One of the more popular dishes at Delaney’s Tavern is the Chilean Sea Bass. In this episode of Scott’s Kitchen, executive chef Anthony Albino demonstrates how it’s done. And then Scott tries his hand at it.
You can give it a try, too. Watch the video, read the recipe and get cooking.
Delaney Tavern’s Chilean Sea Bass
2 ounces heavy cream
1.5 ounces mixed wild mushrooms
1 ounce roasted pearl onions
1 head baby bok choy cut into quarters and rinsed
7-ounce piece of Chilean sea bass
1.5 ounces olive oil
1 ounce Chinese cut green onion or micro greens (optional, for garnish)
Salt and pepper
3 ounces Shoyu sauce (see recipe below)
Wasabi mash (see recipe below)
Heat an oven-proof skillet on high and add olive oil. Salt the top of the sea bass and place top-side down in the hot skillet. Let sear, untouched, for three to four minutes until fish is golden brown and has brown edges. Transfer to a 350 degree oven while preparing vegetables. (About 4 minutes in the oven.)
Heat oil in a skillet over high heat. Add the mushrooms and pearl onions, saute for about three minutes. Add the bok choy and saute another minute. Deglaze the pan with 3 ounces of shoyu sauce. Add the heavy cream and cook to a brown, caramel-like color and consistency.
Place a portion of the wasabi mash on a plate. Drape the sea bass over the mash and spoon the vegetables and sauce over the fish.
Ingredients: (may be scaled down for smaller batches)
3 cups shoyu or soy sauce
4 ounces Mike’s Hot Honey, or regular honey infused with hot pepper flakes
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 cup water
2 ounces Sriracha
Mix all ingredients until incorporated well. Place in squeeze bottle and label.
10 Idaho potatoess, peeled
3 tablespoons salt (for boiling potatoes)
1 cup milk
6 ounces butter
4 ounces wasabi paste
Boil potatoes in salted water until fork tender. Strain completely and combine remaining ingredients in mixer and whip until fluffy mashed potatoes are formed. Season to taste.