Sea Bass with Crispy Asparagus, Spinach Cream, and Red Caviar with Chives Sauce
Main Dishes • Estonian
Description
Recipe adapted from a book by a popular American chef.
Ingredients
- Sea Bass 5 oz
- Meyer Lemon Juice 0 fl oz
- Salt to taste
- White Pepper (whole) to taste
- Asparagus 4 pieces
- Wheat Flour 0 oz
- Chicken Egg 1 piece
- Breadcrumbs 0 oz
- Vegetable Oil 5 fl oz
- Semi-soft cream cheese 5 oz
- Fresh basil leaves 0 oz
- Fish Oil 5 fl oz
- Heavy cream 0 fl oz
- Butter 0 oz
- Apple Wine 0 fl oz
- Shallot 2 pieces
- Chum Salmon Caviar 3 tablespoons
- Chives 1 bunch
Step-by-Step Guide
Step 1
Season the sea bass with salt and pepper, drizzle with lemon juice. Place in a wooden steamer for 6 minutes.
Step 2
Peel the asparagus, coat in flour, then dip in beaten egg and roll in breadcrumbs.
Step 3
Heat the oil in a saucepan to 355°F. Fry the asparagus and only then season with salt.
Step 4
For the cream, blanch the spinach leaves for a few seconds in boiling water. Cool in ice water.
Step 5
Blend the leaves in a blender, add cream cheese and salt.
Step 6
For the sauce, sauté finely chopped shallots in butter in a saucepan. Add wine and reduce the sauce by half. Add cream and reduce the mixture by half. Season with salt and pepper, remove from heat. Add finely chopped chives and salmon caviar, mix well.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!