Chilean Sea Bass Gfm Recipe
Broccolini, Pearl Onion, Potato Purée, Truffle Vinaigrette
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Ingredients
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Fish & Seasoning
Potato Purée
Vegetables
Truffle Vinaigrette
Finishing & Garnish
Method
Potato Purée
- 1
- 2
- 3
Finish purée
Warm the heavy cream and milk together (microwave or small saucepan) until hot but not boiling. Stir the warm cream mixture and softened butter into the potatoes until smooth and silky. Season with 1 tsp salt and 1/4 tsp white or black pepper. Keep warm, loosely covered, while you prepare other components.
Vegetables
- 4
- 5
Sauté broccolini and pearl onions
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add pearl onions and cook until they begin to brown, about 4–5 minutes, turning so they color evenly. Add broccolini, season with 1/2 tsp salt and 1/4 tsp pepper, and sauté until bright green and just tender, about 4–6 minutes depending on stem thickness. If broccolini needs more time, add 2–3 tablespoons of water, cover briefly for 1–2 minutes, then uncover and finish sautéing. Keep warm.
Truffle Vinaigrette
- 6
Whisk vinaigrette
In a small bowl or jar, combine 1 tablespoon minced shallot, 1 tablespoon white wine vinegar, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey (if using). Whisk to combine. Slowly stream in 1/4 cup extra-virgin olive oil while whisking to emulsify. Stir in 1/2 teaspoon truffle oil, and season with 1/4 teaspoon salt and a pinch (1/8 tsp) freshly ground black pepper. Taste and adjust acidity or truffle oil. Keep at room temperature.
Fish & Finishing
- 7
Preheat and season fish
Pat the Chilean sea bass fillets dry with paper towels. Season both sides evenly with the remaining 1 1/2 tsp kosher salt and 3/4 tsp freshly ground black pepper (distribute from the listed amounts). Let sit at room temperature for 8–10 minutes.
- 8
Sear sea bass
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the butter foams and the pan is very hot, carefully add the fillets. Sear without moving for 3–4 minutes until a deep golden crust forms on the bottom. Flip gently and sear the other side for 2–3 minutes until opaque and just flaking; internal temperature should reach about 125–130°F (52–54°C) for buttery doneness. Remove fish to a warm plate and tent loosely with foil. If fillets are thicker than 1 inch, finish in a 375°F (190°C) oven for 3–5 minutes after searing.
- 9
Plate and garnish
Spoon a generous portion of potato purée onto each plate and spread into a small bed. Arrange 3 broccolini stalks and 3 pearl onions beside the purée. Place a seared Chilean sea bass fillet on top or alongside the purée. Drizzle 1–1 1/2 teaspoons of truffle vinaigrette over the fish and a small amount over the vegetables. Finish with a light sprinkle of microgreens or chopped chives and serve with a lemon wedge.
