A dainty dish that leaves no one indifferent. Original combination with vegetables a variant of briam and cream flavored with sake, the special drink of Japan drunk hot or cold. In the culinary creation of Mr.Chrysikopoulos it gives a special touch. But if you do not have sake, you can replace it with Assyrtiko wine or the fabulous Mantinia Nasiakos which is my favorite. Remember that it is “modern” to use fine wine also in our kitchen and to accompany the dish with it. Enjoy …
Sea bass with sautéed vegetables and cream flavored with sake
By Christos Chrisikopoulos executive chef professor at Etoile school.
Ingredients
1200 gr bass filets
2 onions, sliced into rings
2 carrots, sliced
1 eggplant flask into rings
400 gr potatoes sliced into rings
1 Florina pepper into rings
2 medium tomatoes, grated
Sea salt
Freshly ground pepper
Fine olive oil
Fresh thyme
For the cream
200ml broth from the fish
1 dry onion, finely chopped
30 gr butter iced
120 gr sour cream
80 ml sake
Sea salt
Freshly ground pepper
For finishing
Black sesame seeds
How to prepare
In a pan we place all our vegetables, we salt and pepper, sprinkle with thyme and with fine olive oil. Mix well and bake in a preheated oven at 190 oC for 35 minutes.
With a sharp knife we cut the bass in fillets.
We keep thei heads and after we wash them, we place them in the pan that we “brushed” with olive oil and sauté with the onion. We turn them with forceps leaving them for 2 minutes on each side. “Deglaze” with sake. Allow for the alcohol to evaporate and add a little hot water, salt and pepper. Allow to boil for 10 minutes and remove the pan from the heat.
Strain using a cheesecloth and keep the broth. Put it in the pan and add cream and butter. Mix until the sauce is homogenous and warm enough.
In a nonstick pan that we have “brushed” with olive oil sauté the fillets of sea bass for 2 minutes on each side. Turn with forceps adding salt and pepper.
Remove the fish to a platter and start to set the dishes.
First in the center of the dish put the grilled vegetables and on top the fish fillet. Drizzle with sauce and sprinkle with black sesame seeds if we want.
Small secrets
We can replace the bass with any fish fillet we want, fresh or frozen.
