for one fish
1 sea bass fish
several thin slices bacon
2 medium onions
1 lemon
fresh dill for garnish
fresh parsley for garnish
salt and pepper to taste
sunflower oil
Clean and gut the sea bass. Then add salt, pepper and sprinkle with lemon juice. Cut the onions in half rings, chop the greens and stuff the sea bass with it. Wrap all the fish with bacon and fry in a little bit of vegetable oil in a frying pan on both sides. This is necessary so that the bacon becomes crispy. At this time, preheat the oven up to 180C (355F) (with convection). Next, tightly wrap the fish in foil and bake for 30 minutes. After this time, take out the package with fish, unfold and serve sprinkled with greenery.
bacon recipe source: Mike Yarmish, Foodienarium, May 16, 2013
Showing posts with label sea bass. Show all posts
Showing posts with label sea bass. Show all posts
Monday, November 10, 2014
Monday, April 01, 2013
2884. ESCALOPE of WILD SEA BASS with SAUTEED SMOKED BACON, RED CHICORY, RUNNER BEANS and RED WINE SAUCE
Sea bass
4 sea bass fillets
1/2 lemon, juiced
salt
1 knob of butter
Sweet shallots and runner beans
4 runner beans, trimmed and sliced lengthways
2 banana shallots, thinly sliced into rings, keeping the trimmings
salt
1 tablespoon of sugar
Celeriac purée
1 small head of celeriac, diced
85ml of double cream
salt
Red wine sauce
185ml of dark chicken stock
1/2 leek, finely sliced
1/2 bunch of rosemary
2 star anise
1/2 bulb of garlic
50 grams of fish trimmings
185ml of red wine
To plate
100 grams of smoked bacon, boiled and diced
50 grams of butter
2 red chicory, broken into leaves
To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.
bacon recipe courtesy of: Matthew Tomkinson, The Terrace/Montagu Arms Hotel, Beaulieu, New Forest, Hampshire, SO42 7ZL UK; Great British Chefs
4 sea bass fillets
1/2 lemon, juiced
salt
1 knob of butter
Sweet shallots and runner beans
4 runner beans, trimmed and sliced lengthways
2 banana shallots, thinly sliced into rings, keeping the trimmings
salt
1 tablespoon of sugar
Celeriac purée
1 small head of celeriac, diced
85ml of double cream
salt
Red wine sauce
185ml of dark chicken stock
1/2 leek, finely sliced
1/2 bunch of rosemary
2 star anise
1/2 bulb of garlic
50 grams of fish trimmings
185ml of red wine
To plate
100 grams of smoked bacon, boiled and diced
50 grams of butter
2 red chicory, broken into leaves
To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.
bacon recipe courtesy of: Matthew Tomkinson, The Terrace/Montagu Arms Hotel, Beaulieu, New Forest, Hampshire, SO42 7ZL UK; Great British Chefs
Sunday, August 26, 2012
2666. CHILEAN SEA BASS with BACON, YELLOW RICE and MUSHROOMS
decent sized piece of Chilean sea bass fillets
2 slices of fairly lean bacon
4 thin slices of mozzarella cheese
snow peas (mange tout)
1 cup basmati rice
1/2 an onion
a handful of baby portabella mushrooms
1 soft tomato
1/2 large green pepper
1 large dessert spoonfull of tomato paste
crushed garlic
ground cumin
black pepper
chili powder
turmeric
2 slices of fairly lean bacon
4 thin slices of mozzarella cheese
snow peas (mange tout)
1 cup basmati rice
1/2 an onion
a handful of baby portabella mushrooms
1 soft tomato
1/2 large green pepper
1 large dessert spoonfull of tomato paste
crushed garlic
ground cumin
black pepper
chili powder
turmeric
Before anything else, wash the rice until
the water runs off clear, and drain it, then turn on the grill. Finely
chop the onion, slice the mushrooms, and chop the pepper into half inch
squares. Add a cup and a half of water, and half a teaspoon of ground turmeric to
the rice, and bring to the boil, stirring occasionally so it doesn't
stick to the pot. When it boils, turn the heat right down, and jam a
piece of kitchen roll under the lid to give a good seal. Then start a
timer for ten minutes, and put the sea bass under the grill, seasoned
with salt and pepper, skin side up.
