Sea Bass Grenobloise Recipe
Recipe information
Make Sea Bass Grenobloise in just 2h . pan seared Chilean sea bass / sauce grenobloise / pomme pavé / seasonal vegetable
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Ingredients
Sea Bass
Pomme Pavé (square potato)
Seasonal Vegetable
Sauce Grenobloise
Finishing & Garnish
Pomme Pavé (make first — can be reheated)
1. Preheat and prepare
Preheat oven to 375°F (190°C). Lightly butter a square or rectangular baking dish (about 8x8 inches) or line with parchment.
2. Slice potatoes
Peel and slice Yukon Gold potatoes into uniform 1/2-inch (1.2 cm) thick rounds. Rinse briefly and pat dry to remove excess starch.
3. Arrange and season
Layer potato slices tightly in the prepared dish, standing or slightly overlapping to form a compact block (pavé). Tuck smashed garlic and thyme sprigs between layers.
4. Add cream and bake
Warm the cream and milk together until just warm; pour over potatoes so liquid comes about 1/4" up the sides. Drizzle melted butter over the top and season with 1 tsp kosher salt and 1/2 tsp pepper. Cover tightly with foil and bake 35 minutes.
5. Finish browning
Remove foil and continue baking 20–25 minutes more until potatoes are tender and top is golden. For a crisp top, place under broiler 2–3 minutes, watching carefully.
6. Rest and cut
Let rest 10 minutes. Lift the block onto a cutting board, trim edges and cut into 4 even pavés (square portions). Keep warm in low oven (200°F/95°C) or loosely tented with foil until plating.
Sauce Grenobloise
7. Sweat shallot
In a small saucepan over medium heat, add 1 tbsp of butter and the minced shallot. Sweat until translucent (about 1–2 minutes) but do not brown.
8. Deglaze
Add the white wine and white wine vinegar, increase heat to medium-high and reduce by about half (2–3 minutes).
9. Finish sauce
Lower heat to gentle simmer. Whisk in cold butter, a few cubes at a time, allowing each addition to emulsify into the sauce (mounting beurre), until sauce is glossy and slightly thickened. Add lemon juice, capers, chopped cornichons (if using), chopped parsley, and season with 1/4 tsp salt and 1/4 tsp pepper. Keep warm (off heat) but do not boil.
Seasonal Vegetable
10. Blanch or roast asparagus
If blanching: bring a pot of salted water to a boil, add asparagus and cook 1–2 minutes until bright green and just tender, then plunge into an ice bath to stop cooking. If roasting: toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper and roast at 425°F (220°C) for 8–10 minutes until tender-crisp.
Sea Bass (cook last so it is hot and crisp)
12. Season and dust
Pat sea bass fillets very dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper total (divide evenly). Lightly dust both sides with all-purpose flour and shake off excess.
13. Pan-sear
Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add clarified butter or oil. When shimmering, add fillets and sear without moving 3–4 minutes until a golden crust forms. Flip and continue cooking 2–4 minutes more depending on thickness, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Spoon some hot sauce grenobloise over the fish in the last 30 seconds to glaze, if desired.
14. Rest
Transfer fish to a warm plate and let rest 2 minutes. The residual heat will finish cooking.
Plating & Finish
15. Plate components
Place one pomme pavé in the center of each plate. Arrange the seasonal vegetables beside the pavé. Set the seared sea bass on top or slightly overlapping the pavé.
16. Sauce and garnish
Spoon sauce grenobloise around and partially over the fish and potatoes (about 2–3 tablespoons per plate). Scatter capers and chopped parsley over the top. Garnish with microgreens and a lemon wedge.
17. Serve
Serve immediately while hot.
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