Pacific Sea Bass With Peas and Carrots

By | August 3rd, 2017

With English Pea Risotto, Coriander-Scented Carrot Coulis, Cilantro Oil, Pea Shoot and Crispy Carrot Salad and Thumbelina Carrots
Created by Jeremy Nation, Banquet Chef, and submitted by Jill Parravano, Catering Sales Director, Bellevue (Wash.) Club

Yield: 2 servings

For the Chimichurri Sauce:
2 portions sea bass (about 5-oz. each)
1 tbsp. baby dill, chopped
to taste salt and pepper
1 tbsp. grapeseed oil

• Season sea bass with dill, salt and pepper.
• Heat the grapeseed oil in a saucepan until hot. Sear bass until golden and finish in oven.

For the English Pea Risotto:
1 tbsp. olive oil
1 large shallot, minced
2 cloves garlic
1 cup Arborio rice
3 cups chicken broth
3/4 cup English peas
1/2 cup Parmesan cheese, shredded
1 tbsp. butter
1 tbsp. fresh cilantro, chopped
to taste salt and pepper
(for garnish, see list below)

• In a small saucepot, heat chicken broth; keep hot.
• In another saucepan, sauté the shallot and garlic in the olive oil for about 4 minutes, to soften. Add the rice and toast over high heat for 2 minutes.
• Add 1/3 of the chicken stock to the rice and cook over high heat, stirring constantly. Continue adding stock, a little at a time, while risotto is cooking, until rice is tender.
• Remove from heat; season with salt and pepper and all of the remaining risotto ingredients. Fold everything together until creamy.

For the Scented Carrot Coulis:
2 large carrots, peeled and chopped
1 tsp. whole coriander seeds
1/2 tsp. salt
1/2 tbsp. granulated sugar
1/2 tbsp. clover honey
3 cups water

• Combine all ingredients in a saucepot, bring to a simmer, and cook until carrots are soft.
• Add contents to a blender and puree. You may add more water at this point, to get desired consistency.

For the Cilantro Oil:
2 ozs. cilantro, whole leaves and stems
1/2 tsp. salt
1/4 cup grapeseed oil

• Chop the cilantro and add all the ingredients into a blender or food processor. Puree for 1 to 2 minutes until very emulsified.
• Pour oil mixture into a small saucepan and cook over medium heat until oil appears forest green.
• Set aside and cool. When cool, strain through a fine-mesh strainer.

• Pea sprouts, chipped
• Daikon sprouts
• Carrot, thinly shaved and fried
• Thumbelina carrots, peeled, halved and steamed
• English peas

Pacific Sea Bass With Peas and Carrots
• Spoon carrot coulis on the plate.
• Form the risotto into a ring mold in the center of the plate.
• Place sea bass roasted side up on top of the risotto, and drizzle the plate and fish with cilantro oil.
• In a small bowl, toss together the pea sprouts, daikon sprouts and crispy fried carrot to make a salad and garnish the top of the sea bass.
• The Thumbelina carrots can be steamed, tossed in olive oil and used to garnish the plate.

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