Pan Roasted Bass with Roasted Brussels Sprouts + Cauliflower Hash with Potato Purée
Recipe
Pan Roasted Bass with Roasted Brussels Sprouts + Cauliflower Hash with a Potato Purée
Ingredients:
Bass:
4 six-ounce filets
2 tbsp. of butter
Dressing:
4 egg yolks
3 anchovy fillet
1 shallot, sliced
1 garlic clove, sliced
1 tsp. of Dijon
1 ½ tsp. lemon juice
1 tsp. ice water
¼ cup olive oil
Brussel Sprout and Cauliflower Hash:
1lbs. toasted brussel sprouts, shredded
1 head of cauliflower
2 tbsp. olive oil
1 tbsp. parsley
2 radishes, shaved and roughly chopped
¼ cup sliced blanched almonds
1 small red onion, sliced thinly and quartered and pickled
1 charred poblano chili, skin discarded and then chopped
½ cup of raisins
½ tsp. sea salt
¼ tsp. black pepper
½ lemon juiced
Potato Puree:
3 Idaho potatoes
4 tbsp. of butter
¼ cup of chicken stock
Pinch of salt and pepper
Directions:
For the Dressing:
In a food processor, add all ingredients except water and oil. Process to blend, then in a bowl blend oil and water, then pour through tube while processor is running.
For the Brussel Sprouts and Cauliflower:
Cut the brussels sprouts in half, trim the cauliflower down to bite sized pieces, toss with 2 tablespoons of oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves for the Brussels sprouts that are loose will be especially brown and crispy. You shred Brussels sprout by slicing them across their leaves.
Mix the rest of the ingredients together and lightly add the dressing.
For the Potato Puree:
Boil potatoes until fork tender and then add them to the food processor with butter, salt and pepper. Slowly add chicken stock until desired thickness.
For the Bass:
Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large sauté pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller sauté pan with olive oil.
Gently place the fish fillets skin side down in the sauté pan and place the other sauté pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the sauté pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top sauté pan or the fish will stick to it. After a couple of minutes remove the top sauté pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish 2/3's of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
