Marinated Chilean Seabass with Acacia Honey
By Chef Laurent Tourondel, Cello Restaurant, New York

Recipe For Six

Parsnip Puree Marinade Ingredients:
2 cups Acacia Honey
1 1/4 lb. Parsnips (peeled, cut into large dice)
1 cup Soy Sauce (Kikoman Lite)
1 Garlic Clove (peeled)
? cup White Wine Vinegar
1 Thyme Sprig
3/4 cup Grapeseed Oil
3 cups Milk
10 tbls. Mutter
3 cups Water
6 - (7 oz. /ea) Chilean Sea Bass Filets
1 1/2 cups Heavy Cream
Salt & Pepper

Marinated Portobellos Sauteed Spinach:
2 Portobellos Mushrooms (stems removed)
1/2 lb. Spinach
3 tbls. Olive Oil
1 Garlic Clove (chopped)
grated nutmeg (to taste) a
2 Thyme Sprig
1 tbls. Butter
Salt & Pepper

To Prepare the Marinade:
Combine acacia honey, grape seed oil, Kikoman Lite soy sauce, and white wine vinegar. Cover the fish filets with the marinade for 24 hours. Caramelize the fish in the salamander; finish cooking in the oven (to prevent burning) to medium. Reserve some of the marinade to use for sauce (heat before serving).

To make the Parsnips Puree:
1. Place the parsnips, garlic, thyme, milk, and water in a large saucepan, bring to a boil. Simmer until the parsnips are very soft. Drain the parsnips well, remove the garlic and thyme.

2. Meanwhile cook the butter in a saucepan over medium heat until light brown. Place the parsnips, cream, and brown butter in a food processor, and blend until smooth and creamy. Season to taste with salt and pepper.

To Prepare the Marinated Portobellos:
Combine all of the ingredients. Marinate for 1 hour. Grill until tender. Slice into thin strips. Reserve.

To Prepare the Spinach:
In a hot saute pan add the butter. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper to taste. Reserve.

To Assemble the Plate:
In the center of each of six large bowls divide the spinach and the portobellos. Place a portion of fish on top, and pour 2 tbls. of sauce over the top of each fish. Serve with the parsnips puree on the side

Chef's Note:
If Alaskan black cod is available, it makes an excellent substitute for the Chilean Sea Bass. Black cod is a highly seasonal fish and difficult to obtain but worth the effort.

Other Great Chef Recipes:
Breaded Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion

Carameline of Lavender Honey with Lime Juice

Cavaillon Melon Soup Chamomile Sorbet

Coconut Lemongrass Tapioca Soup Pineapple Beignets

Crispy Wafer “Millie-Feuilles" Creme Diplomate

Hamachi Carpacco with Yuzu Gelee and Sake Reduction

Marinated Chilean Seabass with Acacia Honey

Potato Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino

Rhubarb Soup with Lime Fromage Blanc Sorbet

Seared John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto

“Surf & Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels

Other Related Links:
A Weekend at the Robert Mondavi Vineyards

Events |  Food & Beverage International |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Forager |  Who's News |  Directories |  Newsletter |  About Us |  Media Kit

©2007 Food&Beverage International
All rights reserved. | Contact Us |