SEARED SEA CHILEAN BASS WITH ARTICHOKES-LEEK-VINEGAR REDUCTION YUKON GOLD COUNTRY MASH
Steps:
- 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.
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Funneemunkee Chase
[email protected]I love the combination of flavors in this dish. The sea bass, artichokes, and leeks all go so well together.
REWx SWAPER
[email protected]I've never had sea bass before, but this recipe was amazing.
Ziaurr Rehamn
[email protected]The Yukon Gold mashed potatoes were a nice addition, but I think they could have been a bit more flavorful.
Imalive
[email protected]Overall, this was a great dish. I would definitely recommend it to others.
Desmond Arinze
[email protected]The artichoke hearts were a bit too tough for my taste.
David Konadu
[email protected]This is my new favorite fish recipe. The vinegar reduction is what really makes it.
Afzal Sagar
[email protected]I've made this dish several times and it's always a hit. It's especially good when I can get fresh sea bass.
Sajawal Haider
[email protected]The recipe was easy to understand and follow. I made it for a party and everyone loved it!
tahir masood
[email protected]Delicious! Will definitely make again.
Liliane Louis
[email protected]This was a bit too complex and labor-intensive for me, as a new cook. Next time I will try something less complicated.
Muhmmad Anwar
[email protected]I'm not a huge fan of fish, but this dish was amazing! The sea bass was so moist and flavorful, and the artichokes and leeks were a great complement.
Fitsum Worku
[email protected]This dish was an absolute delight! The sea bass was cooked perfectly, with a crispy skin and a tender, flaky interior. The artichokes and leeks added a nice touch of flavor, and the vinegar reduction was the perfect finishing touch.