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Crispy Black Sea Bass with Pea Shoots, Chanterelles and Peeky Toe
Crab
Yield: 4 servings
1½ pounds black sea bass filets, cut into 4 pieces, 6 ounces each,
rinsed and pat dry
2 teaspoons Wondra flour
2 Tablespoons olive oil blended with grapeseed or other vegetable
oil
5-6 whole Jerusalem artichokes, peeled, sliced paper thin and blanched
½ pound chanterelle mushrooms, cleaned and quartered
½ pound pea shoots, cleaned
4 Tablespoons shallots, chopped
1 Tablespoon sweet butter
4 ounces lump crabmeat, picked over to remove any shell fragments
Approximately 1 Tablespoon Buerre Montée, see recipe
Freshly squeezed lemon juice, to taste
4 ounces beef stock, reduced or beef juices
4 Tablespoons fresh thyme and parsley, chopped
Fresh tarragon leaf, chopped
Sea salt and freshly ground pepper to taste
Gather together all ingredients and prepare mis-en-place. Have Beurre
Montée, brown stock and/or beef juices ready.
Season dry fish filets with salt and pepper. Dust very lightly on
both sides with Wondra flour. Heat a sauté pan to very hot,
coat with oil and place fish in pan, skin side down. Press with spatula
to push out air pockets. Fish should not stick. Cook 75% of the way
on skin side, turn to finish. Remove from pan and keep warm.
In a separate hot sauté pan, add Jerusalem artichokes and chanterelles,
shallots and thyme. Cook down mushrooms, add pea shoots and sauté
until wilted. Season with salt and pepper. Finish with a touch of
butter.
Heat crabmeat on a low flame in 2-3 tablespoons of Beurre Montée,
season with salt, pepper and tarragon.
For sauce per portion, add about 1 teaspoon whole butter per serving
to the (empty) fish sauté pan and cook until nutty brown in
color. Add lemon juice, 2 tablespoons beef juice, thyme, parsley,
salt and pepper.
For each serving, place artichoke mixture in center of plate, crabmeat,
drained of all but 1 teaspoon of Beurre Montée, to the side
of vegetables. Place fish across tops of both items. Drizzle 1 tablespoon
sauce on fish and 1 tablespoon underneath.
Beurre Montée
Yield: 16 servings
2 ounces spring water
6 ounces cold sweet butter, diced (more to desired consistency)
Shallot, finely minced (optional)
Fill a medium saucepan with ¼-inch of water, combine with shallots
(if using). Heat to a simmer.
Using a whisk, carefully work the diced, cold butter a little at a
time, into an emulsified state by heating and constant whisking, keeping
the mixture at a temperature just on edge of a simmer. It should appear
to tremble. When the emulsion commences and at each addition, it is
helpful to "tighten" the consistency by briefly pulsing
with a hand-held blender, taking care not to over-agitate (as with
Beurre Blanc preparation.) Work quickly and steadily, as mixture becomes
more stable and more opaque, indicating that the fat globules are
splitting and dispersing. It may be necessary to alternately remove
and replace the pot to the heat source when the mixture takes on a
shiny appearance.
Continue adding butter and whipping until sauce is light in color,
thickened to the desired consistency and frothy with tiny emulsified
fat globules dispersed evenly throughout the sauce. |
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