Recipe: Baked Chilean Seabass

Baked Chilean Seabass

This recipes comes from chef Andrea Hill of Accents restaurant and bar in Newport Beach, California's Sutton Place Hotel. It is one of their signature dishes. Use a wide large spatula to keep the potatoes and fish together.
Follow this link to learn more about Newport Beach and it's restaurants.

Serves 4

4 - 8 oz, filets of Chilean Seabass
2 large potatoes (trimmed to form 1 1/2 inch round cylinders)
8 oz. fresh green beans
1 cup clarified butter
6 shallots, chopped
1 glass white wine
1 cup fish stock
2 cups heavy cream
4 oz. butter
1 bunch chives, finely chopped
2 tsp. each of salmon, sevruga and white fish roe (golden) caviar

Season the sea bass with salt and pepper. Thinly slice the potatoes. Lay potato slices on the sea bass, overlapping by 1/3 inch (the potatoes should resemble fish scales). Place sea bass in a shallow pan with hot clarified butter inside, potato side down. Place in 350 F oven and roast until golden brown. Flip fish over so potatoes are on top. Remove from pan.

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.

Heat beans in hot water. Drain well and saut with a little butter, salt and pepper.

Presentation:
Arrange beans in the center of the plate. Spoon sauce around. Place sea bass on top of beans. Garnish with fresh herbs.