Fillet of Chilean Sea Bass in Orange cream
Recipe by Humphrey Navarro
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| Chilean Sea Bass in Orange |
Ingredients: serve 5
Sea bass
1 kilo Chilean sea bass salt and pepper, to taste
1 tablespoon + 1 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoon cold butter
Vegetables
1 tablespoon olive oil
2 tablespoon minced shallots
2 teaspoons minced garlic
1 cup orange juice
¼ cup + 1 tablespoon white wine
¼ cup + 1 tablespoon fish stock
2/3 cup cream
1/3 cup butter salt and pepper, to taste
1 ¼ cups peeled potato cubes
¾ cup + 1 tablespoon tomatoes
1 ¼ cups green asparagus, peeled and blanched
1 ¼ cups white asparagus, peeled and blanched
Relish
1 bunch lamb lettuce, sliced into strips
1 teaspoon sliced sun dried tomatoes
1 onion, sliced into rounds
1 fennel, sliced lengthwise
1 lemon, juiced
2 tablespoons olive oil salt and pepper, to taste
Procedures:
Season sea bass with salt, pepper and lemon juice
In a medium hot pan, heat olive oil and sear the sea bass on both sides until golden brown, about 7 minutes. Glaze with cold butter then set aside.
For the vegetables
In a large pan, heat olive oil and sauté shallots. Stir in garlic and orange juice. Simmer until reduced in half. Pour in white wine and stock. Simmer 2 minutes. Add cream and butter. Season with salt and pepper. Add the potatoes, tomatoes and the green and white asparagus and cook until soft.
For the relish
Toss lettuce, sun dried tomatoes onion and fennel in a bowl
Season with lemon juice, olive oil salt and pepper
To assemble
Place the vegetables on the middle of the plate then place sea bass on top and the relish on the sea bass