Chilean Sea Bass with hazelnut Rolled Asparagus
Ingredients: serve 1
Recipe by: Luis Chikiamco
|Chilean Sea Bass with hazelnut Rolled Asparagus|
1 stem onion leek
250 grams Chilean sea bass (or lapu lapu(, sliced into 2 salt and pepper, to taste
¼ cup fresh milk
¼ cup water
½ cup cream, divided into 2 portions
4 to 5 asparagus stalks ice water
1 egg white
½ cup ground hazelnuts
¼ cup cooking oil
Preheat oven to 300oF
Slice carrot, onion and leek into cubes to make a mirepoix. Set aside
Cut mangoes into large slices horizontally
Season fish with salt and pepper. Place 1 to 2 mango slices on each piece of fish(reserve remaining mangoes for sauce). Roll fish and fasten with a toothpick.
In a baking dish, pour in milk, water, ¼ cup of the cream and the mirepoix. Add fish. Cover baking dish with foil and bake until fish is fully cooked. Remove fish and reserve the liquid.
Cut out hard end of asparagus. Blanch asparagus in boiling water then immediately plunge into a bowl of ice cold water. Drain asparagus and dip in egg white. Roll in hazelnuts.
In a skillet, heat oil and fry the asparagus until nut coating is set.
Make Mango Sauce
In a blender, combine remaining mangoes, remaining ¼ cup cream and ½ cup of the reserved liquid. Blend until smooth.
To serve. Arrange fish on dinner plate. Add asparagus on the side. Pour in mango sauce.