Follow Chef Daniele's outstanding recipe from Prego's and master your own
Chilean Sea Bass with Pistachio Crust comfortably from your Kitchen!
Recipe:
200grams of Chilean Sea Bass
50grams of Crushed Pistachio
20grams of Mustard Dijon
100grams of Green Asparagus
200grams of Potato
1 piece of Garnished Cherry Tomato
Sakura Mix for Garnish
100ml of Balsamic Vinegar
30grams of Sugar
30grams of Honey
10grams of Rosemary
10grams of Fresh Summer Black Truffle
Salt & Pepper
30ml of Extra Virgin Olive Oil
50grams of Bread Crumbs
1) Pan sear the Sea Bass in a hot pan with oil then season with salt and pepper.
2) Once done, brush the fish with the mustard and use the pistachios for the crust then bake in the oven at a temperature of 180C for 8 minutes.
3) Blanch the asparagus in boiling water, then in a hot pan put the honey and start to caramelize it; once ready, add the asparagus into it and reduce all the water from it.
4) Cut the potatoes into cubes, marinate with salt, pepper, half of the rosemary and extra virgin olive oil. Cook in the oven for 20 minutes at a temperature of 200C. Once ready, pass trough the bread crumbs and bake in the oven again at a temperature of 225C for 5 minutes.
5) Caramelize the sugar in a hot pan, add the remaining rosemary along with the balsamic vinegar and reduce at slow fire.
6) Serve the fish using the potatoes and the asparagus as a base, put the sauce around, shave the truffle on it, use the sakura mix and the cherry tomato to garnish.
Buon Appetito!
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