Recipes

Baked Chilean Sea Bass and Coconut Herb Crust with Green Salad and S.E.A. Spice Veloute

Nothing compares to the rich, buttery flavor of Chilean sea bass. When used with the proper components like this recipe, it has a soften-in-your-mouth great that are generally located best in upscale restaurants.

Baked Chilean Sea Bass and Coconut Herb Crust with Green Salad and S.E.A. Spice Veloute
Baked Chilean Sea Bass and Coconut Herb Crust with Green Salad and S.E.A. Spice Veloute

Ingredients

Fish Stock Preparation

  • Fish Bones/Head (from seabass)400 g
  • Onions30 g
  • Garlic20 g
  • Celery20 g
  • Water700 ml

South-East Asian Spice Veloute Preparation

  • Fish Stock350 ml
  • Knorr South East Asian Spice Paste 600g40 g
  • Margarine120 g
  • Plain Flour30 g

Pea & Potato Puree Preparation

  • Margarine40 g
  • Onions20 g
  • Sweet Pea200 g
  • Water20 ml
  • Knorr Potato Flakes 2kg30 g
  • Salt5 g
  • Pepper2 g
  • Knorr Concentrated Chicken Stock 1kg10 g

Green Pea Garden Preparation

  • Margarine30 g
  • Water400 ml
  • Salt8 g
  • Sugar30 g
  • Green Sweet Pea50 g
  • Snow Peas50 g
  • Edamame60 g
  • Sugar Snap Pea80 g
  • Asparagus (large)3 pc
  • Pea Shoot30 g
  • Pea & Potato Puree300 g

Herb Crusted Chilean Sea Bass Preparation

  • Breadcrumbs70 g
  • Coriander, chopped20 g
  • Chilli, chopped2 pc
  • Pine Nuts, chopped20 g
  • Knorr South East Asian Spice Paste 600g40 g
  • Coconut Cream20 ml
  • Chilean Seabass Fillet (40g each)10 pc
  • Salt, to taste
  • Some Pepper, to taste
  • Egg White1 pc

Preparation

  1. Fish Stock Preparation
    • To prepare the veloute, place all fish stock ingredients in a pot and bring to a boil. Let it simmer till it is reduced by 1/3. Strain, return the fish stock back to the stove and add in the spice paste.
  2. South-East Asian Spice Veloute Preparation
    • Use a heavy saucepan, melt margarine over medium heat until frothy. (Careful not to brown it.)
    • Add in flour, a bit at a time, until it is fully incorporated, giving a pale yellow colour paste – the roux. Then, slowly add in hot fish stock, whisking continuously to make sure that it is free of lumps, and the texture is a smooth and creamy texture.
    • Let it simmer for an additional 25 minutes before straining the sauce through a sieve. Set aside.
  3. Pea & Potato Puree Preparation
    • Prepare the pea & potato puree by clarifying margarine to sweat the onions.
    • Add in sweet peas and saute for 1-2 minutes. Then, add in water and the concentrated chicken stock. Once it is boiling, stir in potato flakes, salt, and pepper, and remove from heat.
    • Use a food processor, blend the mixture till it becomes smooth and puree-like. Set aside.
  4. Green Pea Garden Preparation
    • Prepare the pea salad by clarifying margarine. Add in water, salt and sugar. Bring to a boil and let it simmer for 10 minutes.
    • In a separate pot, lightly blanch all the vegetables for 1 minute. Remove and transfer the vegetables to the margarine and sugar glaze. Reduce heat and poach for 2-3 minutes. Set aside.
  5. Herb Crusted Chilean Sea Bass Preparation
    • To prepare the seabass, place bread crumbs, coriander, chilli, pine nuts, spice paste and coconut cream in a bowl, and mix evenly.
    • Season fish with salt and pepper, and slow-steam at 70°C for 6 minutes. Let it rest for 4 minutes.
    • Dip the top of the fish onto egg white, and dust with prepared crumbs.
    • Place fish on a baking tray and bake for 4 minutes at 100°C. (Salamander further if needed, for more browning & crusty top.)
  6. Plating
    • Assemble according to the chef’s preference.
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