Crispy Sea Bass

Bar En Ecailles Grilles auz Epices Douces: Crispy Sea Bas with Delicate Herbs

Ingredients

  • 4 sea bass fillets, skin on
  • 1 kg of Swiss chard, with leaves
  • 500 g shitake mushrooms
  • 1 bunch flat parsley leaf
  • 1 vanilla bean
  • 250 g butter
  • 4 lemons, juiced
  • olive oil, as needed
  • flour, as needed
  • 100 mg fresh ginger, sliced
  • spice mixture (in pepper mill)
    • 1 part black pepper
    • 2 parts Sichuan pepper
    • 2/3 parts fennel seed
    • 1/2 part coriander seed
    • 2/3 parts black mustard
    • 1/2 parts Poivre de Jamaique (long pepper)
Step 1 Portion the sea bass. Step 2 Make fish fumet by placing the bone and head in a stockpot. Cover with warm water and bring slowly to a boil. Reduce
the heat to a simmer. Add the vanilla pod and sliced ginger. Simmer until desired flavor is achieved. Step 3 Separate the Swiss Chard leaves from the stalk. Cut the stalk into 1/2 inch batonettes, cook in a blanc (1 liter water,
1/4 Cup Flour, juice of 1/2 lemon) cool and reserve. Heat in browned butter. Step 4 Brush each chard with olive oil. Layer between plastic film on a microwavable plate. Cook in the microwave on high
for 1 1/2 minutes. Layer leaves on a sheet pan with parchment paper and dry in the oven at a low temperature. Step 5 Remove stems from the shitake, cut in half quarters depending on size. Saute in browned butter. Step 6 Brush each chard leaf with Olive oil. Season sea bass with flour, spices and salt and pepper. Heat medium sauté pan;
add grape seed oil. Sauté fish skin-side down for 3 minutes; turn and cook 2 minutes. Remove from pan; keep warm.

 

Canon-1669