Monday, December 3, 2012

[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.