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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 – - Recipe

Nothing compares to the rich, buttery flavour of Chilean sea bass. When used with the right ingredients like this recipe, it has a melt-in-your-mouth quality that’s normally found only in upscale restaurants.

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Ingredients

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Fish Stock Preparation

  • Fish Bones/Head (from seabass) 400.0 g
  • Onions 30.0 g
  • Garlic 20.0 g
  • Celery 20.0 g
  • Water 700.0 ml

South-East Asian Spice Veloute Preparation

  • Fish Stock 350.0 ml
  • Knorr South East Asian Spice Paste 600g 40.0 g
  • Margarine 120.0 g
  • Plain Flour 30.0 g

Pea & Potato Puree Preparation

  • Margarine 40.0 g
  • Onions 20.0 g
  • Sweet Pea 200.0 g
  • Water 20.0 ml
  • Knorr Potato Flakes 2kg 30.0 g
  • Salt 5.0 g
  • Pepper 2.0 g
  • Knorr Concentrated Chicken Stock 1kg 10.0 g

Green Pea Garden Preparation

  • Margarine 30.0 g
  • Water 400.0 ml
  • Salt 8.0 g
  • Sugar 30.0 g
  • Green Sweet Pea 50.0 g
  • Snow Peas 50.0 g
  • Edamame 60.0 g
  • Sugar Snap Pea 80.0 g
  • Asparagus (large) 3.0 pc
  • Pea Shoot 30.0 g
  • Pea & Potato Puree 300.0 g

Herb Crusted Chilean Sea Bass Preparation

  • Breadcrumbs 70.0 g
  • Coriander, chopped 20.0 g
  • Chilli, chopped 2.0 pc
  • Pine Nuts, chopped 20.0 g
  • Coconut Cream 20.0 ml
  • Chilean Seabass Fillet (40g each) 10.0 pc
  • Salt, to taste
  • Some Pepper, to taste
  • Egg White 1.0 pc

Nothing compares to the rich, buttery flavour of Chilean sea bass. When used with the right ingredients like this recipe, it has a melt-in-your-mouth quality that’s normally found only in upscale restaurants.

...

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 sauce pan, 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 continously to make sure that it is free of lumps, and the texture is 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 chef’s preference.
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