Chef
Robert Sturm: Zesty Sea Bass
By FBWorld Team
Summer
is a wonderful time for seafood and this recipe by Master
Chef Robert Sturm (one of our favorites) is sure to perk-up
your taste buds and impress any dinner guests. Enjoy!
Zesty
Sea Bass
By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada
Made
with:
Newfoundland Coldwater
Shrimp, Canada
Virtually any kind of mild, white fish will work well
with this recipe.
Step
One
Ingredients:
2 oz. Olive Oil
2 tbls. Shallots (minced)
1 tspn. Garlic (minced)
1 pinch Saffron
2 tbls. Red Bell Pepper (brunoise)
2 tbls. Celery (peeled, brunoise)
1 tbls. Carrot (brunoise)
4 TB Cilantro (chopped)
1 tbls. Parsley (chopped)
2 tbls. Tomato (brunoise)
12 oz. Spicy Tomato Juice
TT Salt
TT Pepper Mix Blend
Procedure:
1. Sweat shallots, garlic, saffron, bell
pepper, celery and carrot in olive oil.
2.
Add tomato juice. Simmer 15 minutes.
3.
Stir in cilantro, parsley and tomato.
4.
Simmer additional 15 minutes.
5.
Season to taste. Reserve.
Step
Two
Ingredients:
6 oz. Spinach
2 tbls. Onion (1/4" diced)
1 tbls. Butter
TT Salt
TT Pepper Blend
6 0z Filet of Sea bass
Vegetable Oil (as needed_
2 oz. of Shrimp
1 oz. Almonds (toasted)
1 Fresh Lemon
Procedure:
1. Sauté onions and spinach. Season
to taste. Reserve.
2.
Season Sea Bass with oil and spices. Broil or sauté
until done.
3.
Place spinach mix on plate.
4.
Top with sea bass. Garnish with warm shrimp and almonds.
5.
Garnish plate with vegetables. Napé sea bass, shrimp
and vegetables with sauce. Squeeze lemon juice from fresh
lemon on top of fish.
Other
Robert Sturm Recipes:
All
Nighter
Balsamic
Syrup
Banana
Spider Split
Cactus
Pear and Syrah Sorbet
Caramel
Peanut Butter Sauce
Caramel
Sugar Decorations
Chocolate
Bee’s Wax
Chocolate
Mango Symphony
Chocolate
Sauce
Crème
Anglaise Sauce
Custard
Mix
Ham
& Eggs with a Horseradish Cream Sauce and Pickled
Onion
Ham
and Grits Soufflé with Maderia Chanterelle Sauce
Hawaiian
Ahi Ahi
Jiko
Dazs
Mango
Chutney Sauce
Melba
Sauce
Pulled
Sugar Decorations
Russian
River Salmon Hash Hazelnut Curry and Fume Blanc Nage
Stacked
Tomato Salad Sonoma County Herb Vinaigrette
Sugar
Decorations
Sunshine
Salmon
Zesty
Sea Bass
Other
Related Links:
Fusion
Cuisine
Dessert
Art
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