Baked Chilean Seabass with Potatoes and Green Beans -

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Baked Chilean Seabass with Potatoes and Green Beans

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By Chef Andrea Hill

Posted July 23rd, 2007

FabulousFoods.com Recommends: Rick Stein's Complete Seafood: A Step-by-step Reference, by Rick Stein, (2008, Ten Speed Press)

Rick Stein's Complete Seafood: A Step-by-step Reference

Servings:	4
Author Notes:	This recipe comes to us from chef Andrea Hill of Accents restaurant and bar in Newport Beach, California's Sutton Place Hotel. It is one of their signature dishes. Use a wide large spatula to keep the potatoes and fish together.
Ingredients:	4 filets (6-8 ounces each) Chilean Seabass 2 large potatoes (trimmed to form 1 1/2 inch round cylinders) 8 ounces fresh green beans 1 cup clarified butter 6 shallots, chopped 1 glass white wine 1 cup fish stock 2 cups heavy cream 4 ounces butter 1 bunch chives, finely chopped 2 teaspoons each of salmon, sevruga and white fish roe (golden) caviar
Instructions:	Season the sea bass with salt and pepper. Thinly slice the potatoes. Lay potato slices on the sea bass, overlapping by 1/3 inch (the potatoes should resemble fish scales). Place sea bass in a shallow pan with hot clarified butter inside, potato side down. Place in 350°F oven and roast until golden brown. Flip fish over so potatoes are on top. Remove from pan. Put shallots, wine and fish stock in a saucepan. Reduce until almost dry. Add cream and Reduce by half. Whisk in butter. Adjust seasonings. Pass through a fine strainer. Add caviar and chives. Heat beans in hot water. Drain well and sauté with a little butter, salt and pepper. Presentation: Arrange beans in the center of the plate. Spoon sauce around. Place sea bass on top of beans. Garnish with fresh herbs.