Chilean sea bass with tomato fondue, braised garlic, and lemon sauce - Serves 6 - Recipe

Art Culinaire, Spring, 2002 by Gregory Short

ingredients

For the tomato fondue:

1/4 cup extra virgin olive oil

2 shallots, peeled, and minced

12 large vine-ripened tomatoes, peeled, seeded, and chopped

1 bay leaf

3 sprigs thyme

Salt and pepper to taste

For the braised garlic and lemon sauce:

2 cups chicken stock

20 Cloves garlic, peeled, blanched, and halved

1/2 pound unsalted butter, cubsed

Juice and grated zest of 1 lemon

5 sprigs parsley, stemmed and chopped

Salt and d pepper to taste

For the garlic chips:

2 cups whole milk

10 cloves galic, peeled and very thinly sliced on a mandolin

3 cups peanut oil

Salt to taste

For the sea bass:

2 tablespoons canola oil

6 4-ounce Chilean sea bass fillets

Salt and pepper to taste

For the garnish:

Chervil

directions

For the tomato fondue, in a medium saucepan, heat the oil over low heat. Add the shallots and saute until translucent. Acid the tomatoes, bay leaf, and thyme and maintain at a simmer until thick, about 30 minutes. Remove from the heat and discard the bay leaf and thyme. Season and reserve keeping warm.

For the braised garlic and lemon sauce, in a medium saucepan, bring the chicken stock and garlic to a boil. Reduce the heat and maintain at a simmer until reduced to 1/4 cup, about 30 minutes. Reduce the heat and gradually whisk in the butter. Add the lemon juice and lemon zest and whisk to combine. Remove from the heat, add the parsley, and stir to combine. Season and reserve keeping warm.

For the garlic chips, in a medium saucepan bring the milk to a boil. Add the garlic, remove from the heat, and strain through a fine mesh sieve. Transfer the garlic to a paper towel and pat well to dry. In a heavy, medium saute pan, heat the peanut oil to 300 degrees. Add the garlic and stir gently until the edges begin to brown, about 10 seconds. Using a slotted spoon, transfer the garlic to a paper towel-lined plate to drain. Season and reserve. Remove the oil from the heat and discard.

For the sea bass, in a large saute pan, heat the canola oil over high heat. Season and sear the sea bass on both sides until desired doneness. Remove from the heat, and, using a slotted spatula, transfer the sea bass to a paper towel-lined sheet pan to drain, and reserve keeping warm.

To serve, set a quenelle of tomato fondue to one side of a plate and top with some garlic chips. Arrange some braised garlic halves to one side of the plate and set a sea bass fillet on top. Drizzle some braised garlic and lemon sauce around the dish and garnish with chervil.

Perrieres, Premier Cru

Jean Michel Ganoux

Burgundy, Franca 1999