Pan-Seared Chilean Sea Bass with Caramelized Leeks

Serves 4

Chilean Sea Bass Ingredients:
2 lbs. of Chilean sea bass filet (remove skin and bones, cut into quarters)
2 cups julienned leeks
2 large potatoes (peeled, sliced thin and roasted)
2 tbsp. soybean or peanut oil
1 cup cooked green vegetables

Sauce Ingredients:
½ cup wine vinegar
½ cup Chablis
1 shallot (peeled and chopped)
1 bouquet of thyme, bayleaf and peppercorns
1 lb. of unsalted butter
1 lime

Directions:
1. Combine all of the sauce ingredients, except the butter, and reduce by 3/4. Add ½ lb. of butter. Cook on high until frothy. Add the remaining butter (½ lb.) and cook on high until frothy and expanding. Strain and add lime juice. Salt and pepper to taste.
2. Heat oil in two sauté pans until just smoking. Season Chilean sea bass, dredge in flour, pat off excess and add Chilean sea bass to each pan. Cook Chilean sea bass on each side until golden brown. Divide leeks into pans and add a pinch of salt.
3. Roast in a hot oven for 8 to 12 minutes, depending on the thickness of the fish.
4. Divide potatoes on center of four plates with vegetables and top with Chilean sea bass. Sprinkle sauce over fish and around plate. Garnish as desired.

Recipe courtesy of Aldo Lamberti's Family of Restaurants



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