[Restaurant Recipe] Roasted Sea Bass - Public Kitchen & Bar

SEA BASS

Serves 4

4 6oz filets of sea bass, skin on

2 leeks, bottom white part only

2 cups Sweet Potato Puree

4T Bacon Fat

4T béarnaise

Leeks

4 leeks

2 cups white wine

2 cups water

2T butter

2T salt

2T sugar

2 Bay Leaves

Combine liquids and poach leeks for 40 minutes

Sweet Potato Puree

2# sweet potato

1 cup milk

¼ cup butter

Cook potatoes, peel, puree with a ricer

Melt butter in the milk and combine

Béarnaise

1T lemon juice

½t Tabasco

4 yolks

2 cups clarified butter

2T chopped tarragon

1T chopped shallots

Salt and pepper

Combine lemon juice, Tabasco, yolks, and set on a double boiler

Slowly ad clarified butter and whisk slowly to emulsify

Add chopped tarragon and shallots

Season with salt and pepper

TO FINISH

Sear fish skin side down, place in oven and cook for 4 minutes

Remove from oven

Place the warm puree on a plate and top with fish

Char the leek on open fire and place in a pat, add bacon fat and glaze.

Place on plate next to fish and drizzle with béarnaise.

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