Fry the onions and mushrooms in a little olive oil until soft. When they're close to cooked add a dessert spoon of
ground cumin, half a teaspoon of ground black pepper, and a quarter
teaspoon of ground chili. Mix the spices in and fry a little longer.
Now chop up the tomato, and add that and the tomato paste. Stir in
boiling water to adjust the consistency to a thickish sauce. Add the
green pepper and garlic, and salt to taste. Turn the heat down and leave
the sauce to simmer, stirring occasionally.
When the first ten minutes expires, turn off the heat under the rice,
turn over the sea bass, and start the timer again for another ten
minutes. Bring the snow peas to the boil in a pot with a lid in just a
little water. Put the lid on and turn the heat down.
After another five minutes, put the bacon strips over the fish, and
continue to grill. When the second timer expires, put the mozzarella
slices over the bacon, and continue to grill. Heat the plates, and serve
each with a portion of rice, snow peas, and sauce, arranged as gaudily
as you like. Take the sea bass out
from the grill, divide it in two pieces with a sharp knife so it doesn't
disintegrate, and add to the plates.
bacon recipe courtesy of: Brits Eye View, Tanzania
Sunday, November 14, 2010
2016. SEARED SEA BASS with ROASTED DATE, BACON, ALMOND and SHERRY BROTH
For the sauce:
12 pitted medjool dates, cut in half lengthwise
1 tsp canola oil
3 slices thick-cut bacon, diced
1/2 sweet onion, finely diced
1/3 cup slivered almonds, chopped
2 cloves garlic, minced
2 tbsp flat leaf parsley, minced
1/4 tsp crushed red pepper flakes
1 tbsp sherry vinegar
1 tbsp sherry (optional)
1 cup chicken or fish stock
kosher salt and freshly cracked black pepper
For the fish:
4 (4 to 6 oz) filets of sea bass or halibut
2 tbsp canola oil
kosher salt and freshly cracked black pepper
For serving:
1 crusty sourdough baguette, heated in the oven and sliced
To make the sauce: Preheat oven to 350 degrees.
Place dates onto a baking dish or sheet pan and drizzle with 1 tsp canola oil. Toss to coat. Set aside.
Add diced bacon to a large saute pan over medium-low heat. Cook bacon until most of the fat has rendered out, stirring occasionally, about 10 minutes.
After the bacon has cooked for about 5 minutes, place the prepared dates into the 350 degree oven. Roast dates for 7 minutes, then turn off oven. Leave dates in oven until ready to add to the sauce.
Once most of the fat has rendered out of the bacon, add the diced onion, a pinch of freshly cracked black pepper and crushed red pepper flakes to the saute pan. Saute onion and bacon for another 5 minutes, stirring occasionally, until the onion begins to turn translucent. Add the almonds to the pan and stir. Saute the almond-bacon mixture for another 4 to 7 minutes, stirring occasionally, until the almonds turn golden. Add the garlic to the pan and saute for 1 more minute, stirring frequently.
Deglaze the pan with the sherry and sherry vinegar, stirring to scrape up any bits stuck to the bottom of the pan. Add the stock to the pan, stir, raise the heat to medium-high and bring to a simmer. Simmer for 1 minute, stirring occasionally. Remove dates from oven and add to simmering sauce. Stir. Remove sauce from heat. Add parsley to the sauce and stir to incorporate. Taste sauce. Adjust seasonings to taste with kosher salt and freshly cracked black pepper.
To sear the fish: As soon as the dates go into the oven, place a large saute pan over medium-high heat. Preheat pan for 3 minutes. While pan is preheating, season all sides of fish with kosher salt and freshly cracked black pepper.
Add canola oil to the preheated pan, turning the pan to coat the bottom with oil. Once the oil ripples with heat, add the seasoned fish fillets to the pan, serving side-down. (Note: The first side of any meat that touches the pan will get the best sear so always place the prettier side of the meat/fish directly onto the heat first.) Sear fish for 3 to 4 minutes until a golden crust has formed on the bottom of the fish and the flesh releases itself from the pan. If the fish sticks to the pan at all and resists flipping, the fish is not ready yet. Flip and saute fish for another approximately 4 minutes or until just cooked through and opaque in the middle.
