Poached Chilean Sea Bass by Chef Gerrie

Poached Chilean Sea Bass with Citrus, Pomegranate, and Watermelon Radish

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Delicious Poached Sea Bass by Chef Gerrie
Deliciously Poached Chilean Sea Bass over slices of Blood Oranges, Limes, Lemons, Pomegranate Seeds and Watermelon Radishes with Pink & Green Peppercorns and Fennel Salt

Delicious poached Chilean Sea Bass that will blow your mind!

This deliciously poached Chilean Sea Bass is seasoned with crushed pink and green peppercorns, and fennel sea salt. It’s poached in a sexy court bouillon of Alsatian Riesling, with a kiss of fish fumet stock, minced shallots, sweet creamery butter, and enhanced with slices of blood oranges, limes, lemons, watermelon radishes, and pomegranate seeds. It is garnished with fried fennel, pomegranate seeds, fennel fonds, and microgreens. A mind blowing experience in each bite!

Poaching is one of the most healthiest choices of cooking.

The Chilean Sea Bass or any other fish is a lean protein. Poaching is a delicate and aromatic cooking method. It’s one of the “Fabulous Five” cooking methods, which every cook needs to know about!

The poaching liquid is the key… all hail to the Almighty Court Bouillon! 

Here, I create a court bouillon that accentuates the high fat content, rich, buttery flavor of the fish. It’s almost sinful how the flavor profile leaves you with a mouth-feel turn on!

Image result for antarctic toothfish picture

How ugly or scary looking a fish can be; yet, when eaten takes you to a place of nirvana. Go figure..

Actually, The Chilean Sea Bass is not a bass, but a cod fish variety…aka…Patagonian Toothfish or Antarctic Toothfish. You just want to make sure, when you buy “Chilean Sea Bass” that it was fished from sustainable practices of fisheries from the Antarctic or Southern Oceans. Anywhere else, just say no…

Get ready for this explosion in your mouth, in the purest sense of flavor created by a savory and aromatic poaching court bouillon and this simple, gentle cooking method.

Serves 4-6

[ingredients title=”Equipment”]

[/Equipment]

[ingredients title=”Ingredients”]

  • 1 1/2-2 Lb           Chilean Sea Bass, skinless and cut into 4-6 portions
  • 2 t                        Pink peppercorns *
  • 1 T                       Green peppercorns *
  • 1 t                        Coriander Seeds
  • 1-2 t                    Fennel salt 
  • 6 T                     Unsalted butter
  • 2                         Shallots, minced
  • 1                          Large garlic clove, minced
  • 1                          Blood orange, sliced thin
  • 1                          Lemon, sliced thin
  • 1                          Lime, sliced thin
  • 1                          Watermelon radish, sliced thin *
  • 3 T                      Pomegranate seeds,  reserve half for garnishing
  • 1 Qt                    Water
  • 2 C                     Alsatian Riesling, dry yet fruity
  • 1/4 of 1.5oz       Fish Fumet Stock or (1/2 C Fish Stock) *
  • 1                          Fennel bulb, core removed and sliced thin with a few fonds reserved for garnish
  • 1 C                      Wondra Flour for dusting fennel slices
  • 1 C                      Coconut oil, for shallow pan frying fennel *
  • 1 oz                    Microgreens  for garnishing *

[/ingredients]

Chef Gerrie’s Notes:

3-4 Qt. Poaching vessel with lid, large enough to hold fish. You want it to be wide enough to hold the fish fillets. Now, if you don’t have one this size but you do have a roasting pan…thats cool…use aluminum foil as a lid. You can set over 1-2 burners medium/low heat or in 350°F oven for 10-15 minutes until fish is opaque with an internal temperature of 145°F.

* Pink Peppercorns is not actually a peppercorn, instead of coming from the vine that black, white, and green pepper is from, pink peppercorns are the berries of Peruvian pepper tree that grows throughout South America, but often is grown throughout suburban North America. The slight peppery flavor is due to piperine oil. The flavor is rather fruity with an aroma of pine, juniper berry, and a vague sort of berry.

* Green Peppercorns  flavor isn’t as spicy as black pepper, nor as pungent. Use this Green Peppercorn where a softer note and somewhat sweet black pepper flavor is required. Perfect for use in creamy salad dressings, vinaigrettes, sauces, or marinades. It has a fresh, perky, and piquant flavor. Green pepper makes for an excellent addition to poultry, fish, vegetable, and milder game meats.

