Recipes   Baked Chilean Seabass With Potatoes And Green Beans Recipe

Baked Chilean Seabass with Potatoes and Green Beans

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Recipe for Baked Chilean Seabass with Potatoes and Green beans - a signature dish of chef Andrea Hill of Accents restaurant in Newport Beach, CA's Sutton Place Hotel.

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

Directions

  1. 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.
  2. Heat beans in hot water. Drain well and sauté with a little butter, salt and pepper.
  3. Presentation: Arrange beans in the center of the plate. Spoon sauce around. Place sea bass on top of beans. Garnish with fresh herbs.

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