Sea Bass
Delicate and flaky sea bass, prepared with various sauces and accompaniments.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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This dish represents a modern fusion of culinary techniques and flavors. Chilean Sea Bass, while a relatively recent commercial catch, has been quickly integrated into fine dining. Pan-searing is a classic European technique for achieving a crispy skin, while Beurre Blanc is a foundational French sauce. The tomato and basil vinaigrette adds Italian flair, reflecting a globalized approach to gastronomy.
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This dish is typically found in upscale restaurants, signifying a refined dining experience that values quality ingredients and skillful preparation. It often appears on menus that feature seafood prominently and cater to a sophisticated palate.
Fine Dining Staple
Chilean Sea Bass, despite its relatively recent introduction to the culinary world, has become synonymous with fine dining due to its desirable flavor and texture, as well as its higher cost which makes it a premium ingredient.
Celebratory Meal
Dishes like this are often chosen for special occasions or celebrations, reflecting a desire to indulge in high-quality food and sophisticated flavors.
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The dish offers a balanced interplay of rich, savory, and acidic flavors. The sea bass provides a delicate, buttery taste, complemented by the bright acidity of the vinaigrette and the creamy richness of the beurre blanc.
The Chilean Sea Bass delivers a rich, almost oily, and subtly sweet flavor. Pan-searing imparts a desirable crispy skin, enhancing the texture. The blistered tomato and basil vinaigrette introduces sweetness from the tomatoes, herbaceous notes from the basil, and a refreshing acidity to cut through the richness of the fish. The lemon beurre blanc sauce adds a layer of luxurious richness, its lemony tang harmonizing with the sea bass and the vinaigrette.
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Perfect Sear
Pat the sea bass dry before searing to ensure a crispy skin. Use a hot pan with oil that has a high smoke point (such as grapeseed or avocado oil). Sear skin-side down first, pressing gently to ensure even contact with the pan.
Beurre Blanc Consistency
Beurre Blanc is an emulsified butter sauce, so maintain a low heat and whisk constantly to prevent it from breaking. If the sauce separates, try adding a small amount of cold water and whisking vigorously.
Tomato Blistering
Use small, ripe cherry or grape tomatoes for the vinaigrette. Blister them quickly in a hot pan with a little oil until the skins begin to crack and release their juices. This enhances their sweetness and adds a slightly smoky flavor.
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