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Things smelled really good in our studio Wednesday morning! We had a chef here cooking up a special recipe.

Chef Daris Leatherwood from Eighty3 in the Madison Hotel showed us how to make Honey-Soy Glazed Seabass!

 

Eighty3 Honey-Soy Glazed Seabass

To make the leek and fennel ragout

  • 2 oz. carrots small diced
  • 2 oz. fennel small diced
  • 2 oz. Belgian endive
  • 2 oz. leek
  • Tablespoon fresh Italian parsley
  • Salt and pepper to taste
  • 1oz. unsalted butter

To make the sauce

  • 1 clove garlic crushed peeled
  • 1/3 cups soy sauce
  • 2 tbs. sesame oil
  • 2 tbs. lemon juice
  • 2 tbs. honey

To make the mashed potatoes

  • 3 medium baking potatoes peeled and coarsely chopped
  • 1 teaspoon salt
  • 6 tablespoons butter, at room temperature
  • 2 teaspoon roasted garlic puree
  • 1 tablespoon (or more) whole milk, at room temperature or warmed
  • Salt and ground white pepper

~In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

~Add the butter, and garlic puree. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and white pepper, if needed.

To prepare the fish

  • 1 – 7oz skinless sea bass filet
  • Salt and pepper to taste

Cooking

~Heat olive oil in large pan on MEDIUM-HIGH until oil faintly smokes; add fish. Turn over when fish changes color one-quarter of way up and seared side has turned paper bag-brown, 3 min. –

~In a separate pan, sauté carrots, Belgium endive, fennel and leek. Sauté with butter to translucent add salt and pepper to taste.

 

Presentation

Center on plate 5-6 oz portion of mashed potatoes

Place sea bass on top of mash

Place ragout on side of mash and sea bass

Drizzle with honey soy sauce

Top with 3 segments of grape fruit and cilantro

Enjoy!

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