Best Sea Bass With Leeks Potatoes And Balsamic Vinaigrette Recipes

Seared Sea Chilean Bass with Artichokes-Leek-Vinegar Reduction Yukon Gold Country Mash image

Provided by Ming Tsai

Time 1h50m

Yield 4 servings

Number Of Ingredients 19

4 (7-ounce) pieces chilean sea bass, skin off
8 baby or 4 small artichokes
Canola oil to cook
2 tablespoons minced garlic
1/2 tablespoon ginger, julienned
2 leeks, white part julienned, washed well
Salt and black pepper to taste
12 cherry tomatoes, cut in half
3/4 cup balsamic vinegar
3 tablespoons Chinese black vinegar
2 to 3 tablespoons butter
1/4 cup chive batons, 1/2-inch
6 large yukon gold potatoes, washed, un-peeled, quartered
Canola oil to cook
2 tablespoons minced garlic
1/2 tablespoon minced thyme
1 1/2 cups heavy cream
3 ounces butter
Salt and pepper to taste

Steps:

To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the 'hair'. Trim the stem to the heart. Quarter the artichoke with stem on. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside. To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent. Add the butter and stir in. Check for seasoning. Meanwhile pre-heat an oven to 425 degrees. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish.
In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 per cent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add butter, salt and pepper and check for seasoning. Keep warm.
PLATING Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place bass on top and garnish with chives.

Sea Bass With Artichokes and Balsamic Vinegar image

Provided by Maito

Categories Bass

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

12 ounces sea bass, skin off
1 teaspoon olive oil
2 garlic cloves, minced
1 leek, white part, julienned (washed well)
salt and pepper
8 artichoke quarters in water, or marinated, drained
12 cherry tomatoes, halved
1/4 cup balsamic vinegar

Steps:

Barbecue fish just until done (be careful not to overcook).
While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
Add artichokes, tomatoes and balsamic vinegar.
Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
Plate fish with sauce and enjoy!

Oven-Roasted Sea Bass With Fennel & Leeks Recipe - (4.7/5) image

Provided by ltrodrigu

Number Of Ingredients 13

Sea salt and freshly ground black pepper
1/4 cup olive oil
1 fennel bulb, halved and sliced 1/2-inch thick
1 large leek, halved and sliced 1/2-inch thick
2 shallots, sliced 1/2-inch thick
2 cloves garlic, minced
1 large celery stick, sliced 1/2-inch thick
1 tablespoon thyme leaves
1/4 cup white wine
2 whole sea bass (about 2 pounds), scaled and gutted
1 lemon, cut into wedges
4 tablespoons unsalted butter, cut into pieces
6 small new potatoes

Steps:

Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat. Sauté fennel, leeks, shallots, garlic, celery and thyme until just soft but not colored, about 5 minutes. Add wine and simmer until reduced, 2-3 minutes. Season with salt. Transfer vegetables to a roasting pan that will hold fish snugly. Season fish with remaining oil, a squeeze of lemon juice and a generous pinch each of salt and pepper. Nestle fish into vegetables in roasting pan and dot top of fish with butter. Roast until flesh is just cooked through, flaky and easily slides off bone, 20-25 minutes. Meanwhile, add potatoes to boiling water and cook until tender, 15 minutes. Strain, halve potatoes and season with salt. Serve fish on top of sautéed vegetables and pan drippings, with boiled potatoes alongside. Garnish with lemon wedges.