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
