almond crusted Chilean sea bass with edamame purée & carrot basil sauce

By: Chef Hii Siik Cho posted Jul 05th 2017 03:25PM

1 Chilean sea bass (180g)
 Salt and freshly crushed black pepper, to taste
 Olive oil, for pan-frying
15g (each) shimeji mushrooms, haricot verts, sliced
 and baby carrot cubes
1 vine-ripened tomato
Edamame Purée
10g unsalted butter, softened
10g chopped onions
30g potatoes, peeled and sliced
100ml chicken stock
100g edamame
50g baby spinach
Carrot Basil Sauce
100ml carrot juice
10g chopped onions
3  basil leaves
1  bay leaf
30g whipping cream
Almond Crumb
50g breadcrumbs
30g unsalted butter, melted
15g        almond              fakes
5g (each) chopped rosemary, thyme and
               Italian   fat-leaf  parsley 
•            For the edamame purée: Heat unsalted butter in a
sauté pan over a medium heat until butter has melted.
Add in the chopped onions and sauté until softened.
Add in sliced potatoes and chicken stock and cook until
potatoes are tender. Add in the edamame and baby
spinach, reduce heat and cook until baby spinach has
just wilted. Transfer the mixture into a food processor
and pulse to a purée. Set aside.
•            For the carrot basil sauce: Heat carrot juice in a
suacepan over a medium heat to a simmer. Add in
the chopped onions, basil leaves, bay leaf and heat
mixture to a boil. Reduce heat and simmer for about
10 minutes. Strain the carrot basil sauce and fold in the
whipping cream. Season to taste with salt and freshly
ground black pepper. Set aside.
•            For the almond crumb: Mix all the ingredients in a mixing
bowl and set aside.
•            Season to taste the sea bass with salt and freshly
crushed black pepper. Set aside. Heat olive oil in a
frying pan over a high heat and pan-fry the seasoned
sea        bass       until       lightly     brown;  flp          over      and       spread  the        
almond crumb on top, and pan-fry until almond crust
turns golden brown. Remove and keep warm. Reheat
the same frying pan and sauté the shimeiji mushrooms,
sliced haricot verts, baby carrot cubes and vine-ripened
tomato until fragrant.
•            Spoon the edamame purée onto a serving plate, and
top with the almond crusted sea bass. Add the sautéed
vegetables and spoon the carrot basil sauce on the
side. Serves 1

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