Empty My Fridge
Chilean Sea Bass Recipe From My Restaurant | Chef Jean-Pierre
Ingredients
- Sea bass2
- Salt
- Black pepper
- Butter · cubed7 tbsp
- Shallot · finely chopped2
- Red wine1 cup
- Tarragon · chopped1 tsp
- Mashed potato2 cups
Instructions
- Preheat the oven to 185°C (365°F).
- Season the sea bass fillets with salt and pepper. Heat the clarified butter in an oven-safe pan over medium-high heat, sear until golden on one side, about 3-4 minutes, then flip.
- Transfer the pan to the oven and bake for about 5 minutes, until the fish reaches an internal temperature of 52°C (125°F).
- While the fish bakes, melt the butter in a saucepan over medium heat, add the shallots and sauté until soft.
- Add the red wine and tarragon and simmer until the wine is reduced to one third. Season with salt and pepper.
- Strain the sauce to remove the shallots and herbs, if you like.
- Off the heat, whisk in the cold cubed butter until smooth and glossy.
- Place mashed potatoes on each plate, top with a sea bass fillet and spoon the sauce around the fish.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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