Euphoria 2009: Potato Crusted Blue Nose Sea Bass
ingredients
For the Grapefruit-Fennel Soup:
2 ounces canola oil
1/2 ounce garlic, chopped
1/2 ounce shallot, chopped
8 ounces fennel, chopped
1 tablespoon black peppercorns
1 quart pink grapefruit juice, fresh
2 ounces cornstarch
2 teaspoons kosher salt
For the Parsnip-Truffle Puree:
3/4 pounds potatoes (peeled and cut into chunks)
3/4 pounds parsnips (peeled and cut into chunks)
1 cup heavy cream
4 ounces butter
2 teaspoons truffle oil
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1/4 cup chives, snipped
For the Blue Nose Sea Bass:
8 pieces blue nose sea bass filets (about 3 ounces)
1 tablespoon kosher salt
3 ounces canola oil
1/2 cup potato chips, coarsely chopped
8 pieces fennel sprigs
2 ounces canola oil
1/2 ounce garlic, chopped
1/2 ounce shallot, chopped
8 ounces fennel, chopped
1 tablespoon black peppercorns
1 quart pink grapefruit juice, fresh
2 ounces cornstarch
2 teaspoons kosher salt
For the Parsnip-Truffle Puree:
3/4 pounds potatoes (peeled and cut into chunks)
3/4 pounds parsnips (peeled and cut into chunks)
1 cup heavy cream
4 ounces butter
2 teaspoons truffle oil
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1/4 cup chives, snipped
For the Blue Nose Sea Bass:
8 pieces blue nose sea bass filets (about 3 ounces)
1 tablespoon kosher salt
3 ounces canola oil
1/2 cup potato chips, coarsely chopped
8 pieces fennel sprigs
directions
This recipe was provided by Chef Kent Rathbun of Abacus & Jaspers and Chef Kevin Rathbun of Rathbun's and Kevin Rathbun Steak & Krog Bar.
For the Grapefruit-Fennel Soup:
In a saute pan, add canola oil and saute the garlic, shallots, and fennel until translucent. Add black peppercorns and pink grapefruit juice and bring to a boil. Continue cooking for about 10 minutes or until fennel is soft. Mix cornstarch with water and make a slurry. Slightly thicken sauce with cornstarch and continue cooking for about 10 minutes. Strain and serve.
For the Parsnip-Truffle Puree:
In a large pot, add potatoes and parsnips and cover with water. Bring to a boil and cook until potatoes are soft. While the potatoes are cooking, in a small pot, add heavy cream, butter, and truffle oil. Bring to a quick boil (turn off as soon as mixture comes to a boil). Drain the potatoes and parsnips and press through a potato ricer. In a mixing bowl, add potatoes and parsnips. Start mixing on medium speed. Slowly add hot cream and butter until potatoes are smooth and airy. Season with kosher salt, cracked black pepper, and chives.
Season sea bass with kosher salt. In a hot saute pan, add canola oil and sear sea bass on high heat until golden brown on one side. Transfer fish from saute pan to a sheet pan. Pack a thin layer of chopped potato chips on top of each fish. Bake in a 400 degree oven for about 8 minutes. Remove from oven and set aside.
For the Presentation:
Fill a piping bag with the truffle potatoes and pipe a 3 ounce rosette of potatoes into a bowl. Add about 3 ounces grapefruit-fennel soup around the potatoes. Place fish on top of the potatoes and garnish with fennel sprigs.
For the Grapefruit-Fennel Soup:
In a saute pan, add canola oil and saute the garlic, shallots, and fennel until translucent. Add black peppercorns and pink grapefruit juice and bring to a boil. Continue cooking for about 10 minutes or until fennel is soft. Mix cornstarch with water and make a slurry. Slightly thicken sauce with cornstarch and continue cooking for about 10 minutes. Strain and serve.
For the Parsnip-Truffle Puree:
In a large pot, add potatoes and parsnips and cover with water. Bring to a boil and cook until potatoes are soft. While the potatoes are cooking, in a small pot, add heavy cream, butter, and truffle oil. Bring to a quick boil (turn off as soon as mixture comes to a boil). Drain the potatoes and parsnips and press through a potato ricer. In a mixing bowl, add potatoes and parsnips. Start mixing on medium speed. Slowly add hot cream and butter until potatoes are smooth and airy. Season with kosher salt, cracked black pepper, and chives.
Season sea bass with kosher salt. In a hot saute pan, add canola oil and sear sea bass on high heat until golden brown on one side. Transfer fish from saute pan to a sheet pan. Pack a thin layer of chopped potato chips on top of each fish. Bake in a 400 degree oven for about 8 minutes. Remove from oven and set aside.
For the Presentation:
Fill a piping bag with the truffle potatoes and pipe a 3 ounce rosette of potatoes into a bowl. Add about 3 ounces grapefruit-fennel soup around the potatoes. Place fish on top of the potatoes and garnish with fennel sprigs.