Sea Bass In Saffron Sauce From Javier Otaduys Food

SEA BASS IN SAFFRON SAUCE (FROM JAVIER OTADUY'S RECIPE)

Steps:

• Melt 1 stick of butter with the wine and broth or clam juice in saucepan. Add the fillets and poach gently, about 10 minutes. Remove to platter and keep warm.
• Place mayonnaise in another pan together with remaining butter and 1 cup of the liquid used to poach the fish. Heat, stirring frequently, until the sauce becomes smooth. Do not allow to boil. Add saffron and season with salt and pepper to taste.
• Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.

SAUTEED CHILEAN SEA BASS WITH POTATO-PARSNIP BRANDADE WITH PIQUILLO PEPPER SAFFRON SAUCE

Steps:

• Brush oil on both sides of fish and season with salt and pepper. Heat saute pan over medium high heat. Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 2 to 3 minutes.
• Place a large spoonful of brandade onto a warmed dinner plate. Balance one Sauteed sea bass fillet on one side of the brandade. Drizzle the whole plate with the Piquillo Pepper Saffron Sauce.
• Place garlic and 1/4 cup oil in a small saucepan and slowly heat over medium heat until the garlic turns a light golden brown. Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth. Pass the potatoes and parsnips through a food mill into a large bowl. Add the salt cod puree, milk and remaining olive oil and stir until combined. Stir in the butter and season with salt and pepper to taste. Keep warm.
• Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon. Slowly begin whisking in the butter until the sauce emulsifies. Season with salt and pepper, to taste, and fold in the piquillo peppers.

ROASTED SEA BASS WITH SAFFRON CREAM SAUCE

Steps:

• Scale the sea bass. Make an incision in the underside, from the head to the anus, and remove the innards. Wash the sea bass inside and out, and dry well. Preheat the oven to 400°. Peel the orange, removing the bitter white pith. Reserve the orange for future use, and slice and set the peel aside. Stuff the sea bass with the sprig of rosemary and the orange peel. Season the outside of the fish with salt and pepper, and place on a baking sheet lined with parchment paper. Thinly slice the lime, and toss in a bowl with a pinch of salt and the sugar. Scatter the lime on the baking sheet and over the fish. Place in the oven, and roast for about 30 minutes. Meanwhile, prepare the sauce: In a skillet over medium heat, melt the butter. Chop the onion, add to the skillet, and sauté until soft. Deglaze with the wine, and cook until it evaporates. Add the heavy cream and the saffron. Simmer, stirring occasionally with a wooden spoon, until the saffron dissolves and the cream reduces by half. Add the vinegar, season with salt, and mix well. Pass the mixture through a fine sieve, reserving the strained sauce, and keep warm. To serve, spoon the saffron cream sauce on a platter. Remove the sea bass from the oven, and place over the sauce. Scatter the roasted lime slices on the fish, and garnish with chervil, tarragon and chives -