Chef Perre Sudre's Seared Roasted Chilean Sea Bass Recipe
Sudre's servin' up some serious sea bass at Sofitel.
Seared Roasted Chilean Sea Bass with Espelette Pepper and Grilled Artichoke Hearts Over Kalamata Tapenade
4 six-ounce pieces of fresh Chilean sea bass
ground Espelette pepper
extra virgin olive oil (cold pressed)
6 small violet artichoke hearts, cut in half
3 roasted garlic gloves
1 cup Kalamata olives
2 filet of salty anchovy
15 cherry tomatoes
Micro herbs mix
Salt and pepper to taste
Fish: About 4 hours before serving time, marinate the fish with the espelette pepper in oil. Reserve in the fridge. At service time, sear the fish in a non-stick pan on each side and roast in a 375 degree oven for about 10 to 12 minutes, depending on the thickness.
Tapenade: In a blender, add anchovies, kalamata olives, and roasted garlic, then blend until completely smooth. Add ¼ cup of oil, then blend until the texture is creamy. Reserve in a cool place.
Artichoke hearts: Sear slowly in oil until tender and crispy. Add the cherry tomatoes and a pinch of salt pinch of pepper.
Presentation: With a bouillon spoon, place a drop of tapenade on the plate and strike through with a spoon. Place three pieces of the artichoke on and top it off with the seabass. Place the cooked cherry tomatoes around it. Dress with a nice drizzle of oil and garnish with micro herbs mix.
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