Steamed Seabass with Pearled Vegetables and Basil Cream Sauce
- 300 Grams(10 oz cut in 2 pieces, skinless, boneless and if possible a thick piece) Seabass Fillet
- 1 Carrot
- 1 Zucchini
- 1 Turnip
- 1 Yukon Gold Potato
FOR THE SAUCE
- 1 shallot
- 1 Cups White Wine
- ½ Cups Whipping Cream
- ½ Cups(fresh, leaves only) Basil
- Salt and Pepper
- 6 Samll basil leaves for garnish
- 2 Tablespoons Butter
- Wash your vegetables.
- Peel the potato, the carrot, and the turnip. Reserve.
- Use a melon baller*, to make nice balls in your vegetables. Keep the balls of potato in cold water. You need 3 or 4 balls of each vegetable per person.
- Bring water with salt added, to a boil and add the balls of carrot, wait one minute add the turnip and the potatoes, wait 2 minutes and add the balls of zucchini, let cook for another 2 minutes. Drain and cool down your vegetables in ice water. Drain and keep aside.
- Peel and mince the shallot.
- In a saucepan, add minced shallot and white wine and boil until you have 2 TBS of liquid only, add the cream and simmer 3 minutes. Stop the cooking and keep aside.
- Salt and pepper the fish, steam the fish, with a steamer basket if you have one or in the oven at 165ºC (320ºF), 4 to 5 minutes in the steamer or 12 minutes in the oven.
- In a frying pan add 1 TBS of butter and reheat your vegetable gently, add salt and pepper.
- Reheat the sauce and add the basil and 1 TBS of butter. Remove from heat and blend the sauce with either a hand blender or in a regular blender to make it smooth.
- Use a pasta bowl or a nice large plate for an elegant presentation. Put a good ladle full of the sauce at the bottom of your bowl, add the fish, and place the balls all around. Garnish with a few basil leaves.