black sea bass puree
1/2 cup fresh peas
1/2 cup frozen peas
1 jalapeno seeded and cleaned of vein
2 T wild spinach
1/4 cup chicken stock
10 sugar snap peas
2 japanese turnips
2 T. black truffle butter
the asparagus bottoms. Cut two inches off
the asparagus to use for the sauce. Add the
asparagus, frozen and fresh peas to boiling
water and cook for 2 minutes, then add the
chervil and wild spinach. Cook all for 1 more
minute then refresh in cold water. Roast over
an open flame the jalapeno till just slightly
charred. Add the peas, asparagus bottoms,
chervil, wild spinach and jalapeno pepper
with the 1/4 cup of chicken stock to a blender
and blend on high. Then pass through a sieve.
This can be done early and kept in the refrigerator
till ready to serve.
boil the sugar snaps, asparagus tops and turnips.
the black sea bass and salt both sides.
the pea-jalepeno sauce with 2 T black truffle
butter in a double boiler. Cut the turnip
to desired size and heat all the plating vegetables
in a T of olive oil.
dry the skin side with a paper towel. The
first salt addition with remove some of the
moisture. With a paper towel dry the the skin
side. Sear the fish skin side down on a high
in a heated pan with a small amount of oil
I also use duck fat which gives a nice sear
and adds flavor to bass. Cook for 2-3 minutes
or till the sides start to turn white. Turn
the fish over and continue to cook for 30
seconds then turn the flame off. If the fillet
is thick instead of finishing in the pan put
the fish into a preheated oven 450F for 3
Score your fish fillet?
Prevents the fish from curling when
it hits the pan.
Allow a nice sear, and allows the
flesh side to cook quicker.
Allows better seasoning of the skin
side of fish.
Provides a nice visual contrast
for the diner.
Makes it easier the eat if the skin
is crispy since the fish breaks