ROASTED CHILEAN SEA BASS WITH A COMPOTE OF SALSIFY, ZUCCHINI AND BREEN BEANS IN A PORT WINE-BLACK TRUFFLE VINAIGRETTE

Roasted Chilean Sea Bass with a Compote of Salsify, Zucchini and Breen Beans in a Port Wine-Black Truffle Vinaigrette image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 cup salsify, peeled and bias cut 1/4-inch thick
1/2 cup cream
2 teaspoons Parmesan, grated
2 teaspoons blue cheese
1 1/2 teaspoons chives, chopped
1 teaspoon thyme leaves
1 teaspoon parsley, chopped
Salt and cracked black pepper
1/4 teaspoon truffle oil
1/2 cup zucchini slices, bias cut
1/2 cup carrot slices, bias cut
8 ounces port wine
4 ounces veal demi-glace
2 thyme sprigs
5 peppercorns
2 tablespoons shallots, chopped
4 ounces port wine sauce
1 teaspoon sherry vinegar
2 thyme sprigs
5 peppercorns

Steps:

Stew the salsify in the cream until tender and the cream has reduced. Add the cheese, herbs and seasonings. Cook for 3 minutes, then remove from the heat and spread out on a pan to cool.
Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute. Season lightly to taste. Remove from heat and spread out on a pan to cool.
Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours.
For the Port Wine Sauce: Combine all the ingredients and reduce to a light syrup consistency, then strain through a chino.
For the Vinaigrette: Combine all ingredients and reduce to a light syrup consistency. Sea Bass: 4 pieces chilean sea bass Pancetta slices, for wrapping the bass 2 ounces olive oil 1 cup haricots verts, blanched 1/2 cup mushrooms, sliced 1 tablespoon shallots, diced 1/2 teaspoons fresh thyme leaves 1/2 teaspoon black truffles, diced 2 cups salsify-zucchini compote 2 tablespoons heavy cream 3 ounces port wine vinaigrette 1 teaspoon black truffle oil Chervil sprig for garnish
Preheat oven to 400 degrees F. Reheat the port wine vinaigrette and set aside.
Wrap the bass with pancetta. Heat a saute pan over medium high heat and saute the sea bass portions in about 2 ounces of olive oil until golden brown on both sides. Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes. Meanwhile, saute the green beans and mushrooms with the shallots, thyme and black truffles moistening the saute with a small amount of broth to finish. Reheat the Salsify-Zucchini Compote while doing the beans.
Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote. Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate. Add droplets of black truffle oil to the sauce around the plate. Garnish with chervil sprig. Serve.