Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc
- Mashed Vegetables:
- 1/4 pound potato, cut into large dice
- 1/4 pound celery root, cut into large dice
- 2 tablespoons cream
- 1 teaspoon butter
- Grating nutmeg
- 1/2 bunch spinach, washed thoroughly and dried
- Grating nutmeg
- 2 ounces butter
- Sea Bass and Beer Sauce:
- 1 ounce clarified butter, for sauteing
- 1 ounce olive oil, for sauteing
- 1 (8 ounce) Sea Bass fillet
- Salt and freshly ground black pepper
- Flour, for dredging
- 1 ounce blond beer
- 1 shallot, sliced
- 1 sprig rosemary
- 1 sprig thyme
- 1 teaspoon red wine vinegar
- Dash cream
- 2 tablespoons butter, cut into small pieces
- North Sea Grey shrimp, poached and diced
- 1 tomato, diced
- Chives, for garnish
- Rosemary, for garnish
Mashed Vegetables: 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg
Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter
1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish
Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water. Bring to a boil and cook until an inserted knife meets with no resistance. Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg. Keep warm until ready to serve.
Spinach: Saute spinach in butter with salt and pepper and nutmeg. Keep warm until ready to serve.
Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F.
In an ovenproof saute pan, heat the clarified butter and olive oil until smoking. Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy.
Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again. Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary.