Horseradish Crusted Chilean Sea Bass - Cleveland 19 News Cleveland, OH

Horseradish Crusted Chilean Sea Bass

Seafood Bass (Source: WOIO) Seafood Bass (Source: WOIO)

Ingredients (for 4 servings):

2 bulbs fennel, tops removed each cut into 8 wedges

1 lb Peewee potatoes (or similar small size potato of choice)

1 lb bulk Italian sausage (or sausage of choice)

4 oz green table grapes

8 oz white beans of choice (we use corona beans, but cannellini will suffice)

1 lb baby spinach

4 fillets of Chilean sea bass (we use an 8 oz portion but that is entirely up to you)

1 jar prepared horseradish

2 cups of coarse bread crumbs w/ chopped parsley and chives (panko works well)

salt and pepper

1 cup dry white wine

2 tbsp lemon juice

1 shallot diced small

1 clove garlic chopped small

1 lb butter, cubed

1/2 cup horseradish

3 tbsp chopped chives

salt and pepper

To Prepare Garniture:

The fennel is cooked in a two step process. First we take the cut wedges and steam them off (or you can boil) until fork tender, but not mushy. Depending on your steaming capability, size of fennel wedges, and or heat of your burner, this can take between 10-20 minutes. Once fennel is tender shock in ice water to stop the cooking process.

Take your bulk sausage, and spread out on a baking sheet (with sides to avoid grease dripping) and bake in 350 degree oven until cooked through. Allow sausage to cool and then crumble for further use. Cook dry beans according to package instructions (this will vary somewhat bean to bean), or if using a canned bean rinse and drain, and perhaps enjoy a nice cocktail because you have saved yourself some time.

To Cook Fish:

Preheat oven to 400 degrees Fahrenheit.

Season your fish fillets with salt and pepper. The restaurant brine their fish for consistency sake, so in the video they do not add any additional salt and pepper. You can choose to brine your fish at home, but given the small quantity of fish you are likely to be preparing, and that you don't need every piece to be exactly the same it seems unnecessary. If you choose to brine the fish, use a 10% salt solution (so 1 part salt to 10 parts water by weight) and brine the fish for 15 minutes. Once fillets are seasoned spread the prepared horseradish over the presentation side of the fillet. Then press the fillet into the bread crumbs giving you a nice thin crust. In a pre heated oven safe pan (non stick will be helpful if you have it) add just enough olive oil to coat the pan with a thin layer. You want the pan hot before the fish goes in, but not smoking hot. Add the fish crust side down to the pan and allow to cook on the one side until crust is GBD (golden brown delicious). Carefully flip fish over and allow to cook on other side just for about 30 seconds, and then place entire pan in pre heated oven. The fish will need to cook for 5-15 minutes depending greatly on the thickness of your fillet and the capabilities of your oven. Fish is done when you press it and you feel like you can make it “flake” if you press just a bit harder.

Preparing Sauce:

In a sauce pan combine wine, lemon juice, shallots and garlic. Bring to a simmer and allow to cook for about 5 minutes on low heat. Add horseradish and cubed butter and bring back up to a simmer. Place entire mixture in a blender and blend until you have what looks like a luscious butter sauce. Strain mixture to further refine sauce and season with salt and pepper to taste. Just before serving add chopped chives. Sauce should be piping hot when served.

Completing Dish:

In a hot (almost smoking pan) add EVOO and cook the fennel on both cut sides until, again, a nice GBD exterior is achieved. Add potatoes, grapes and cooked/crumbled sausage to the pan. Allow to cook until all have browned up nicely, and grapes have softened. Add beans and spinach and toss about until beans are heated through and spinach is wilted. Place attractively into serving dish. Place cooked fish atop the mountain of garniture you have prepared. Place last minute garnishes of choosing, the restaurant uses pea tendrils and preserved lemons for this dish at the restaurant, but whatever you feel completes the dish for you is most certainly acceptable. Place dish in front of guest and pour/spoon sauce over fish, beaming with great pride whilst you do this.


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