Recipe courtesy of Thierry Blouet
Print
Total:
1 hr 12 min
Prep:
35 min
Inactive:
12 min
Cook:
25 min
Yield:
4 servings
Level:
Advanced

Ingredients

Sea Bass:
  • 1 cup miso paste
  • 1 cup water
  • 2 ounces honey
  • 1 tablespoon lime juice
  • Four 8-ounce sea bass fillets
Cheese Tortita:
  • 3 ounces mashed potatoes
  • 8 ounces ricotta
  • 2 ounces butter, softened
  • 3 egg yolks
  • 1/2 teaspoon nutmeg
  • Salt and pepper
  • 2 1/2 ounces flour
  • 3 ounces clarified butter
Artichoke stew:
  • 4 tablespoons olive oil
  • 16 fresh artichoke hearts, sliced lengthwise
  • 4 carrots, sliced lengthwise
  • 10 shallots, peeled and julienned
  • 2 bay leaves
  • 1 sprig thyme
  • 1 Hoja Santa pepperleaf, chiffonaded (substitute 1 teaspoon fennel fronds or seeds and 5 black peppercorns, ground and mashed), plus 1 Hoja Santa pepperleaf, chiffonaded (substitute the leaves from 1 sprig tarragon), for garnish
  • 1/2 ounce white wine
  • 2 ounces water
  • 1 ounce heavy cream
  • 1 ounce butter
  • 1/2 ounce tequila
  • Salt and pepper
Garnish:
  • 4 dried corn leaves
  • 4 fried tomato skins
  • 4 miniature corn

Directions

Mix the miso paste with the water and add the honey and lime juice. Marinate the fish in the mixture for 12 hours, in the refrigerator.

About an hour before cooking the fish, make the tortitas. In a large mixing bowl, and combine the potato, ricotta, softened butter, egg yolks, nutmeg, salt, and pepper. Slowly add the flour, 1 spoonful at a time, while mixing all of the ingredients until a dough is formed. Roll the dough out flat, and cut out circles using a 4-inch round cookie cutter. When you are ready to saute, heat a skillet and saute the circles some clarified butter until golden brown.

Preheat the oven to 350 degrees F.

In a large pan heat the olive oil and saute the artichoke, carrots, shallots, bay leaves, thyme, and the pepperleaf. When tender, flambe with the tequila. Then add the white wine and cover with water. Simmer slowly until vegetables are almost cooked, about 15 minutes.

Add the fish into the pot on top of the artichokes, cover, and cook for 10 minutes in the oven. Once the fish has been cooked, drain the juice from the pan, into a small saucepan, and reduce by half. Keep the fish and vegetables warm. Add the cream to the reduced sauce, and reduce again until the mixture thickly coats the back of a spoon. Add the butter at the end.

To serve, place 1/4 of the pepperleaf chiffonade on the bottom of a plate. Add the artichoke stew in the center of a platter, add the fish on top, place a tortita on the side, and add the sauce around the plate. Garnish with the corn leaves, fried tomato skins, and miniature corn.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Sea Bass

Recipe courtesy of Chuck Hughes

Fiesta Rosa Sea Bass

Sea Bass alla Fiorentina

Recipe courtesy of Giada De Laurentiis

Tikin Xik Sea Bass

Recipe courtesy of Gina Pacheco

Abundant Steamed Sea Bass

Recipe courtesy of Ching-He Huang

Chilean Sea Bass*

Recipe courtesy of Tadich Grill

Californian Sea Bass Ceviche Tostadas

Recipe courtesy of Cory Vitiello

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here