Chilean Sea Bass And Mille-Feuille

Chilean Sea Bass

Delicious Chilean Sea Bass is made with rich, buttery sea bass and creamy traditional French beurre blanc sauce, Chilean Sea Bass along with a glass of champagne is a perfect dish to be served on family gatherings. Mille-Feuille is made with fresh and healthy fruits and vegetables drenched in flavorful balsamic dressing. A chef from Taj Krishna has shared these two recipes.

Chilean Sea Bass

Ingredients      
Sea bass     
Olive oil    
Milk   
Lemon 
Bay leaf     
Coriander seed (whole)  
Green peas     
Butter     
Parmesan cheese    
Salt              
Cream     
Fennel    
Tobiko caviar          
Beurre blanc  
Qty
180 gm
20 ml
400 gm
20 gm
2 gm
2 gm
100 gm
10 gm
20 gm
2 gm
15 ml
2 gm
5 gm
20 gm

Instructions:

  1. Make poaching liquor with milk, bay leaf, whole coriander seed, lemon rind and salt, warm it.
  2. Blanch the green peas and refresh. Then mash the green peas and add chopped lemon rind, butter, cream and cheese.
  3. Poach the fish in simmering milk liquor for 8-10 minutes at 90˚C.
  4. Strain the fish. Remove the skin and place it on a plate. Put a dollop of green peas mash and top it with sea bass.
  5. Drizzle beurre blanc sauce
  6. Garnish with tobiko caviar and fennel.

Mille-Feuille

Mille Feuille

Ingredients    
Fuji apple  
Granny Smith apple         
Bocconcini   
Zucchini (yellow)    
Zucchini (green)   
Tomato   
Dill     
Basil   
Balsamic dressing      
Lollo rosso lettuce     
Iceberg lettuce  
Romaine lettuce 
Balsamic vinegar  
Brown sugar   
Olive oil     
Mustard (paste)    
Qty
1
1
100 gm
75 gm
75 gm
75 gm
20 gm
20 gm
25 ml
25 gm
25 gm
25 gm
100 ml
10 gm
200 ml
10 gm

Instructions:

  1. Core and slice (2 mm thickness) the apples, drizzle them with lemon juice.
  2. Slice the bocconcini. Blanch the tomato, de skin and cut it to form brunoise. Slice and blanch the zucchini.
  3. For the balsamic dressing, mix the mustard paste and brown sugar in balsamic vinegar. Blend olive oil slowly into the mixture till it becomes a creamy sauce.
  4. Fry the basil for garnish.
  5. Arrange the zucchini on the plate. Place the tomato over it. In the centre, arrange the apple and cheese alternately. Place the lettuce and dill in the centre and drizzle balsamic dressing over it. Serve garnished with fried basil.