Chilean Sea Bass From Chez Philippe
February 14 & 15
Valentine’s Day Dinner – Chez Philippe
An elegant three-course dinner in one of OpenTable’s “Top 100 Most Romantic Restaurants in the U.S.”
Served 6 p.m. – 10 p.m.
$90++ per person, optional wine pairing: $30
Hemp Seed Crusted Chilean Sea Bass With Braised Red and White Belgium Endive, Lentil, Ragout
28 oz Chilean Sea Bass, cut in 4 portions
1 oz Shelled Hempseed
1 egg yolk
2 oz black lentils
1 zucchini, cut in ¼ inch cubes
1 yellow squash, cut in ¼ inch cubes
2 each Roma tomatoes, cut in ¼ inch cubes
1 bunch green onion, cut small
1 grilled portabella mushroom, cut in ¼ inch cubes
2 garlic cloves
1 bay leaf
1 sprig rosemary
1 sprig thyme
2 slices apple wood bacon (optional)
1/8 cup heavy cream
1 tbsp butter
Braised Belgium Endive
2 each white Belgium Endive
2 each red Belgium Endive
¼ cup port wine
¼ cup orange juice
1 pinch sugar in the raw
1 oz butter
1/2 cup white wine
1/4 cup fish stock
1/8 cup heavy cream
6 oz butter
1 whole lemon
Coat Sea Bass with Hempseed, set aside in refrigerator
In water cook black lentils and add in a sachet the rosemary, thyme, bay leaf, garlic , cloves, onions and cook with lentils until the lentils are tender but not over cooked. Strain the liquid set aside.
While the lentils are cooking, cut zucchini, yellow squash, tomatoes, green onion, grill mushroom. Blanch zucchini and yellow squash in boiling water, drain and shock in ice water. When lentils are cooked, discard of sachet, then add vegetables. Mix with all ingredients. Heat and set aside.
Braise red endive in port wine and braise white endive in orange juice. Set aside and keep warm.
Place white wine and fish stock in small sauce pan, reduce then add cream reduce to half. Whisk the butter slowly in to sauce add lemon juice and finish with salt and pepper. Set aside and keep warm . In a skillet, sear sea bass with coated side carefully first then turn on other side. Place in 375F oven and cook for 6-8 minutes.
For presentation leave room for your imagination.