Chilean sea bass in lemongrass coconut milk with cardamom ice cream
- Chilean Sea Bass - 4 fillets, 225 gr (8 oz) each
- Cardamom ice cream - 4 scoops
- Green cardamom - 1-2, seeds crushed
- Edible flower - enough for garnish
- Cashew nuts - 12-15
- shallot - 1 small, thinly sliced
- Garlic - 2 cloves, chopped
- lemongrass - 2 stalks, soft part, finely chopped
- Ginger - 1 small piece, grated
- coconut milk - 1 can (14 Oz)
- Broccoli Puree
- Broccoli - 1 large head
- leek - 1, white part, trimmed
- Lemon zest - 1 teaspoon
- heavy whipping cream - 2-3 Tablespoons
- garlic - 1, clove, chopped
Sea Bass is one of my favorite fishes. Has a wonderful meaty texture. You need to be very careful with not overcooking it or you could turn a delicate meat into a harsh texture. I love this dish since the first time I made it. It has a lot of textures and flavors. The cardamom ice cream makes it easy to digest.
Prepare the broccoli puree:
Bring a pot of water to boil. Salt the water. Boil broccoli and leek for 10 min. Drain. Puree. Add lemon zest, pepper, cream and a drop of lemon juice. Reserve.
Prepare the sauce:
Bring to boil sauce ingredients in a saucepan. Reduce heat to low and simmer for 20 min. Strain and discard solids.
Prepare the sauce:
Bring infused coconut milk to boil. Add sea bass filets; simmer until flesh begins to flake (about 5 min). Remove fish with slotted spoon. Reserve over a warm platter.
On the center of a plate place the broccoli puree and then the sea bass filet on top. Pour some sauce over the fish. Pour more sauce around the broccoli puree
Serve one scoop of cardamom ice cream on the side. Sprinkle with green cardamom seeds.
Garnish with edible flowers and cashew nuts to add colors and contrast. Enjoy!
This sea bass poached in a lemongrass coconut milk brings out the sweetness of this delicate meaty fish. The cardamom ice cream and broccoli puree not only complement the favors but also add depth and complexity to a recipe that is simpler than it looks.Add to Favourites