PAN ROASTED CHILEAN SEA BASS

Recipe by Bryan Skelding, Executive Chef at The Greenbrier, White Sulphur Springs, West Virginia, USA.
​Image by Diana DeLucia. 

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Serves 1

Ingredients

Chilean Sea Bass

• 2 oz. Clarified Butter
• 5 oz Chilean Sea Bass
• Kosher Salt to taste

Farro

• 1 Large Carrot (peeled and split lengthwise)
• 1 Large Onion (peeled, root end trimmed but left on and cut in half)
• 2 stalks Celery (washed and cut in half)
• 3 cloves Garlic (crushed)
• 3 qt. Vegetable Stock
• 1 sprig Rosemary
• 6 sprigs Thyme
• 2 Bay Leaves
• 1 qt. Anson Mills Farro 
• Black Peppercorns to taste
• Salt and Pepper to taste

Roasted Cauliflower

• 4 oz. Cauliflower
• Blended Oil to roast
• 1 Tbs. Brown Butter
• Fine Herbs to taste
• Salt and Pepper to taste

Braised Swiss Chard

• 2 bunches Swiss Chard
• 3 slices Bacon (raw and diced)
• 2 oz. Onion (diced)
• 4 cups Chicken Stock
• Salt and Pepper to taste

Peanut Romesco Sauce

• 1 oz. Virginia Diner Peanuts
• 3 slices Pullman Loaf
• 12 oz. Red Pepper
• 7 oz. Tomato (peeled and seeded)
• 2 Tbs. Garlic (sliced thin)
• 6 oz. Extra Virgin Olive Oil

Garnish

• 1 Lemon (cut in half)
• White Pepper to taste (finely ground)

Preparation

Chilean Sea Bass

Season the sea bass with salt.

In a saute pan, add the clarified butter and melt on high heat. 

When the butter just gets to a smoking point, add the sea bass and let caramelize until a golden brown. 

Flip and brown the other side. 

Finish in a 350°F oven until just done.


Farro

In a large heavy-bottomed pot, add the vegetables and caramelize on all sides.
 
Add the vegetable stock, peppercorn, rosemary, thyme and bay leaves. 

When liquid reaches a boil, add the farro.  

Simmer and cover with parchment. 

Continue to cook until the farro softens up, about an hour. 

When farro is tender, add salt and pepper to taste. 

Remove from heat then put in storage container to chill.
​

Roasted Cauliflower

Toss the cauliflower in blended oil and roast in a baking dish at 350°F until tender.

In a small sauce pan melt the butter and allow to brown.

Remove the cauliflower from the oven then toss in the brown butter. 

Sprinkle with salt, pepper and fine herbs to taste. 


Braised Swiss Chard

De-stem the chard and cut into 2-inch x 2-inch pieces and wash thoroughly.

In a large heavy pan, render the bacon and add the onions.

Sweat the onions until translucent.

Add the swiss chard and chicken stock to the pan and simmer until tender. Add salt and pepper to taste. 

Strain excess liquid.


Peanut Romesco Sauce

On an oven tray toast the peanuts and set aside.

Fry the 3 slices of pullman loaf until lightly browned then cut into small pieces. 

In a frying pan sauté the red pepper until tender then add the tomato and garlic.

Pulse the toasted peanuts in a blender with the bread and a little olive oil.

Add the red pepper sauce and continue to blend. 

Emulisify the remaining olive oil.


Assembly

Place the peanut romesco sauce on a plate then place the farro, braised swiss chard and roasted cauliflower on top as show in the image. 

Squeeze the fresh lemon juice over the sea bass and sprinkle with a pinch of white pepper. Place on top of the farro. 


Wine Match

2006 Schramsberg Vineyards,Blanc de Noirs, North Coast, California

Interviews and recipes from Bryan Skelding and The Greenbrier in Golf Kitchen First Edition, 2017