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Post by marlaoh on Jan 9, 2004 7:09:32 GMT -6
Waters' Chilean Sea Bass, Lobster Mashed Potatoes and Mango Beurre Blanc PREPARATION INSTRUCTIONS FOR: Mango Dusted Chilean Sea Bass with Lobster Mashed Potatoes and Mango Beurre Blanc.
Ingredients:
1 Quart Whipping Cream
1 oz. Lobster Meat Chopped
5-10 Peeled Potatoes
2 oz. Butter
4 Mangos
7 or 8 oz. Sea Bass Fillet
6 oz. Mashed Potatoes
2 Tablespoons Oil
1 oz. Spinach
Cooking Instructions:
1. Peel and chop 4 Mangos and reduce in sauce pan over medium heat till dry.
2. Puree dried mangos, set aside. (Mango Glace)
3. In separate sauce pan simmer 1 quart whipping cream over medium heat till thickened. Add 6oz. of Mango Glace, stir and let simmer for 2-3 minutes. Add 2 oz. butter, salt and pepper to taste and let stand 1-2 minutes. (Beurre Blanc)
4. Prepare Lobster mashed potatoes by boiling peeled potatoes until soft. Drain, add ΒΌ cup heavy whipping cream and 2 oz. butter. Whip till smooth stirring in chopped Lobster meat.
5. Sear Sea Bass fillet in 2 tablespoons oil over medium heat in skillet.
6. Place seared fillet in cake pan that has been coated with non-stick cooking spray. Put remaining Mango Glace on top of fillet and bake at 350 degrees cooked through (approximately 10 minutes).
7. Wilt 1 oz. spinach in 1 tablespoon butter.
8. To serve: Coat plate with Mango Beurre Blanc. Build using mashed potatoes first, then spinach, then Sea Bass fillet. Top with Mango Beurre Blanc.
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