SEA BASS POACHED IN A COURT BOUILLON WITH SAUTEED BATONNET OF CARROTS AND ZUCCHINI
Steps:
- Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered round of parchment paper. Cook the fish for 5 to 6 minutes, or until cooked through.
- Remove the fillets from the poaching liquid using a slotted metal spatula and place on a warm plate loosely covered with aluminum foil. Put the plate in a warm place while you make the sauce. Raise the heat to high and reduce the court bouillon for about 10 minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.
- In a 10-inch saute pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter to the pan. Once the butter has melted, add the carrots to the pan and saute, stirring often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and continue to cook for 2 minutes more. Season the vegetables with salt and white pepper and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables and divide the sauce among the 4 plates as well. Garnish with chervil.
- Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.
SEARED CHILEAN SEA BASS WITH CITRUS POACHED MUSSELS, CHAYOTE SQUASH, AVOCADO CILANTRO SALAD, AND BLUE CRAB ESSENCE
Steps:
- Mussels: Toast orange peels in a large, dry skillet or saucepan (with a lid that fits) until fragrant. Add olive oil and then onions, and saute over high heat for 30 seconds. Add mussels and stir them around a little. Add wine and cover with the lid; cook until mussels have opened, approximately 3 minutes. Strain and reserve liquid. Remove mussels from shells, reserve mussels, and discard shells.
- Citrus Emulsion: Combine orange juice and reserved mussel liquid in a small saucepan. Reduce liquid over medium-high heat until it takes on the consistency of a syrup. While still hot, add butter, 1 piece at a time, stirring constantly. Keep warm.
- Blue Crab Essence: Carefully drop crabs into a pot of rapidly boiling water for 4 minutes. Prepare an ice water bath. Drain crabs and immediately plunge them into the ice bath to halt the cooking. Pull all of the meat out of the claws and set aside. Crack crabs in half, discard anything that looks funky, rinse them, and reserve the shells.
- Bring fish fumet (or water) to a simmer in a saucepan. Add crab shells and simmer for 45 minutes. Strain liquid through a fine chinois into another saucepan, discarding crab shells. To the liquid, add cream and butter. Keep warm.
- Avocado Salad: Toss all ingredients together in a small bowl. Cover and refrigerate until ready to serve. Bring to room temperature before serving.
- Chayote Squash: Heat butter in a skillet over high heat. Add squash and cilantro and saute until tender. Keep warm until ready to serve.
- Chilean Sea Bass: Heat oil and butter in a large skillet over high heat. When pan is very hot, add fish and sear on each side until fully cooked through in the middle. Cooking time will vary based on the thickness of your fillets, but it should not take more than a couple minutes on each side. You may have to sear the fish in 2 batches so as not to over-crowd the pan.
- While fish is cooking, reheat mussels in the Citrus Emulsion and reheat the crabmeat in butter.
- To serve, spoon the Citrus Emulsion onto the middle of the plate, in a circle and spoon chayote on top. Arrange fish on top of chayote, and top fish with the Avocado Salad. Garnish with 4 mussels tightly around the chayote. With an immersion blender, froth the Blue Crab Essence. Spoon about 3 tablespoons of the essence around the plate, and place the crabmeat next to the froth.
STRIPED BASS POACHED IN SPICY SOY SAUCE
Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn't resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches - you will likely need to adjust the cooking time slightly.