To serve: Remove fish from heat. Place 1 fillet in the middle of a large plate or bowl. Top fish with 1/4 of the sauce and serve with a couple large slices of seedy sourdough bread. Repeat plating 3 more times for a total of 4 servings.
bacon recipe courtesy of: Amanda Simpson, What We're Eating: A Food & Recipe Blog, San Diego, California
12 pitted medjool dates, cut in half lengthwise
1 tsp canola oil
3 slices thick-cut bacon, diced
1/2 sweet onion, finely diced
1/3 cup slivered almonds, chopped
2 cloves garlic, minced
2 tbsp flat leaf parsley, minced
1/4 tsp crushed red pepper flakes
1 tbsp sherry vinegar
1 tbsp sherry (optional)
1 cup chicken or fish stock
kosher salt and freshly cracked black pepper
For the fish:
4 (4 to 6 oz) filets of sea bass or halibut
2 tbsp canola oil
kosher salt and freshly cracked black pepper
For serving:
1 crusty sourdough baguette, heated in the oven and sliced
To make the sauce: Preheat oven to 350 degrees.
Place dates onto a baking dish or sheet pan and drizzle with 1 tsp canola oil. Toss to coat. Set aside.
Add diced bacon to a large saute pan over medium-low heat. Cook bacon until most of the fat has rendered out, stirring occasionally, about 10 minutes.
After the bacon has cooked for about 5 minutes, place the prepared dates into the 350 degree oven. Roast dates for 7 minutes, then turn off oven. Leave dates in oven until ready to add to the sauce.
Once most of the fat has rendered out of the bacon, add the diced onion, a pinch of freshly cracked black pepper and crushed red pepper flakes to the saute pan. Saute onion and bacon for another 5 minutes, stirring occasionally, until the onion begins to turn translucent. Add the almonds to the pan and stir. Saute the almond-bacon mixture for another 4 to 7 minutes, stirring occasionally, until the almonds turn golden. Add the garlic to the pan and saute for 1 more minute, stirring frequently.
Deglaze the pan with the sherry and sherry vinegar, stirring to scrape up any bits stuck to the bottom of the pan. Add the stock to the pan, stir, raise the heat to medium-high and bring to a simmer. Simmer for 1 minute, stirring occasionally. Remove dates from oven and add to simmering sauce. Stir. Remove sauce from heat. Add parsley to the sauce and stir to incorporate. Taste sauce. Adjust seasonings to taste with kosher salt and freshly cracked black pepper.
To sear the fish: As soon as the dates go into the oven, place a large saute pan over medium-high heat. Preheat pan for 3 minutes. While pan is preheating, season all sides of fish with kosher salt and freshly cracked black pepper.
Add canola oil to the preheated pan, turning the pan to coat the bottom with oil. Once the oil ripples with heat, add the seasoned fish fillets to the pan, serving side-down. (Note: The first side of any meat that touches the pan will get the best sear so always place the prettier side of the meat/fish directly onto the heat first.) Sear fish for 3 to 4 minutes until a golden crust has formed on the bottom of the fish and the flesh releases itself from the pan. If the fish sticks to the pan at all and resists flipping, the fish is not ready yet. Flip and saute fish for another approximately 4 minutes or until just cooked through and opaque in the middle.
To serve: Remove fish from heat. Place 1 fillet in the middle of a large plate or bowl. Top fish with 1/4 of the sauce and serve with a couple large slices of seedy sourdough bread. Repeat plating 3 more times for a total of 4 servings.
bacon recipe courtesy of: Amanda Simpson, What We're Eating: A Food & Recipe Blog, San Diego, California
Monday, March 08, 2010
1764. APPLEWOOD BACON WRAPPED CHILEAN SEA BASS on LENTILS DU PUY
yields one serving
1/2-ounce onion, finely chopped
1 tablespoon olive oil
1/2-ounce celery, finely chopped
1/2-ounce carrot, finely chopped
5 ounces French lentils (ideally Puy lentils)
vegetable broth, to cover
1 bouquet garni sachet
1 (7-ounce) Chilean Sea bass fillet
3 ounces smoked bacon, preferably Applewood
2 sprigs sage, leaves removed
1-ounce butter
4 sprigs parsley, leaves removed, cleaned and chopped
1-ounce tomato concasse
2 ounces stiffly beaten whipped heavy cream
4 to 5 leaves sage, for garnish
In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. Add the lentils and toss with the vegetables. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft.
Preheat the oven to 400 degrees F.
Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.
