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!