Wednesday, August 22, 2012

Main: White wine poached Chilean Sea Bass in corn broth

I admit I over-poached the fish as my attention was distracted by other duties in the kitchen!

White wine poached Chilean Sea Bass

- White wine
- Chicken stock

  1. Bring solution to a simmer.
  2. Add in fish (apportion beforehand).
  3. Poach 6-8 minutes.
  4. Set aside.

Corn broth

- 3-4 ears fresh yellow corn
- Leeks
- Garlic
- 1/2 lime
- Half & half
- salt/pepper

  1. Microwave corn the day before.
  2. Cut corn kernels off the cob, but reserve some kernels for whole presentation by the fish.
  3. Sautee together leeks, garlic.
  4. Add corn kernels, cook a few minutes.
  5. Add half & half, bring to a simmer.
  6. Remove from heat.
  7. Blend.
  8. Strain liquid, discard solids.
  9. Season with salt/pepper, add juice of ~ half a lime.


  1. Using reserved kernels, roast in oven until slightly charred.
  2. Cook sweet peas.
  3. Sautee shittake mushrooms.

Assemble the elements!

Hmm, I wish I wiped off the left side of the bowl.


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