Potato-Crusted Sea Bass with Grilled Leek-Fennel Compote
yields 6 servings
6 ea. Black Sea Bass, 4 oz. each
to taste Salt and Pepper
to taste Flour
2 ea. Eggs, slightly beaten
3 ea. Potatoes
2 tbsp. Olive Oil
For Grilled Fennel-Leek Compote:
6 ea. Leeks, cleaned and slit in half
2 ea. Fennel Bulbs, cleaned and sliced
2 tbsp. Olive Oil
2 ea. Large Shallots, diced
1 cup White Wine
2 ea. Bay Leaves
4 ea. Sprigs of Thyme
1 Qt. Heavy Cream
2 Tbsp. Orange Marmalade
1 tsp. Salt
To Taste Fresh-Ground White Pepper
1. Clean, rinse and pat fillets dry.
2. Season with salt and pepper, dust in flour and dredge in egg wash.
3. Slice potatoes paper thin, then use a round 5⁄8-inch cutter. Do not rinse potato rounds.
4. Starting from tail end moving forward, place potato rounds in rows horizontally, progressing vertically, resembling fish scales.
5. Heat a sauté pan until olive oil is hot, then carefully place fillets with the potato side down into the hot oil.
6. Sauté until golden brown; carefully turn fillets over to finish cooking.
7. Reserve for service.
8. For Grilled Fennel-Leek Compote: Brush leek and fennel with olive oil and place on hot grill. Char evenly and remove. Let cool and julienne. In a hot sauté pan, add 1 teaspoon of olive oil and sauté shallots, leeks and fennel for 2 to 3 minutes. Add white wine, bay leaves and thyme sprigs. Reduce wine by ¾ and add heavy cream. Reduce until mixture becomes thick. Add marmalade, salt and pepper. Remove bay leaves and thyme sprigs and reserve. Keep warm.
9. To plate: Place 3 oz. of Leek-Fennel Compote in the center of a warm plate. Place potato-crusted black sea bass on top. Surround with a seasoned fresh vegetable medley. Serve immediately.
Recipe courtesy of David Reardon, Executive Chef, Bacara Resort & Spa, Santa Barbara, Calif.
Photo courtesy of Idaho Potato Commission