Pan Seared Chilean Sea Bass
Presented by Spinnerstown Hotel
- 4 8-oz. Chilean sea bass fillets
- 2 T canola oil
- 2 T unsalted butter
Spring pea truffle puree:
- 2 cups fresh shucked peas, blanched briefly (or use frozen)
- 1/2 cup water
- 2 T olive oil
- 1 T white truffle oil
- 3/4 tsp. sea salt
- 2 large russet potatoes, peeled
- 2 T canola oil
- 4 T unsalted butter, cut in chunks
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 4 sprigs fresh thyme
- 3/4 cups vegetable stock
- 8 stalks fresh asparagus, cut on an angle
- 1/2 T butter
- Dash salt
- Dash pepper
Candied shiitake mushrooms:
- 8 oz. shiitake mushrooms, sliced
- 4 T canola oil
- Pinch salt
- About 2 T sugar
- 2/3 cup brown sugar
- 1/2 cup soy sauce
- 1/3 cup white sugar
- 1/4 water
- 2 T rice wine vinegar
- 2 T lime juice
- 1/2 tsp. fresh grated ginger
Add canola oil. Sear one side of the sea bass until golden brown. Turn over fillets and add butter. Turn off heat. Baste fillets with butter for about 1 minute.
For the pea puree: Puree all ingredients until smooth.
For the fondant potatoes: Trim the ends and cut each potato in half lengthwise. Cut 1/4 to 1/2-inch from the rounded top portion of each half to create a flat surface that will keep the potatoes stable in the pan for even browning. Cut each of the 4 oblong pieces in half crosswise, yielding 8 somewhat oddly shaped blocks. Heat canola oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes with the largest cut-side down in a single layer and cook until golden brown, 6 to 7 minutes. Flip the potatoes using tongs and add the butter, season with salt and pepper, and add thyme. (If the potatoes are sticking to the pan, let them cook 2 to 3 minutes more until they easily release before flipping.) Cook until the butter is foaming and starts to brown, 2 to 3 minutes more. Add vegetable stock. Bake at 350°F until potatoes are fork tender and lightly browned on the sides, 30 to 35 minutes.
For the asparagus: Melt butter in a sauté pan over medium-high heat, add asparagus, salt and pepper. Sauté briefly until crisp-tender, about 2 minutes.
For the candied mushrooms: Preheat sauté pan until very hot. Add oil, heat until almost smoking. Sear mushrooms. Pour of excess oil. Sprinkle with sugar, just enough to coat the mushrooms. Toss in the hot pan until sugar caramelizes. Cool on a nonstick pan.
For the soy glaze: Combine all ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for about 20 minutes or until volume is reduced by half.
To assemble: Spread a pool of pea puree (room temperature is fine) in the middle of each serving plate. Position 2 potato pieces in the center, then top with a sea bass fillet. Alternate asparagus pieces and mushrooms around the sides of the plate, then drizzle them with soy glaze. Enjoy!