Poached Chilean Sea Bass

Posted by Todd Hewitt on

 Love

Do you remember the first dinner date with the love of your life?

Most times it was scary and exciting at the same time. All you thought about was how to impress them. You fretted over how to make the perfect meal. Agonizing over what to make, you searched every possible medium. Finally, in your panic, you called mom.

Mom knows everything!

She can help!

And, what did mom say?

She said something profound. Something so very, very simple, that, you were immediately calmed down.

What was this amazing and sage advice from my mother? She said, "Honey, you could make peanut butter and jelly sandwiches, and it would still be perfect, as long as you remember to just be yourself, and not bo something, or someone you are not. That is the true way to show that someone special, just how special they are to you."

Now, all these years later, it is still true. It doesn't matter if your special meal is a sandwich on paper plates or the 5-star french dinner. As long as it comes from you and you alone.

You may ask, "What was that first dinner that I made for the one true love of my life?"

Well, it was baked fish with asparagus, baked potatoes and a bottle of what I thought at the time would be the best wine every, a Pouilly-Fuissé that was way too expensive for my measly salary at the time, and not very good.

Over the last 20 years since that first awkward and exciting meal, I have become a much better chef and have refined that simple meal into one of our favorites. This recipe is truly amazing. The flavors blend so well that it is a meal that can be enjoyed not only when you are partaking of it, but the memory of it will stay with you for a lifetime.

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Poached Chilean Sea Bass
  Poached Chilean Sea Bass

 

 

2 ¼ Lb Chilean Sea Bass Filets 
1 Shallot Sliced Thin
1 Clove Garlic Sliced Thin
4 Mushrooms Sliced Thin
2 Tablespoons Olive Oil Spilt
½ cup white wine
1 cup water
1 cup Chicken or Vegetable stock
1 ½ Tablespoon butter
¼ teaspoon Spanish Paprika
Salt and Pepper to taste

 

Poaching Liquid Base

Slowly sweat shallot, garlic, and mushrooms 10 -15 minutes.

Add Wine and reduce by half.

Add 1 TB of the butter stir to dissolve.

Add water and reduce by half.

Add stock bring to boil reduce heat and simmer for 5 minutes.

Position filets in the center of a glass baking dish big enough so that you will have approximately 4 inches of space around each of your filets.

Strain your Poaching Base into the baking dish. Spoon the Mushrooms and shallots over the filets top with the remainder of the butter spilt between your filets.

Sprinkle the filets with the Paprika.

Cover the dish with foil paper.  Bake at 200 for 35 minutes, then 10 minutes at 250.


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