SEA BASS WITH ROASTED CAULIFLOWER PUREE
Provided by Monterey Salka
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. In a small saucepan, reduce the heavy cream by half over low heat. Remove from the heat and set aside.
- In a medium saute pan, cook the cauliflower, garlic and onion in 3 tablespoons oil over medium heat, stirring occasionally, until golden brown. If the cauliflower starts to brown, deglaze the pan with a splash of white wine or water. Remove from the heat and let cool, 5 minutes.
- Blend together the cream, cauliflower mixture, mascarpone, sherry vinegar and salt and white pepper to taste in a blender.
- Heat a cast-iron skillet with the remaining 3 tablespoons oil over high heat until very hot. Sear the sea bass, skin-side down, for 3 minutes. Transfer to the oven and bake until opaque, 5 to 7 minutes.
- Meanwhile, fill a large Dutch oven about halfway with oil and bring to 375 degrees F. Fry the leek tops until dark and crispy.
- Divide the cauliflower puree among 4 plates, then top each with a piece of sea bass. Garnish with the fried leek tops, lemon peel, radish slices, chives and parsley and serve immediately.
ROAST FILLET OF SEA BASS WITH PARSNIP PURéE & CARAMELISED GARLIC
Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr
Provided by Michel Roux Jr
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 15
Steps:
- For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.
- For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don't stick. Can be made in the morning and reheated.
- For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.
- Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.
- To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.
- Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.
PAN-SEARED SEA BASS WITH A SPANISH SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
- Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
- Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.
SEA BASS WITH PARSLEY PURéE
"I was in Boston on a business trip when I discovered the city's North End and its many old Italian restaurants," writes Jennifer Fassman of Westport, Connecticut. "After wandering around the small, quaint streets, I was surprised to find a bright, modern restaurant - Marcuccio's. I took the waiter's advice and ordered the sea bass with parsley sauce. It was incredible." At the restaurant, this entrée is served with sautéed broccoli rabe (also known as rapini). It would be great with spinach, too.
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Fill medium bowl with ice water. Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds. Drain, reserving 1/2 cup cooking liquid. Transfer parsley to ice water. Drain well. Coarsely chop parsley. Combine parsley, reserved 1/2 cup cooking liquid, 2 tablespoons olive oil, marjoram, 1/2 teaspoon lemon peel, and pinch of nutmeg in blender; puree until smooth. Season with salt and pepper. (Parsley puree can be prepared 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Cover to keep warm.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle sea bass with salt and pepper. Add to skillet and sauté until golden on bottom, about 5 minutes. Sprinkle 1/4 teaspoon sugar and pinch of nutmeg over top of each fish fillet. Turn fish over and cook until golden on second side and opaque in center, about 4 minutes longer.
- Transfer 1 sea bass fillet to each of 4 plates. Drizzle 1 teaspoon pan drippings over each. Spoon warm parsley puree around each fillet. Drizzle 1/2 teaspoon lemon juice around each fillet. Garnish with additional lemon peel, if desired.
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SEA BASS FILLETS WITH PARSLEY SAUCE RECIPE - FOOD & WINE
2013-12-07 Directions. Step 1. In a large bowl, mix 1 1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon …
From foodandwine.com
4/5 (73)Total Time 40 minsServings 4
From foodandwine.com
4/5 (73)Total Time 40 minsServings 4
- In a large bowl, mix 1 1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
- In a small saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat until translucent, about 1 minute. Add the chicken stock and lemon juice and boil over high heat until reduced to 1 cup, about 15 minutes.
- Whisk the crème fraîche into the sauce along with the remaining 1/2 cup of parsley and 1/4 cup of bread crumbs. Scrape the sauce into a blender and puree. Strain the sauce back into the saucepan and rewarm gently.
- In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. Transfer the fish to plates, spoon the sauce alongside and serve.
ROAST SEA BASS WITH CHICKPEA PUREE AND PARSLEY SAUCE …
2014-04-08 Cover and refrigerate for 30 minutes. Meanwhile, in a blender, combine the parsley with 1 tablespoon of the lemon juice and 1 tablespoon of …
From foodandwine.com
5/5 Total Time 1 hrServings 4
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5/5 Total Time 1 hrServings 4
- Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. In a medium baking dish, mix 1/4 cup of the olive oil with 1/2 teaspoon of the lemon zest and the paprika. Season the fish with salt and pepper. Add the fish to the marinade and turn to coat, then nestle the bay leaves and rosemary sprigs between the fillets. Cover and refrigerate for 30 minutes.
- Meanwhile, in a blender, combine the parsley with 1 tablespoon of the lemon juice and 1 tablespoon of water and puree until nearly smooth. With the machine on, gradually add 1/2 cup of the oil until incorporated. Season the parsley sauce with salt and pepper.
- In a food processor, combine the chickpeas with the garlic, minced rosemary, 1 cup of water and the remaining 1/4 cup of oil, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice; puree until smooth. Scrape the puree into a medium saucepan and season with salt and pepper. Stir over moderately low heat until hot, about 5 minutes; keep warm over very low heat.
- Remove the fish from the marinade. Gently roll up the fillets and set them seam side down on the prepared baking sheet. Roast for about 12 minutes, until just cooked through. Spoon the chickpea puree onto plates and top with the fish. Drizzle on the parsley sauce and serve.
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2001-11-01 Fill medium bowl with ice water. Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds. Drain, reserving 1/2 cup cooking liquid.
From bonappetit.com
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Servings 4
- Fill medium bowl with ice water. Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds. Drain, reserving 1/2 cup cooking liquid. Transfer parsley to ice water. Drain well. Coarsely chop parsley. Combine parsley, reserved 1/2 cup cooking liquid, 2 tablespoons olive oil, marjoram, 1/2 teaspoon lemon peel, and pinch of nutmeg in blender; puree until smooth. Season with salt and pepper. DO AHEAD Parsley puree can be prepared 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through before serving. Cover to keep warm.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle sea bass with salt and pepper. Add to skillet and sauté until golden on bottom, about 5 minutes. Sprinkle 1/4 teaspoon sugar and pinch of nutmeg over top of each fish fillet. Turn fish over and cook until golden on second side and opaque in center, about 4 minutes longer.
- Transfer 1 sea bass fillet to each of 4 plates. Drizzle 1 teaspoon pan drippings over each. Spoon warm parsley puree around each fillet. Drizzle 1/2 teaspoon lemon juice around each fillet. Garnish with additional lemon peel, if desired.
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