Provided by Mark Bittman
Categories dinner, quick, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
- Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1585 milligrams, Sugar 4 grams
More about "poached chilean sea bass recipes"
POACHED SEA BASS RECIPE - THIS HEALTHY TABLE
2020-01-31 Instructions. Heat the butter in a large skillet over medium-high heat. Add the onions and sauté for 4 to 5 minutes or until they start to become …
From thishealthytable.com
Reviews 6Calories 260 per servingCategory Main Dishes
From thishealthytable.com
Reviews 6Calories 260 per servingCategory Main Dishes
10 BEST SEA BASS CHILEAN SEA BASS RECIPES | YUMMLY
2022-10-22 Chilean Sea Bass in Parchment Asian Caucasian. red bell pepper, freshly ground pepper, yellow bell pepper, chilean sea bass and 10 more. Pan Seared Chilean Sea Bass Oh Snap! Let's eat! chilean sea bass, olive oil, …
From yummly.com
From yummly.com
OUR BEST SEA BASS RECIPES
2020-10-09 Sea Bass San Sebastian. View Recipe. Photo by Chef John. Mayonnaise is the key ingredient for keeping delicate sea bass fillets moist and tender in the oven and helping the almond coating stick. The mayo is …
From allrecipes.com
From allrecipes.com
SAFFRON BROTH POACHED CHILEAN SEA BASS RECIPE - A …
2017-06-07 Powered by. Instructions. Heat oil in a medium skillet with high sides. Add in garlic and cook for about 3 minutes, until fragrant, not browned. Add in tomatoes, cook for another minute, and then add the wine, bay leaves, …
From atastymess.com
From atastymess.com
POACHED SEA BASS WITH GINGERY VEGGIES RECIPE
Add fish; cook, without stirring, until fish just flakes with a fork, 6 to 8 minutes. Using a slotted spoon, remove fish from liquid. Sprinkle fish with 1/2 teaspoon salt. Step 3. Heat grated ginger and butter in a large skillet over medium 30 …
From cookinglight.com
From cookinglight.com
OLIVE OIL POACHED CHILEAN SEA BASS WITH SMASHED POTATOES
2016-04-19 Roast, uncovered, for 1 hour. 5. Remove from oven. 6. Remove potatoes from pot and place on cutting board. 7. Smash potatoes with the back of a large spoon, making sure to …
From jamiegeller.com
Servings 4Estimated Reading Time 1 minCategory MainTotal Time 1 hr 20 mins
From jamiegeller.com
Servings 4Estimated Reading Time 1 minCategory MainTotal Time 1 hr 20 mins
POACHED CHILEAN SEA BASS | HEALTHY RECIPES | QUICK MEALS
2021-12-05 Published: December 4, 2021. 2- 6 to 8 ounce Chilean sea bass filets, skinless. 1/2 teaspoon kosher salt. 1/2 teaspoon black pepper. 1 tablespoon olive oil. 1 small shallot, …
From charlottefashionplate.com
Servings 2Calories 365 per servingTotal Time 23 mins
From charlottefashionplate.com
Servings 2Calories 365 per servingTotal Time 23 mins
POACHED SEA BASS WITH POTATOES IN A WHITE WINE, CREAM AND
Method. Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half.
From bbc.co.uk
From bbc.co.uk
EASY BAKED CHILEAN SEA BASS RECIPE - THE SPRUCE EATS
2022-06-30 Steps to Make It. Gather the ingredients. Preheat the oven to 425 F. Oil a broiler pan and rack or baking pan with olive oil. Lightly sprinkle the sea bass fillets all over with Kosher …
From thespruceeats.com
From thespruceeats.com
POACHED SEA BASS WITH BEURRE FONDUE RECIPE - FOOD HOUSE
How to cook sea bass poached? Poached Sea Bass. Combine water, white wine, lemon juice, onion, celery, garlic, peppercorns, thyme and bay leaf in a saucepan. Bring to a boil, reduce …
From foodhousehome.com
From foodhousehome.com
POACHED SEA BASS RECIPES ALL YOU NEED IS FOOD
Preheat oven to gas mark 5/190°C (170°C in a fan oven). Wash sea bass inside and out and pat dry with kitchen paper. Make about 3-4 slashes across the flesh of the fish, line a roasting tin …
From stevehacks.com
From stevehacks.com
HOW TO MAKE SEA BASS POACHED IN BUTTER BY CHEF MICHAEL
Chef Michael shows you how to make this recipe in t... Liven up your midweek meals with this low-calorie, gluten-free fish supper - ready in under half an hour!
From youtube.com
From youtube.com
OLIVE OIL POACHED CHILEAN SEA BASS - YOUR HAPPY HOUR AND A HALF!
2019-01-10 Directions: Preheat oven to 250°F. Sprinkle fish with salt and pepper and let stand 8 minutes at room temperature. Grilled or pan seared (grilling is my preference) Arrange half of …
From twincitieslive.com
From twincitieslive.com
DELICIOUS POACHED CHILEAN SEA BASS RECIPE BY CHEF GERRIE | CHEF …
2021-04-16 This deliciously poached Chilean Sea Bass is seasoned with crushed pink and green peppercorns, and fennel sea salt. It’s poached in a sexy court bouillon of Alsatian …
From chefgerrie.com
From chefgerrie.com
POACHED CHILEAN SEA BASS RECIPES
Steps: Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for …
From tfrecipes.com
From tfrecipes.com
POACHED CHILEAN SEA BASS WITH STEWED TOMATO & FENNEL
Instructions: Cut the fennel into large 1/8th pieces and place in a large dutch oven with 1 clove of garlic and 2 tbsp olive oil. Sear the fennel on all sides, add in one shallot and cook until soft. …
From pescanovausa.com
From pescanovausa.com
POACHED CHILEAN SEA BASS IN HOT AND SOUR BROTH
2006-10-11 Directions. Drizzle the soy sauce on both sides of the fish fillets. Cover and refrigerate while you make the hot and sour broth. In a large skillet over medium heat, …
From washingtonpost.com
From washingtonpost.com
You'll also love