelation that fish could taste this good. (Um, no offense, Mom and Dad, but I believe you two had the same revelation too!) Prized for its buttery meat and rarity, due to overfishing, it is no wonder that Whole Food charges $20/lb. Jared picked up a one 8 oz portion and split it into 2, especially since there were two more courses coming. Also because the fish is so rich, it is really kind of hard to eat an 8 oz portion on your own!
8 oz Chilean sea bass fillet (or fish fillet of your choice)
2 medium red potatoes
1 tbsp butter
Cauliflower florets (you really only need about a small handful)
Heavy whipping cream
Salt + Pepper
Hawaiian Pink Sea Salt (optional) Thanks Wendi + Barry for this gift
Recipe (serves 2)
- Wash the potatoes and cut into small chunks leaving the skin on
- Place the potatoes in a small pot and cover with heavy whipping cream. I used the leftover cream from the cauliflower puree.
- Simmer on low heat until the potatoes fall apart. (Warning, heating cream on high heat will cause it to boil over, so keep a watchful eye)
- Strain the potatoes through a sieve and reserve the cream. Mash the potatoes and add in chopped chives, 1 tbsp butter and enough of the reserved cream and mix until it has a creamy consistency
- Season with salt and pepper to taste.
- Set it in a warm place
Roasted Cauliflower Florets
- Remove the small florets from the top of the cauliflower
- Rinse and dry and coat it with a little olive oil
- Place florets in a oven safe pan and roast it at 350F until golden brown.
- Peel the parsnip and cut into small uniform chunks
- Place it in a small pot and cover with heavy whipping cream
- Simmer on low heat until the parsnip is tender and break apart
- Strain the parsnip through a sieve and reserve the cream
- Using a spatula, push the parsnip through the sieve into a bowl. (Another option is to use a food mill)
- Add enough cream back into the parsnip until a creamy consistency is achieved
- Season with salt and pepper to taste
Chilean Sea bass
- Rinse the sea bass under cold water
- Cut the 8oz portion into 2 equal pieces
- Pat dry with paper towel, especially the skin
- Season the flesh with salt and pepper
- In a stainless steel pan, heat on high until the pan is hot, reduce the heat to medium high heat.
- Add enough oil to cover the base of the pan and lay the fish skin side down
- To prevent the fish from curling during cooking, place a clean pan on top of the fish.
- Cook the fish undisturbed until the skin is golden brown, about 5 minutes. Use a spoon to spoon hot oil on top of the fish to help cook the fish.
- Turn the fish over and sear the flesh side until golden brown, about 2-3 minutes or until the fish is cooked through. If your fillet is really thick, you can place it in an oven at 350F for 5-7 minutes.
- Remove the fish from the stove and place it on a paper towel to remove the excess fat
- To assemble, take a dollop of the parsnip puree and spread it evenly with an offset spatula. place the fish, skin side up, on one side of the puree. With 2 spoons, form a quenelle with the mash potatoes and set it on the other side of the fish. Sprinkle the roasted cauliflower florets and pink Hawaiian sea salt around the plate