20 3-ounce each chilean sea bass fillets, diamond-cut
salt and pepper, to taste
olive oil, as needed
10 ounces shiitake mushrooms, sliced
10 ounces zucchini, julienne
10 ounces yellow squash, julienne
5 ounces red bell pepper, julienne
10 ounces chicken stock
3 ounces beet vinaigrette (recipe follows)
20 ounces potato, peeled, julienne and deep-fried crisp
BEET VINAIGRETTE:
3 pints beet juice
3 tablespoons fresh horseradish, grated
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 bunch fresh thyme
10 black peppercorns
8 ounces apple cider vinegar
4 ounces white wine
4 ounces poultry demi-glace
2 tablespoons cornstarch
2 tablespoons water
salt, to taste
Servings: 10
1. Season the fish on both sides. Sauté in olive oil until fully cooked.
2. Meanwhile, sauté the shiitake mushrooms in olive oil for 30 seconds. Add the zucchini, squash and red peppers.
3. Deglaze the pan with chicken stock and adjust the seasonings.
4. To serve, pool the Beet Vinaigrette onto warm plates. For an interesting effect, drizzle the sauce drop by drop into the middle of the plate from a height of 3 feet (1 meter), then pool the remaining sauce on the plate. Place the vegetables in the center with the fried potatoes on top. Arrange the fish on the vegetables.
To make Beet Vinaigrette:
1. Combine the beet juice, horseradish, shallots, garlic, thyme and black peppercorns. Reduce to 1 1/2 pints (700 milliliters).
2. Add the vinegar, white wine and demi-glace; simmer 20 minutes.
3. Combine the cornstarch and water until smooth. Whisk the slurry into the sauce and bring to a boil. Strain through a fine-mesh china cap and season to taste.
Yield: 1 quart (1 liter)
salt and pepper, to taste
olive oil, as needed
10 ounces shiitake mushrooms, sliced
10 ounces zucchini, julienne
10 ounces yellow squash, julienne
5 ounces red bell pepper, julienne
10 ounces chicken stock
3 ounces beet vinaigrette (recipe follows)
20 ounces potato, peeled, julienne and deep-fried crisp
BEET VINAIGRETTE:
3 pints beet juice
3 tablespoons fresh horseradish, grated
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 bunch fresh thyme
10 black peppercorns
8 ounces apple cider vinegar
4 ounces white wine
4 ounces poultry demi-glace
2 tablespoons cornstarch
2 tablespoons water
salt, to taste
Servings: 10
1. Season the fish on both sides. Sauté in olive oil until fully cooked.
2. Meanwhile, sauté the shiitake mushrooms in olive oil for 30 seconds. Add the zucchini, squash and red peppers.
3. Deglaze the pan with chicken stock and adjust the seasonings.
4. To serve, pool the Beet Vinaigrette onto warm plates. For an interesting effect, drizzle the sauce drop by drop into the middle of the plate from a height of 3 feet (1 meter), then pool the remaining sauce on the plate. Place the vegetables in the center with the fried potatoes on top. Arrange the fish on the vegetables.
To make Beet Vinaigrette:
1. Combine the beet juice, horseradish, shallots, garlic, thyme and black peppercorns. Reduce to 1 1/2 pints (700 milliliters).
2. Add the vinegar, white wine and demi-glace; simmer 20 minutes.
3. Combine the cornstarch and water until smooth. Whisk the slurry into the sauce and bring to a boil. Strain through a fine-mesh china cap and season to taste.
Yield: 1 quart (1 liter)
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