• St. Elias 14

    From Dave Drum@1:3634/12 to All on Mon Jul 19 15:29:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Wayne Elias' Pan Roasted Sea Bass w/Heirloom Cherry Tomat
    Categories: Seafood, Vegetables, Herbs, Dairy
    Yield: 10 Servings

    MMMMM--------------------------SEA BASS-------------------------------
    10 (6 oz ea) sea bass fillets
    10 oz Heirloom cherry tomato
    Tomatillo cilantro melange
    - (below)
    20 oz Sofrito (below)
    10 Sweet corn soufflés (below)
    Salt & white pepper for sea
    - bass

    MMMMM-----------------TOMATO-TOMATILLO-CILANTRO----------------------
    1 pt Heirloom cherry tomatoes
    1 Basket fresh tomatillos
    2 tb Fine chopped cilantro
    1 tb Fine chopped Italian
    - parsley
    2 tb Lime juice
    1 tb Olive oil
    Salt

    MMMMM-----------------SOFRITO SAUCE (MAKES 24 OZ----------------------
    6 md Roma tomatoes; small dice
    2 md Red bell peppers; small
    - dice
    2 md Yellow bell pepper; small
    - dice
    2 Shallots; peeled, fine
    - chopped
    1 tb Fresh garlic
    1 ts Saffron
    1/2 c Olive oil
    2 tb Butter
    1/4 c White wine
    Salt & pepper

    MMMMM---------------------SWEET CORN SOUFFLE--------------------------
    8 Ears fresh corn; shucked,
    - cleaned
    1/2 c Corn starch
    1/2 c Melted butter
    1/2 c Milk
    1 ts Cornmeal
    2 lg Eggs
    1/4 c Sugar
    pn Salt

    SEA BASS: Set the oven @ 400ºF/205ºC.

    Season each piece of sea bass with salt and white
    pepper.

    Add 2 tablespoons of grapeseed oil to an ovenproof
    skillet.

    Sear the sea bass over medium-high heat, on one side for
    2-3 minutes until nicely browned.

    Flip the fish to the opposite side and roast in the oven
    for 5-6 minutes or until the fish is just cooked
    through.

    Set aside

    MELANGE: Chopped heirloom cherry tomatoes and tomatillos
    medium fine.

    Add the lime juice and the olive oil.

    Salt and white pepper to taste.

    SOFRITO: Sauté garlic for 3 minutes. Add shallots and
    cook for another 3 minutes then add the bell peppers and
    cook for about 5 minutes.

    Add the tomatoes and wine and cook for 10 minutes at low
    heat.

    Stir in butter and season with salt and pepper to taste

    Makes 24 oz.

    SOUFFLE: Shaved 4 ears of corn and put in a mixing bowl
    the other 4 shaved them and strain them and save the
    milk.

    In a mixing bowl add the rest of the ingredients
    finishing with the butter, salt and sugar

    Mix them well and in a well spray 4 oz foil cups, filled
    up to 3/4 full with corn mixture.

    Bake @ 300ºF/150ºC in a 200 pan with 1" of water.

    Cover with foil and bake for 35 minutes.

    RECIPE FROM: https://www.hallmarkchannel.com

    Uncle Dirty Dave's Archives

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