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Chilean Sea Bass with Citrus Beurre Blanc
Chilean Sea Bass is another fish whose name has been changed in order to increase its marketability. Its actual name is the Patagonian Toothfish, a name I quite like. Sure the name doesn’t carry the menu presence of Chilean Sea Bass but I like the idea that I’m eating something so unusual that the taste and texture of this strange almost mythical fish will surprise me in the same way as my first adventure with Black Pudding (a delicious British classic Blood Sausage).
At the time of writing this the Toothfish is being over fished so where possible try to obtain them from a sustainable source, or if need be substitute for a similar tasting fish such as Sablefish, Sea Bass, Pacific Halibut or Striped Bass.
Today I’ll be pan searing the Toothfish and serving with a classic Buerre Blanc, the French butter sauce, that I’ll be adding my twist to and infusing with citrus and zests.
To serve you can use any green vegetables you like but I’ll be using asparagus with a crispy ginger garnish.
Citrus Beurre Blanc
1 lb unsalted butter (room temperature) cut into 1 inch cubes
3 medium sized Shallots, small diced
1 cup Lemon, Lime & Orange juice
¼ cup of the Lemon, Orange & Lemon zest (blanched)
Kosher salt to taste
Start the Beurre Blanc first. In a small saucepan add the juice and Shallots and bring to the boil, reduce to simmer until almost all of the juice has gone then start adding the butter on low heat. Keep stirring or like a Hollandaise the sauce will break. When all the butter has been added use the salt to taste.
2 Tbsp Olive oil
Chilean Sea Bass fillets
Salt and Pepper to season
Wash off the fillets, pat dry and then season with the salt and pepper. At the point when ¾ of the butter has been added to the sauce heat a heavy based pan on medium heat then add the oil. When the oil is hot add the fish flat side down (or the side you won’t be seeing when served) and cook, depending on your you taste, for 4 minutes and then turn and cook for and further minute or 2.
To serve pour the Beurre Blanc onto a plate and place the fish on top. Serve with your choice of garnish and vegetables and enjoy this rich and delicious sauce.