* Fennel Salt is Adriatic Sea salt blended with toasted fennel, organic Sicilian fennel pollen, and exotic spices. An excellent condiment for finishing soups and salads, or as a rub for roasted root vegetables, grilled pork chops, steaks, and especially fish and other seafood. This fennel salt is great as a finishing salt. It takes many, many fennel flowers to create even a small amount of this pollen, making this spice nearly as expensive as saffron. The lovely flavor is like a much sweeter and more powerful fennel seed. Fennel pollen is popular in Italy, where cooks add to their olive oil for bread and make a fennel pesto.  It has a sweet, perfume anise-like flavor. Rather than making food taste like licorice, though, fennel imparts a light, bright spring-like quality to foods.

* Watermelon Radish is an heirloom Chinese daikon radish and botanically a member of the Brassica (mustard) family. Look for watermelon radishes with smooth skin free of deep cracks and for an exceptionally pink interior look for radishes with pink taproots.  radishes can be served fresh or cooked, hot or cold. Cooking the Watermelon radish will enhance its natural sweetness and temper some of the spice. Sliced thin they are perfect for showcasing their vibrant color in salads, atop sandwiches, or alongside sushi. This variety is also popularly sliced and pickled then utilized as a colorful condiment.

Watermelon Radish by Chef Gerrie
Watermelon Radish

* Fish Fumet Stock by More than Gourmet like all of there other glaces is a 30-time reduction of perfect fish fumet, made from the bones and trimmings of a variety of white fish with white wine and aromatics. It is delicately simmered to the point of fumet, then reduced all the way down to a glace. The fish fumet’s clear yellow color and lovely aroma are outstanding as a braising or poaching liquid, in addition to its primary use in sauces. More than Gourmet’s products are the bomb! A little goes a long way.

* Coconut oil is great to pan fry. It’s a stable oil that doesn’t break down easily at high temperatures like other oils do. It doesn’t go rancid easily and has amazing nutritional properties. Did you know…Over 50% of the fat in coconut oil is lauric acid. In fact, coconut oil is the richest source of lauric acid after breastmilk. From digestion advantages, beauty remedies (hair and skin), Immune, hormonal, and brain boosting benefits!

* Microgreens are a vegetable green, harvested after sprouting as shoots, that are used both as a visual and flavor component or ingredient primarily in fine dining restaurants. They are packed with intense flavor. They have high levels of antioxidants. Microgreens promote healthy skin, eyes, and have fighting cancer properties. If you are serious about speciality produce, visit The Chef’s Garden they have been delivering specialty products with optimum shelf life, quality, flavor and nutrition direct from the farm to the world’s most discriminating chefs for nearly 30 years.

[directions title=”Directions”]

  1. Heat and lightly toast whole spices… pink peppercorns, green peppercorns, and coriander seeds in a dry small sauté pan. Then grind them in a coffee grinder.
  2. Season Chilean Sea Bass fillets with spices and fennel salt on both sides.
  3. Butter poaching vessel well and sprinkle bottom of pan with shallots and garlic.
  4. In a single circular pattern layer lemon, limes, blood oranges, and watermelon radishes in the bottom of pan. Sprinkle half of the pomegranate seeds on top. Then lay fish fillets on top.
  5. Prepare the Court Boullion/Cooking Liquid: Mix together wine, water, and fish fumet stock in medium-large sauté pan and bring up to a simmer.
  6. Carefully pour poaching liquid around fillets to cover fruit and radishes and up to about 1/3 way up the side of fillets.
  7. Bring up to a simmer, lower temperature and cover with lid. Poach fish for 8-10 minutes or until fish is opaque and has a internal temperature of 140°F.
  8. In a mixing bowl dust well the fennel slices with Wondra flour. Pan fry fennel slices in coconut oil.
  9. Once Chilean Sea Bass is cooked, remove lid and sprinkle the rest of the pomegranate seeds over the fish. Garnish with fried fennel, fennel fonds, and microgreens. On a serving plate or platter, lay the citrus slices and the watermelon radishes down first, then top with fish fillets followed with the garnishes.

[/directions]

 

 

 

 

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