Chilean Sea Bass, Why Do You Taste So Good?

Continuing my "Beautiful Bistro Menu," I wanted to make something special for my man, who loves Chilean sea bass. This elusive fish, aka., Patagonia toothfish, is not only hard to come by, because of over fishing, but is also d*** expensive! However, when I saw it at my local Whole Foods Market, who reportedly buys from a sustainable fishery certified by the Marine Stewardship Council, I just had to splurge! After the initial shock of the cost, and a rude old bag cutting in front of me in line (don't you hate that), I decided to make Laura Calder's "Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree." This recipe was very easy and darn pretty to look at! Although, with the strong flavors of the roasted red pepper sauce and broccoli puree, I think halibut would be a perfect substitute, and a lot kinder to your wallet! Don't forget to check back for the dessert!

Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree

Serves 4

Ingredients:

For the red pepper sauce

2 red peppers

2 tablespoons olive oil

1 shallot, minced

3 tablespoons white wine

6 tablespoons chicken stock

Lemon juice, to taste

Salt and freshly ground black pepper, to taste

For the broccoli puree

1 head broccoli, about 14 ounces

1 leek, washed and trimmed, see Techniques

Salt and freshly ground black pepper, to taste

1 tablespoon butter, plus more to taste

Zest and juice of 1 lemon, to taste

For the sea bass

4 fillets sea bass (or halibut), about 4 ounces each

Salt and freshly ground black pepper, to taste

1 tablespoon butter

1 tablespoon olive oil

Directions:

For the red pepper sauce

Preheat over to 400 degrees. Set the red peppers on a baking sheet and roast until the flesh is soft and the skin is puckered, 35-45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the plastic wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.

Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze the pan with the white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook for 5 minutes. Cool slightly, and puree in a blender. Season with the lemon juice, salt and pepper, then transfer to a small saucepan to reheat in a few minutes.

For the broccoli puree

Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Salt the pot of boiling water, add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for the fish.

For the fish

Season the fillets with salt and pepper. Heat the butter and oil in a skillet (non-stick works well here). Fry on both sides until golden and cooked through, about 4 minutes per side. 

To serve

Add a spoonful of broccoli puree to the center of each plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!

Recipe adapted from French Taste: Elegant Everyday Eating, by Laura Calder.

One Cool Cat!

I just couldn't resist sharing this adorable cat, and her hat is awesome! If only I could get my cat to do that... in Paris... we could go to a bistro together! Do they allow cats in bistros in Paris? Maybe not, but you can always dream!

So, while I'll probably never get my cat to ride on my bike, I did put together a beautiful bistro menu:

I started off with a very unusual and surprisingly complex tasting soup, "Creme de Carottes au Cumin," or "Carrot and Cumin Soup." This recipe comes from Steak Frites and Classic French Bistro Cooking, by Pierre-Yves Chupin. Chupin writes, "Made with fresh, flavorful carrots, this easily prepared soup has a delightfully sweet flavor. Try it and see; your guests will ask for more!" Well, my kids ate it well enough, but my husband, who swears he hates cumin, did ask for more!!! Little did he know the secret ingredient! This soup, which I served with a baguette, paired very well with the entree! Don't forget to check back for the rest of the menu!

Creme de Carottes au Cumin (Carrot and Cumin Soup)

Serves 4

Ingredients:

8 medium carrots (1 lb) washed, peeled, and cut into chunks

1 cup (8 oz) full-fat creme fraiche

1 teaspoon ground cumin

Salt and fresh ground black pepper (I used white pepper)

Directions:

Place the carrots in a large pot and cover with water. Bring to a boil and simmer for 30 minutes. Remove the carrots from the pot and place them in a mixing bowl. Add the creme fraiche, the cumin, and a quarter of the cooking water (I used 1 cup of the cooking liquid). Mix well. (I used my immersion blender.) Season and serve lukewarm or cold.

Olympic Fish and Chips!

In honor of the Olympic games, I must talk about Britain's most iconic meal, Fish and Chips! The story goes that fish and chips were first sold by John Lees in 1863. He even hung a sign in the shop window proclaiming, "This is the First Fish and Chip Shop in the world." However, some say the first fish and chip shop was opened in London by Joseph Malin in 1860. In addition, with references in Charles Dickens' Oliver Twist, referring to "fried fish warehouses," and commented on in a letter written by Thomas Jefferson, dates them back even further! Either way, they are delicious and one of my favorite indulgences!

Traditionally, fish and chips are wrapped in newspaper, served with malt vinegar, lemon wedges, and mushy peas. To make mushy peas, just cook a bag of frozen peas in boiling water until very tender, about 5-10 minutes, drain them, then blend them up in a food processor with a tablespoon of butter and enough cream to make them "mushy," season with salt and pepper. If you prefer tartar sauce, check out my previously posted recipe for Homemade Tartar Sauce! It's really good!

Fish and Chips

Serves 4

Ingredients:

Vegetable oil, for frying

3 large russet potatoes, peeled and cut into fries

2 cups rice flour

1 tablespoon baking powder

3 teaspoons salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

14 ounces of beer or soda water

1 large egg, lightly beaten

2, 8-ounce cod or haddock fillets, cut in 1/2 on an angle

1/2 cup rice flour, for dredging

Malt vinegar and lemon wedges, for serving

Directions:

Heat 3 inches of oil in a deep fryer (or heavy skillet) to 325 degrees.

Put the potatoes in a fryer basket (or use a fry strainer) and lower into the oil. Fry the chips for 2 to 3 minutes, they should not be crisp or fully cooked at this point. Remove the chips to paper towels to drain.

Turn the temperature up to 350 degrees. In a large bowl, combine the flour, baking powder, salt and pepper. Combine the beer and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour, tap off any excess, and then dip them into the batter.

Carefully lower the battered fish into the hot oil. Be careful! Fry the fish for about 4-5 minutes, or until crispy and brown. Remove to paper towels to drain. Now add the par-cooked fries to the oil and cook until crispy, about 4-5 minutes. Remove to paper towels to drain. When the fish and chips are done, season with salt. Serve with lemon wedges and malt vinegar.

This recipe is adapted from Tyler Florence, and was the best out of all I tried, even better than Jamie Oliver's.