Pan Seared Sea Bass with Saffron Sauce and Vegetable Ragout (Enchantment Resort)

Pan Seared Sea Bass

4 ea 6-7 oz. Sea Bass fillets
8 ea fingerling potatoes, cut in half and roasted
1 ea bulb of fresh fennel, julienned and roasted
3 C exotic mushrooms (shiitake, oyster & portabella), rough chopped or sliced
3 C baby spinach
3 T chopped shallots
3 T mushroom trimmings (leftover from the exotic ones)
1 t saffron threads
½ t chopped garlic
4 ea baby carrots, cut in half & blanched
8 ea baby red pear tomatoes
1 ea bay leaf
¼ t cracked pepper
1 ½ C dry vermouth
2 C heavy cream
2 T butter (unsalted)
2 T chopped mixed herbs (basil, chervil, chives & parsley)
2 T flour for dusting fish
olive oil
salt
white pepper
micro greens for garnish

Saffron Sauce makes approx. 1 cup

In warm medium-size sauce pot, add 1T olive oil, 3T mushroom trimmings, shallots, garlic, and saffron. Sweat for 2-3 minutes. Add cracked black pepper, bay leaf and vermouth. Reduce vermouth by ¾ and add heavy cream. Simmer for approx. 5 minutes, or until sauce becomes thick and coats the back of a spoon. When done, remove from heat, finish with 1T butter and season with salt and pepper. Strain through a fine strainer and set aside.

Pan Seared Sea Bass, continued

Ragout makes approx. 3 cups

Cut fingerling potatoes in half and season with 1 tsp. of olive oil, salt and pepper. Place on baking pan and bake in 375 degree oven for approx 12 minutes, until a nice golden brown and cooked. Set aside.

Remove stalks and frond from the fennel bulb. Julienne the fennel and season with 1 tsp. of olive oil, salt and pepper. Place on baking pan and bake in 375 degree oven for approx. 8 minutes, until cooked. Set aside.

In heated sauté pan, add 2T olive oil and 1T butter. Add 3C exotic mushrooms and cook until slightly soft. Add the fingerling potatoes, fennel and spinach. Continue cooking until spinach is wilted and the mushrooms are tender. Season with salt, pepper and chopped herbs. Set aside and keep warm.

Sea Bass

Season sea bass fillets with salt and pepper. Dust in flour and place in hot sauté pan with olive oil. Sear on one side for approx. 2 minutes, then turn over and place in 400 degree oven for 5-7 minutes, or until fish is firm to the touch.

In small warm sauté pan, add 1tsp. of olive oil , 1T of butter, carrots and tomatoes. Cook until heated through . Finish with salt, pepper and chopped herbs.

Assembly

Spoon ¼ cup of saffron sauce onto center of plate and spread to cover plate. Place approx. ¾ cup of ragout in center of plate. Place the sea bass on top of the ragout and garnish with carrots, tomatoes and micro greens. Ready to serve.

Yield: 4 Servings
Recipe by: Enchantment Resort