Potato Crusted Chilean Bass Recipes

POTATO CRUSTED CHILEAN BASS

Steps:

• Purée peppers in a food processor.
• Add lemon juice, garlic and basil.
• Process until smooth.
• With processor running, add olive oil until sauce is smooth and creamy.
• Season to taste with salt and pepper and set aside.
• Using a sharp knife, cut potatoes, skin on, into paper-thin slices.
• Season fish with some of the olive oil, salt and pepper.
• Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales.
• Heat one teaspoon olive oil in a nonstick sauté pan.
• Place fish, potato side down, in pan and cook 5 minutes.
• Turn fish over and continue to cook other side about 3 minutes, or until done.
• Serve accompanied by simple grilled vegetables such as eggplant or zucchini and drizzled with roasted red pepper sauce.

SAUTEED CHILEAN SEA BASS SERVED WITH CELERY ROOT MASHED POTATOES AND LEFFE BLOND BEURRE BLANC

Steps:

• Mashed Vegetables: 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg
• Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter
• Sea Bass and Beer Sauce: 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging
• 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish
• Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water. Bring to a boil and cook until an inserted knife meets with no resistance. Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg. Keep warm until ready to serve.
• Spinach: Saute spinach in butter with salt and pepper and nutmeg. Keep warm until ready to serve.
• Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F.
• In an ovenproof saute pan, heat the clarified butter and olive oil until smoking. Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy.
• Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again. Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary.
• Plate the mashed potatoes, sea bass, and spinach. Sprinkle the North Sea Grey shrimp over the dish along with tomato, chives, and rosemary.

SAUTEED CHILEAN SEA BASS SERVED WITH CELERY ROOT MASHED POTATOES AND LEFFE BLOND BEURRE BLANC

Steps:

• Mashed Vegetables: 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg
• Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter
• Sea Bass and Beer Sauce: 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging
• 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish
• Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water. Bring to a boil and cook until an inserted knife meets with no resistance. Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg. Keep warm until ready to serve.
• Spinach: Saute spinach in butter with salt and pepper and nutmeg. Keep warm until ready to serve.
• Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F.
• In an ovenproof saute pan, heat the clarified butter and olive oil until smoking. Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy.
• Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again. Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary.
• Plate the mashed potatoes, sea bass, and spinach. Sprinkle the North Sea Grey shrimp over the dish along with tomato, chives, and rosemary.

PAUPIETTE OF SEA BASS

Steps:

• In a medium saucepan, combine the wine, shallots and thyme and simmer, uncovered, until the wine is almost evaporated, about 45 minutes. Whisk in the heavy cream and set aside.
• Using a mandoline, cut the potatoes lengthwise into paper-thin slices. Place the slices in a large bowl, toss with 2 tablespoons of the clarified butter and season lightly with salt. Season the fish fillets with salt and shape them, tucking in thin portions as necessary, to form compact rectangles.
• On a square of baking parchment or wax paper, overlap the narrow ends of 2 potato slices by 1 inch. Lay 2 more slices down in the same manner, overlapping the sides of the first 2 by 1/2 inch. Repeat until you have 4 rows of slices. Place each fillet lengthwise across a row of potatoes. Wrap the potato slices around the fillets, using the parchment paper to help lift the slices. Refrigerate.
• In a small saute pan, heat 1 tablespoon of the clarified butter over medium heat. Add the leeks and cook, stirring occasionally, until they are cooked through, 8 to 10 minutes. Season the leeks with salt and pepper and set aside to keep warm.
• Over a low flame, bring the reduced wine and cream to a simmer and whisk in the butter chunks, 1 at a time. Remove from the flame, season with salt, pepper and the sugar and strain the sauce through a fine-mesh sieve. Return the sauce to the pan and set aside to keep warm.
• Preheat the oven to 400 degrees. Place a large nonstick skillet on top of the stove over high heat. Add the remaining tablespoon of clarified butter and the wrapped fish fillets, seam sides down. Saute, turning once, until the potatoes are crisp and golden brown, about 8 minutes. Check the fish for doneness, and transfer the skillet to the oven if the fish needs to cook longer. Serve the fish on a bed of leeks with the sauce spooned around. Garnish with chives.

POTATO CRUSTED CHILEAN SEA BASS #5FIX

Steps:

• Put the Simply Potatoes Diced Potatoes with Onion in a kitchen towel and squeeze to remove any excess water and then chop roughly with knife or even pulse in a food process.
• Meanwhile, rinse and pat fish dry and season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat.
• Flatten out Simply Potatoes Diced Potatoes with Onions into 8 thin "pancakes" that are the size of your fish and place them in the pan. Immediately press the fish into the Simply Potatoes Diced Potatoes with Onion pancakes.Then top with another potato pancake.
• Cook until potatoes are golden brown, about 10 minutes per side. You want your fish to flake with a fork.
• Squeeze a lemon over your fish, the potato will drink it up.
• Serve with a red pepper basil aioli and roasted asparagus.
• Enjoy!

GOLDEN SEA BASS

Steps:

• In a shallow bowl, combine the potato flakes, dressing mix and pepper. In another bowl, beat the egg. Dip fillets into egg, then coat with potato flake mixture. , Place in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter; sprinkle with paprika. , Bake, uncovered, at 450° for 10-14 minutes or until fish flakes easily with a fork.