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Chilean Sea Bass Recipe
Photo credit: Ruben Cabrera

Seaspice’s Chilean Sea Bass Recipe

AuthorDish MiamiCategory

Par cooked Yukon gold potatoes (Serves 4 filets of fish)
 1 lb Yukon gold potatoes
 2 oz Extra virgin olive oil
Mushroom pate (Serves 4 filets of fish)
 2 yellow onion brunoise
 1 lb wild mushroom mix
 1 lb porcini mushrooms
 1 sprig of thyme
 ½ pt heavy cream
 1 oz white truffle oil
 3 oz olive oil
 salt, as needed
 1 tbsp chopped parsley
 8 oz fillete of seabass
For each filet of seabass
 8 par cooked Yukon gold potato slices
 2 oz mushroom Pate
 2 oz vegetable stock
 1 oz Extra virgin olive oil

Instruction for the par-cooked potatoes
1

With the skin on, slice potatoes horizontally to maintain a round shape.

2

Arrange the potato slices in an oiled perforated pan and steam for 9 min

3

Roast potatoes in the oven at 350 Fahrenheit for 9 min.

For the mushroom pate
4

Slice the mushrooms thin.

5

Heat a rondeau or skillet on high heat

6

Add olive oil, onions, thyme and cook until the onions are translucent

7

Add mushrooms and cook on medium until cooked through

8

Bring them to room temperature, add them to a food processor and pulse slowly while slowly adding heavy cream, truffle oil, and salt slowly.

Instructions for the fish
9

Set oven 375 degrees Fahrenheit with 100% humidity

10

Oil fish with olive oil and season both sides with salt

11

On the bottom of a casserole dish, align par-cooked Yukon gold potatoes in a circle

12

Place fish over potatoes and add the mushroom pate over the top of the fish and spread evenly

13

Ladle the vegetable stock over potatoes around the fish.

14

Put the casserole in the oven and cook for 11 minutes until potatoes are golden brown

15

Serve fish in a casserole dish. Sprinkle chopped parsley on top

Ingredients

Par cooked Yukon gold potatoes (Serves 4 filets of fish)
 1 lb Yukon gold potatoes
 2 oz Extra virgin olive oil
Mushroom pate (Serves 4 filets of fish)
 2 yellow onion brunoise
 1 lb wild mushroom mix
 1 lb porcini mushrooms
 1 sprig of thyme
 ½ pt heavy cream
 1 oz white truffle oil
 3 oz olive oil
 salt, as needed
 1 tbsp chopped parsley
 8 oz fillete of seabass
For each filet of seabass
 8 par cooked Yukon gold potato slices
 2 oz mushroom Pate
 2 oz vegetable stock
 1 oz Extra virgin olive oil

Directions

Instruction for the par-cooked potatoes
1

With the skin on, slice potatoes horizontally to maintain a round shape.

2

Arrange the potato slices in an oiled perforated pan and steam for 9 min

3

Roast potatoes in the oven at 350 Fahrenheit for 9 min.

For the mushroom pate
4

Slice the mushrooms thin.

5

Heat a rondeau or skillet on high heat

6

Add olive oil, onions, thyme and cook until the onions are translucent

7

Add mushrooms and cook on medium until cooked through

8

Bring them to room temperature, add them to a food processor and pulse slowly while slowly adding heavy cream, truffle oil, and salt slowly.

Instructions for the fish
9

Set oven 375 degrees Fahrenheit with 100% humidity

10

Oil fish with olive oil and season both sides with salt

11

On the bottom of a casserole dish, align par-cooked Yukon gold potatoes in a circle

12

Place fish over potatoes and add the mushroom pate over the top of the fish and spread evenly

13

Ladle the vegetable stock over potatoes around the fish.

14

Put the casserole in the oven and cook for 11 minutes until potatoes are golden brown

15

Serve fish in a casserole dish. Sprinkle chopped parsley on top

Seaspice’s Chilean Sea Bass Recipe

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Photo credit: Ruben Cabrera

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Photo credit: Ruben Cabrera

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