Seared Filet Of Chilean Seabass Recipe
Over organic pumpkin quenelles, green asparagus, and broken granada pearls.
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Ingredients
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Seabass
Pumpkin Quenelles
Asparagus
Granada Pearls
Method
Prepare the Quenelles
- 1
Make the Pumpkin Mixture
In a bowl, combine pumpkin puree, ricotta cheese, egg yolk, all-purpose flour, salt, and nutmeg. Mix until well combined.
- 2
Form Quenelles
Using two spoons, form the pumpkin mixture into oval shapes (quenelles) and place them on a lined baking sheet.
- 3
Cook Quenelles
Bring a pot of salted water to a boil. Gently drop the quenelles into the boiling water and cook for about 5-7 minutes or until they float to the surface. Remove and let drain.
Cook the Asparagus
- 4
Prepare the Seabass
- 5
Season the Fish
Pat the seabass fillets dry and season both sides with salt and black pepper.
- 6
Plate the Dish
- 7
Assemble the Dish
On each plate, place a quenelle of pumpkin, a portion of sautéed asparagus, and top with the seared seabass. Garnish with pomegranate seeds (granada pearls) for a burst of flavor.