Chilean Sea Bass with spinach, potato puree, and ponzu butter sauce

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Charlie is out of town for the whole week.  Yeah, it’s kinda lonely and quiet in the house….but that also means I can cook things that he doesn’t like!!  One of which is fish.  I have really tried making him fish he likes, but he just wasn’t a fan of the fishy quality of the food.

This dish is incredible.  Pretty much gourmet quality, something you would see at a fancy $20-25/plate restaurant.  And it’s SO simple to make.  When I was cooking the fish, I thought to myself “seriously?  That’s it?!”  My picture vs. the picture on the website does not look as pretty (my butter sauce dots didn’t exactly turn out as dots…), but it looks marginally pretty.

The potatoes were SO creamy and rich—maybe too creamy.  I couldn’t even eat all of them.  I would maybe recommend using half and half or whole milk instead of heavy cream.  Other than that, it’s very simple, takes about an hour or so to make, and your guests surely will be full and happy 🙂

YIELD: 2 servings

TIME: 1 hour 15 minutes

INGREDIENTS
4 red potatoes
2 cups half-and-half or whole milk
4 Tbsp butter
1 shallot, minced
salt and pepper

1 Tbsp butter
1 container spinach
1 clove garlic, minced
1 shallot, minced
2 Tbsp white wine
salt and pepper

1 lb sea bass, cut in equal halves
1 Tbsp olive oil
salt and pepper

1 Tbsp mirin (sweet rice wine)
2 Tbsp ponzu sauce
2 Tbsp butter

DIRECTIONS
To make the potato puree, peel and boil the potatoes until it is soft, about 15 minutes or more.  While potatoes are cooking, simmer the half-and-half with the minced shallots.  Drain the potatoes and pour into a blender along with the half and half mixture and butter; season with salt and pepper to taste.

To make the spinach, heat a saute pan to medium high and melt butter.  Cook spinach until wilted and then add shallot and garlic.  Deglaze the pan with wine and season with salt and pepper.

To make the ponzu butter sauce, heat mirin and ponzu over medium low heat until warm.  Remove from heat and add butter until mixture is completely combined.

Heat a saute pan over medium heat and add olive oil.  Cook sea bass and sprinkle salt and pepper on top; cook 7 minutes per side, until it is flaky.

To assemble, pour potato puree on a plate, place spinach in the center, and place sea bass on top with ponzu sauce drizzled on the side.

Hope y’all enjoy!

xoxo, Sara

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