Sea Bass Recipe @ Kaiser Maximilian

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A little taste of France enhanced by the flavors of Banderas Bay during Festival Gourmet at Kaiser Maximilian in Puerto Vallarta, Mexico.

The restaurant's guest chef, Paul Ferzacca has owned and operated La Tour restaurant in Vail, Colorado since 1998. Paul prides himself on using regional ingredients in his recipes and this allows him to add a lighter and more contemporary twist to his menu, while maintaining the traditional French cornerstones of classic cuisine. Look for many local ingredients Paul will be using during his stint as guest chef at Kaiser Maximilian. He shares his recipe with items right out of the bay.

Fennel Roasted Sea Bass with Pernod Shrimp and Heirloom Tomatoes surrounded by Star Anise Sauce

Star Anise Sauce:
1 tablespoon Canola Oil
2 Shallot, peeled and sliced
4 Garlic Cloves, peeled and sliced
4 fluid oz. Pernod
4 fluid oz. Vermouth
12 fluid oz. Demi-Glace
Sachet:
2 Star Anise
1 Bay leaf
4 sprigs Thyme
8 springs Parsley Stem
1 teaspoon Black Peppercorn
TT Kosher Salt
TT Ground White Pepper

Sea Bass:
1.5 lbs. cleaned Sea Bass filet
2 Fennel bulbs
4 fluid oz. Clarified Butter
Pernod Shrimp:
2 fl oz. Clarified Butter
12 each 21-26 per pound count Shrimp, peeled and deveined
2 Shallots minced fine
6 Garlic cloves minced fine
4 fluid oz. Shrimp Stock
6 fluid oz. Heavy Cream
1 tablespoon Italian Parsley
20 Heirloom Cherry Tomatoes, cut in half
TT Kosher Salt
TT Ground White Pepper

Procedure:
Have your fish butcher cut the sea bass into 6 ounce pieces.
Pre-heat oven to 400F.
Make your Star Anise sauce first and keep warm:
Place a sauce pot over medium high , add canola oil and sliced peeled shallots and cook until slightly caramelized.
Deglaze with Pernod and allow alcohol to flame off.
Add vermouth and reduce by one third volume.
Add Demi-glace and sachet and reduce to sauce consistency.
Season with kosher salt and ground white pepper and strain through fine chinois into metal container to be able to keep warm in hot water bath.

For the Bass:
Remove core from fennel bulb and julienne fennel.
Season bass with Kosher Salt and Ground White Pepper.
Over a high heat, place a large skillet, add clarified butter and sea bass pieces in center of pan.
Add to bass pan, the julienne fennel around outside of bass.
Lightly cook one side of bass and turn fish over. Stir fennel around and place entire pan in oven to cook until interior of fish is 120F, for medium, or until prefered internal cooking temperature.

For the Pernod Shrimp:
In a medium skillet, over medium high heat, add clarified butter and shrimp, let shrimp cook for approximately 1 minute a side.
Add shallots and garlic and cook until shallots are transparent and make sure garlic does not burn.
Deglaze with Pernod and flame off alcohol.
Add shrimp stock and reduce by half.
Add heavy cream, and parsley, reduce to sauce consistency, coating the back of a spoon.
Add cherry tomatoes and just warm in sauce, do not overcook tomatoes.
Season with kosher salt and ground white pepper.
Serve over top of sea bass.

Segment By: Video Diva Productions, Puerto Vallarta
http://www.VideoDivaProductions.com

Category:

Howto & Style

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• sea bass
• fennel
• shrimp
• fish
• cooking
• food
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