Seared Chilean Sea Bass Recipe

Cooking Instructions

1. 1

   Prepare the Cauliflower Purée

   Steam the smoked purple cauliflower until tender. Blend in a food processor with 2 tablespoons of butter, salt, and pepper until smooth. Adjust seasoning to taste.

2. 2

   Blister the Cherry Tomatoes

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cherry tomatoes and cook until they are blistered and slightly softened. Season with salt and pepper. Remove from heat and set aside.

3. 3

   Cook the Prosciutto

   In the same skillet, add the prosciutto slices and cook until crispy. Remove from the skillet and drain on paper towels.

4. 4

   Make the Beurre Blanc

   In the skillet, add the shallots and white wine. Simmer until reduced by half. Add in the thyme, lemon juice, and remaining butter, whisking continuously until the sauce is emulsified. Season with salt and pepper.

5. 5

   Sear the Sea Bass

   In a clean skillet, heat the remaining olive oil over medium-high heat. Season the sea bass fillets with salt and pepper. Sear the fillets for about 3-4 minutes on each side until golden brown and cooked through.

6. 6

   Plate the Dish

   On each plate, place a generous scoop of smoked purple cauliflower purée. Top with the seared sea bass, blistered cherry tomatoes, and crispy prosciutto. Drizzle with the citrus-thyme beurre blanc.