Black sea bass is one of my favorite seafood’s, medium firm, delicious tasting and a wonderful skin that crisps up when sautéed. I purchased my Sea bass whole and fresh from Monterey Fish Market. I prefer buying a whole fish as it’s a better way to judge freshness. Look for bulging clear eyes, bright red gills, firm flesh, intact scales and a smell of the sea when you buy fish.
The dish I developed above is a pan sautéed Black Sea Bass on a truffle potato puree. The bass is placed on sautéed spinach and the sauce is a short rib sauce. The foam is orange leak foam and on top of bass is a orange leek Gremolata. I will post the recipe here shortly.
The dish I developed above is a pan sautéed Black Sea Bass on a truffle potato puree. The bass is placed on sautéed spinach and the sauce is a short rib sauce. The foam is orange leak foam and on top of bass is a orange leek Gremolata. I will post the recipe here shortly.
