Chef's Help | Rosella's Fruit & Produce Co., Inc.

Back

Lowell Hunt Catering
Keri Williams

Seattle
1111 Fairview Avenue North
Seattle, Wa 98109
206 264-0400
Woodinville
14810 NE 145th Street
Woodinville, Wa 98072
425 486-4072

Pan Roasted Sea Bass
with citrus confit, fried shallots and brown butter

Salt and pepper
6 3 oz pieces of Chilean Sea bass

3 blood oranges
3 Orlando Tangerines
1 1/2 cup simple syrup
1 1/2 tsp champagne vinegar

4 shallots
2 cups peanut oil

1/4 lb butter
1 tsp lemon juice
1 tsp blood orange juice
3 T Italian parsley

Method
For Fish
Season fish and sear in brown butter for 1 1/2 minute per side.
For Confit
Bring simple syrup to boil and pour over orange segments. Let cool and refrigerate.
For Shallots
Slice shallots paper tin on mandolin and fry in peanut oil.
For Brown Butter
Place butter in sauce pan over medium heat. Simmer until the whey begins to turn brown. Remove from heat and slowly add citrus, parsley and salt & pepper.

Back
Lowell Hunt Catering Keri Williams
*Seattle* 1111 Fairview Avenue North Seattle, Wa 98109 206 264-0400	*Woodinville* 14810 NE 145th Street Woodinville, Wa 98072 425 486-4072

Pan Roasted Sea Bass with citrus confit, fried shallots and brown butter

Salt and pepper 6 3 oz pieces of Chilean Sea bass 3 blood oranges 3 Orlando Tangerines 1 1/2 cup simple syrup 1 1/2 tsp champagne vinegar 4 shallots 2 cups peanut oil 1/4 lb butter 1 tsp lemon juice 1 tsp blood orange juice 3 T Italian parsley Method For Fish Season fish and sear in brown butter for 1 1/2 minute per side. For Confit Bring simple syrup to boil and pour over orange segments. Let cool and refrigerate. For Shallots Slice shallots paper tin on mandolin and fry in peanut oil. For Brown Butter Place butter in sauce pan over medium heat. Simmer until the whey begins to turn brown. Remove from heat and slowly add citrus, parsley and salt & pepper.