When the lentils are soft, drain off extra liquid and remove the bouquet garni. Remove the fish from the oven and plate. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot.
bacon recipe courtesy of: Casa Del Mar, 1910 Ocean Way, Santa Monica, California 90405, (310) 581-5533 | "Romantic Rendezvous," The Best Of, The Food Network
1/2-ounce onion, finely chopped
1 tablespoon olive oil
1/2-ounce celery, finely chopped
1/2-ounce carrot, finely chopped
5 ounces French lentils (ideally Puy lentils)
vegetable broth, to cover
1 bouquet garni sachet
1 (7-ounce) Chilean Sea bass fillet
3 ounces smoked bacon, preferably Applewood
2 sprigs sage, leaves removed
1-ounce butter
4 sprigs parsley, leaves removed, cleaned and chopped
1-ounce tomato concasse
2 ounces stiffly beaten whipped heavy cream
4 to 5 leaves sage, for garnish
In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. Add the lentils and toss with the vegetables. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft.
Preheat the oven to 400 degrees F.
Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.
When the lentils are soft, drain off extra liquid and remove the bouquet garni. Remove the fish from the oven and plate. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot.
bacon recipe courtesy of: Casa Del Mar, 1910 Ocean Way, Santa Monica, California 90405, (310) 581-5533 | "Romantic Rendezvous," The Best Of, The Food Network
Wednesday, January 27, 2010
1724. SEA BASS with POTATO ROSTI and BACON and CHERRY TOMATO SALSA
serves four
Ingredients For the Rösti
2 large baking potatoes
3 spring onions, finely sliced
1 clove garlic, crushed
salt and freshly ground black pepper
olive oil, for frying
For the Sea Bass
4 x 5 oz. sea bass fillets
salt and freshly ground black pepper
olive oil, for frying
For the Salsa
5 oz. smoked bacon
1 small red bird's eye chile
20 cherry tomatoes, quartered
1 tablespoon chopped coriander
½ ripe avocado, cut into small cubes
1 tablespoon sherry vinegar
4 tablespoons extra virgin olive oil
For the rösti, boil the potatoes in their jackets for exactly seven minutes. Cool a little, then peel and grate coarsely. Add the spring onions, garlic and plenty of salt and freshly ground black pepper. Mold into patty-shaped röstis and chill for 20 minutes. Heat a little olive oil in a frying pan and fry the röstis over a medium heat for four minutes on each side until crisp and golden. Drain on kitchen towel. Preheat the oven to 200C/400F/Gas 6.
For the seabass, season the fillets well with salt and freshly ground black pepper. Heat a little olive oil in a frying pan and fry the fillets for a couple of minutes, skin-side down, then flip over and place in the oven for two minutes.
For the salsa, fry the bacon until crisp, then simply combine in a bowl with all the other ingredients.
To serve, place a fillet of sea bass on top of a rösti on each of four warmed plates and spoon over some refreshing salsa.
bacon recipe courtesy of: Simon Rimmer, LifeStyle Food.com.au, Australia
Ingredients For the Rösti
2 large baking potatoes
3 spring onions, finely sliced
1 clove garlic, crushed
salt and freshly ground black pepper
olive oil, for frying
For the Sea Bass
4 x 5 oz. sea bass fillets
salt and freshly ground black pepper
olive oil, for frying
For the Salsa
5 oz. smoked bacon
1 small red bird's eye chile
20 cherry tomatoes, quartered
1 tablespoon chopped coriander
½ ripe avocado, cut into small cubes
1 tablespoon sherry vinegar
4 tablespoons extra virgin olive oil
For the rösti, boil the potatoes in their jackets for exactly seven minutes. Cool a little, then peel and grate coarsely. Add the spring onions, garlic and plenty of salt and freshly ground black pepper. Mold into patty-shaped röstis and chill for 20 minutes. Heat a little olive oil in a frying pan and fry the röstis over a medium heat for four minutes on each side until crisp and golden. Drain on kitchen towel. Preheat the oven to 200C/400F/Gas 6.
For the seabass, season the fillets well with salt and freshly ground black pepper. Heat a little olive oil in a frying pan and fry the fillets for a couple of minutes, skin-side down, then flip over and place in the oven for two minutes.
For the salsa, fry the bacon until crisp, then simply combine in a bowl with all the other ingredients.
To serve, place a fillet of sea bass on top of a rösti on each of four warmed plates and spoon over some refreshing salsa.
bacon recipe courtesy of: Simon Rimmer, LifeStyle Food.com.au, Australia
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