Chilean Sea Bass
Creamed Farro, Caviar Beurre Blanc, Shaved Fennel
Chef Mackenson Horebe of Four Seasons Baltimore | Baltimore, MD
Yield: 4 servings
Adapted by StarChefs | MArch 2026 | Photo: Alexander Zeren
INGREDIENTS
Creamed Farro:
15 grams olive oil
1 shallot, minced
1 cup farro, rinsed
2 cups vegetable stock
120 grams heavy cream
25 grams grated parmesan
Kosher salt
Ground black pepper
Lemon zest
Caviar Beurre Blanc:
120 grams dry white wine
30 grams Champagne vinegar
2 tablespoons minced shallots
120 grams heavy cream
225 grams diced butter
Kosher salt
Ground white pepper
20 grams caviar
Lemon juice
Chilean Sea Bass:
Four 200-gram fillets Chilean sea bass, skinless
Kosher salt
Ground white pepper
Neutral oil
28 grams butter
1 sprig thyme
1 clove garlic clove
Shaved Fennel:
Thinly shaved fennel bulb
15 grams lemon juice
15 grams olive oil
Kosher salt
Chopped fennel fronds
Thinly shaved celery
METHOD
For the Creamed Farro:
In a saucepan over medium flame, heat oil. Add shallots and sweat until soft and translucent. Add farro and toast 1 minute. Add stock and bring mixture to a simmer. Cook 30 minutes, or until farro is fork-tender and liquid is mostly absorbed. Stir in cream and bring mixture to a simmer. Cook until thickened to desired consistency. Fold in cheese. Season with salt, pepper, and lemon zest. Reduce heat and keep warm.
For the Caviar Beurre Blanc:
In a saucepan over medium heat, combine wine, vinegar, and shallots. Cook until au sec. Add heavy cream. Cook until mixture has slightly thickened. Reduce heat and whisk in butter. Season with salt and pepper. Remove from heat and fold in caviar. Season with lemon juice. Return to low heat and keep warm.
For the Chilean Sea Bass:
On a clean work surface, generously season fish with salt and pepper. Set aside. In a sauté pan over medium-high flame, heat oil. Add seasoned fish and sear until golden. Flip, then add butter, thyme, and garlic. Baste until fish is cooked through and internal temperature of the fish reaches 135°F. Remove from heat and let rest.
For the Shaved Fennel:
In a mixing bowl, combine fennel, lemon juice, and olive oil. Season with salt. Toss to coat. Add fennel fronds and celery. Set aside.
To Assemble and Serve:
Spoon Creamed Farro onto a serving plate. Top with 1 Chilean Sea Bass and desired amount Caviar Beurre Blanc. Garnish with Shaved Fennel.
