Ackee Stuffed Seabass with Chablis Wine Beurre Blanc
winter 2007
- 150 g Sea bass (Fillet)
- Salt and pepper to taste
Marinade:
- 1 clove garlic, chopped
- 1 tablespoon/15 ml olive oil
- ½ teaspoon/2 ½ ml cilantro, chopped
- 1 teaspoon/5 ml lime juice
- 1 tablespoon/15 ml Chablis wine
Stuffing:
- 40 g ackee
- 1 clove garlic
- 1 teaspoon/5 ml shallot, chopped)
- 1 teaspoon/5 ml green (sweet) pepper, diced
- 2 teaspoons/10 ml Chablis wine
- Salt and pepper to taste
Sauce:
- 1 tablespoon/15 ml Chablis wine
- 2 teaspoons/10 ml shallots, minced
- A few drops lime juice
- 2 tablespoons/30 ml heavy cream
- 20 g butter
- Salt and Pepper to taste
- ¼ teaspoon/1 ¼ ml lime zest
Direction
- Portion Sea bass into 5oz fillet. Slit ¾ into centre with sharp knife.
- Marinate with salt, pepper, garlic, olive oil, cilantro, lime juice and Chablis wine and leave in refrigerator for 2 hours.
- Sauté cooked Ackee with shallots, garlic, green pepper and infused with Chablis wine, seasoned with salt and pepper.
- Stuff ackee mixture in sea bass fillet.
- Panfry the Sea bass in oil until light brown and finish in pre-heat oven at 325F.
- Reduce cream by half.
- Combine shallots, Chablis, lime juice and reduce until nearly dry.
- Add the reduced heavy cream to shallots mixture and continue to reduce slightly.
- Gradually whisk in the clarified butter and season with salt and pepper.
- Pool the sauce on a hot plate, put Sea bass on the sauce and serve.
Serves: 1
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-By Vijay Bhaskar Reddy Tigura, Executive Chef, Hilton Kingston Hotel, with Sous Chef Carleto Eubanks
We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com