Roasted Chilean Sea Bass With A Compote Of Salsify, Zucchini And Breen Beans In A Port Wine-Black Truffle Vinaigrette
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Cream2 tsps
Parmesan (grated)2 tsps
Blue Cheese1.5 tsps
Chives (chopped)1 tsps
Thyme Leaves (fresh)1 tsp
Parsley (chopped)1 cup
Carrot Slices (bias cut)230 g
Port Wine1 tbsp
Shallot (diced)1 tsp
Sherry Vinegar60 g
Olive Oil1 cup
Mushroom (sliced)1 tsp
Black Truffle (diced)Directions:
1
For the compote: Stew the salsify in the cream until tender and the cream has reduced
2
Add the cheese, herbs and seasonings
3
Cook for 3 minutes, then remove from the heat and spread out on a pan to cool
4
Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute
5
Season lightly to taste
6
Remove from heat and spread out on a pan to cool
7
Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours in advance
8
For the sauce: Combine all the ingredients and reduce to a light syrup consistency, then strain through a chinois
9
For the vinaigrette: Combine all ingredients and reduce to a light syrup consistency
10
For the sea bass: Preheat oven to 400 degrees F
11
Reheat the port wine vinaigrette and set aside
12
Wrap the bass with pancetta
13
Heat a saute pan over medium high heat and saute the sea bass portions in about 2 ounces of olive oil until golden brown on both sides
14
Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes
15
Meanwhile, saute the green beans and mushrooms with the shallots, thyme and black truffles moistening the saute with a small amount of broth to finish
16
Reheat the Salsify-Zucchini Compote while doing the beans
17
Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote
18
Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate
19
Add droplets of black truffle oil to the sauce around the plate
20
Garnish with chervil sprig
21
Serve with port wine vinaigrette