Jurassic Park: Chilean Sea Bass

• porties: 4 servings
• actieve tijd: 20 minutes
• totale tijd: 40 minutes

Ingrediënten

2 tbsp olive oil

3 tbsp unsalted butter

3 shallots (minced)

4 sprigs thyme

1/2 cup chopped red bell peppers

4 tbsp white wine

1/4 cup chicken stock

2-3 tbsp cream

salt and pepper

15 oz chilean sea bass steak or 4 fillets/4oz each

all purpose flour (for dusting)

1 bunch green beans (cleaned)

2 medium carrots (peeled)

1 tbsp lemon juice

2 tbsp extra virgin olive oil

1 tbsp honey

Instructies

Shred peeled carrots with a shredder or with a knife. You can easily do this by first peeling the carrots with a peeler, stack, and then slice it thinly with your knife. Toss with lemon juice, olive oil, and honey. Season with salt and pepper. Set aside. For more acid, feel free to add 1 tbsp of dijon mustard.

In a sauce pan, add your oil, butter, thyme, and shallots on medium heat. Saute until soft and then add chopped peppers. Cook for 5 minutes and then add the white wine and cook for 1 minute. Add the chicken stock. Cook for another 3-5 minutes on medium high heat and add cream to finish. Season with salt and pepper. Take out the stalk of the thyme out and set aside.

Bring a pot of water to a boil. Blanch your green beans for a 3-4 minutes until tender. Shock in ice bath to stop the cooking. Drain and season. Set aside.

Heat a large pan over medium high heat. Add enough oil to cover the bottom of the pan. Season the sea bass with salt and pepper. Lightly dust with all purpose flour. Once the pan is hot, carefully lay it down in the hot pan. Depending on the thickness of your fish, the time will vary. Turn the fish after cooking it for approximately 3-4 minutes on each side. The fish should be golden and firm to the touch. Let it rest before slicing it.

Arrange the sauce on the bottom of the plate with the fish and beans beautifully layered on top. Finish with the carrot salad. A great substitute would be some fried sweet potatoes.