Source: MediaNews Group/Boston Herald via Getty Images / Getty
Spring Forward Light Sea Bass from Chef David Rose
Servings: 2
Ingredients
English Pea and Pancetta Sauté:
- 1/2 pound of thick slice of pancetta, medium diced
- 1/2 pound of fresh English peas (cleaned and shucked)
- 1/2 cup leeks (halved and thinly sliced)
- 2 minced garlic cloves
- 1 tablespoon vegetable oil
- 1 tablespoon cold unsalted butter
- Kosher salt and pepper
Pan Roasted Sea Bass:
- 2 sea bass filets (about 1 pound)
- 2 tablespoons vegetable oil
- 2 tablespoon cold unsalted butter
- 1 fresh thyme sprig
- Kosher salt and white pepper
Pea Purée:
- 1/2 pound of fresh English peas (cleaned and shucked)
- 3 cups chicken stock
- 2 tablespoons cold unsalted butter
- 1 tablespoon chopped Italian flat leaf parsley
- 1 tablespoon chopped cilantro
- 1 whole smashed garlic clove
- Juice of 1/2 of a lemon
- Kosher salt and pepper
Check Out The Recipe Book “EGGin’: David Rose Cooks on the Big Green Egg”
Directions Pea Purée:
1. In a medium sized pan, add 1 tablespoon vegetable oil and diced pancetta.
2. Bring pan to medium heat, sauté and cook pancetta until browned and cooked thru; about 5 to 6 mins. Careful not to burn.
3. Remove pancetta from pan and set aside, reserving oil inside pan.
4. Add leeks and garlic to pan, and sauté about 2 mins until leeks, are lightly translucent and fragrant.
5. Add peas and sauté about 3 mins until cooked.
6. Add pancetta back to pan, sauté for about 1 minute until pancetta is warmed, season to taste with salt and pepper.
Pan Roasted Sea Bass:
1. Pat sea bass filets dry with paper towel on both sides, and season both sides with salt and white pepper.
2. In a medium sized cast iron pan, add vegetable oil, and bring to medium high heat. 3.) Place sea bass in pan, and get a nice hard sear, about 3 to 4 mins.
3. Once nice hard sear is achieved, add butter and thyme, swirl pan and allow butter to melt.
4. Flip sea bass and continuously butter baste, and cook for about another 3 to 4 mins, until cooked to desired doneness.
Pea Purée:
1. In a medium sized sauce pot, bring chicken stock to a boil, add a pinch kosher salt, half pound fresh peas, and cook with smashed garlic clove for 3 mins.
2. Strain peas and garlic from pot, reserving 1/4 cup of chicken stock.
3. Place strained peas, garlic, reserved 1/4 cup chicken stock, lemon juice, parsley, cilantro, cold butter, pinch kosher salt and pepper, and blend for about 15 to 20 seconds, until it reaches a smooth consistency. Season to taste.
4. Place a sieve over a medium bowl and press the purée through with a rubber spatula to strain for smooth pea purée.
5. Reserve pea purée, until ready to serve.
Chef David Rose’s Spring Forward Light Sea Bass was originally published on getuperica.com
