Seared Sea Chilean Bass with Artichokes-Leek-Vinegar Reduction Yukon Gold Country Mash

Total Time:
1 hr 50 min
40 min
1 hr 10 min

4 servings

  • 4 (7-ounce) pieces chilean sea bass, skin off
  • 8 baby or 4 small artichokes
  • Canola oil to cook
  • 2 tablespoons minced garlic
  • 1/2 tablespoon ginger, julienned
  • 2 leeks, white part julienned, washed well
  • Salt and black pepper to taste
  • 12 cherry tomatoes, cut in half
  • 3/4 cup balsamic vinegar
  • 3 tablespoons Chinese black vinegar
  • 2 to 3 tablespoons butter
  • Salt and black pepper to taste
  • 1/4 cup chive batons, 1/2-inch
  • 6 large yukon gold potatoes, washed, un-peeled, quartered
  • Canola oil to cook
  • 2 tablespoons minced garlic
  • 1/2 tablespoon minced thyme
  • 1 1/2 cups heavy cream
  • 3 ounces butter
  • Salt and pepper to taste
  • To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the 'hair'. Trim the stem to the heart. Quarter the artichoke with stem on. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside. To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent. Add the butter and stir in. Check for seasoning. Meanwhile pre-heat an oven to 425 degrees. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish.

  • In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 per cent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add butter, salt and pepper and check for seasoning. Keep warm.

  • PLATING Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place bass on top and garnish with chives.

  • Wine Recommendation: Marimar Torres, Chardonnay, Russian River Valley, 1997

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