CHILEAN SEA BASS

Ingredients

• 4 - 5oz. Sea Bass
• 2 large artichokes
• 4 medium size green and yellow patty-pan squash, blanched and hollowed out
• 4 medium size baby turnips, peeled, blanched and hollowed out
• 4 plum tomatoes, seeded and puréed
• 1/2 lb. haricot verts (green beans)
• 1 carrot, peeled
• 1 bunch red chard, julienned
• 2 c. Balsamic vinegar reduced to 1/4 c.
• Fresh ground white pepper and kosher salt
• 1 pinch of basil leaves, finely julienned
• 3 oz. unsalted butter

Directions

Remove the outer leaves of the artichoke. Shape the artichoke hearts with paring knife until round and smooth. Bring 2 quarts of water with lemon juice and a pinch of salt to a boil in a large pot over high heat. Add the artichoke hearts and simmer for 20 min. until tender. Purée while still warm in a food processor with 2 oz. of butter and seasoning to taste.

Cut the carrots into small pieces. In a medium size pot, put the carrots in water. Bring to a boil then simmer 15 to 20 min. until tender. Purée hot in Cuisinart with 1 oz. of butter and seasoning to taste.

In a small sauté pan, cook the tomato purée with olive oil and seasoning slowly until cooked through, approx. 20 minutes.
In boiling water, cook the haricot vert until al dente, refresh in ice water, then tie them into bundles with blanched chives as the "string."

Wilt the red chard in a hot pan with a touch of olive oil and seasoning.

Assembly: In a large sauté pan over medium heat, sear the sea bass on both sides until golden brown with a touch of olive oil. Finish it in the oven for about 4 minutes. Fill the baby squash and turnips with the carrot, tomato and artichoke mousse. On a large dinner plate, put the vegetables on four sides of the plate with red chard in the middle, sea bass over the chard and drizzle some balsamic reduction over the fish. Enjoy!

Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith

CHILEAN SEA BASS