Chef Robert Sturm: Zesty Sea Bass

Step One

Ingredients:

2 oz. Olive Oil

2 tbls. Shallots (minced)

1 tspn. Garlic (minced)

1 pinch Saffron

2 tbls. Red Bell Pepper (brunoise)

2 tbls. Celery (peeled, brunoise)

1 tbls. Carrot (brunoise)

4 tbls. Cilantro (chopped)

1 tbls. Parsley (chopped)

2 tbls. Tomato (brunoise)

12 oz. Spicy Tomato Juice

TT Salt
TT Pepper Mix Blend

Procedure:
Sweat shallots, garlic, saffron, bell pepper, celery and carrot in olive oil. Add tomato juice. Simmer 15 minutes. Stir in cilantro, parsley and tomato. Simmer additional 15 minutes. Season to taste. Reserve.

Step Two

Ingredients:

6 oz. Spinach

2 tbls. Onion (1/4″ diced)

1 tbls. Butter

TT Salt

TT Pepper Blend

6 oz Filet of Sea bass

Vegetable Oil (as needed)

2 oz. of Shrimp

1 oz. Almonds (toasted)

1 Fresh Lemon

Procedure:
Sauté onions and spinach. Season to taste. Reserve. Season Sea Bass with oil and spices. Broil or sauté until done. Place spinach mix on plate. Top with sea bass. Garnish with warm shrimp and almonds. Garnish plate with vegetables. Napé sea bass, shrimp and vegetables with sauce. Squeeze lemon juice from fresh lemon on top of fish.

 

Source: fbworld

 

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