Bass and Leeks [Foodie Bloggers Charity Event 2009] Menu #2

Pan Seared Local Seabass, Braised Leeks and Citrus Sauce.

4 main ingredients. Seabass, Leeks, Orange, Red Onion and Garlic.


Please ask your butcher to fillet you bass.

• Firstly, Sqeeze about 4 orange juice. Pass it through a sieve.

• To make the sauce: Pour half of the juice into a sauce pan, heat it up until it reduce into half. Once Reduced, Pour the rest into the pan and dilute. If you orange happens to be quite sour, add 1 teaspoon of sugar. Put salt and White pepper to taste. Finish it off with a little bit of Cream. Taste then keep aside. heat off.

• Braised your leeks using *fish stock (don't throw away fish head and bones as u can make fish stock with this.) Simmer leeks until soft and easy to cut through. Use a knife to test to find out.
• Have your Red onion diced into small cubes. keep aside.

• Now prepare your fish. Use a non stick pan. Seasoned the fist with Salt & pepper, cook with melted butter. I assume every side takes 2 minutes to cook. Remember. Seabass is very delicate and it breaks up easily. So have your convinient spatula or flat spoon handy.
• Heat your sauce and throw in the diced Onions. Just before starts to boil, take it off and spoon over your plate.

• To assemble: Place the fish in the middle of the sauce, arrange your braised leeks on the side. garnished with mint leave and orange segment.

There you have it. Fresh and clean. Good for ladies. Wooo your love ones. I did not invent this dish but Ive created it and refined. This is not on the menu as this is a dish to be cooked at home. Very simple and very much straight forward. The use of local Seabass is absolutely important. Yes its quite expensive. It's sustainable and you know where your fish comes from. Compare some frozen fish which was brought all the way from Norway or the Atlantic. Tsk tsk tsk...

*Fish Stock: Fill up your deep sauce pan or any boling pan will do. Put the fish head and bones and fill cold water about 2/3 of the pan. Skim any scum using a spoon. Add just a little bit of salt and garlic to the boulion (stock). Boil until its half reduced. Strained and keep in the fridge until needed.

Regards,

Chef Pol

p/s : Few more recipes coming. I was supposed to email this to Senor Pablo (world-of-pablo.blogspot.com). I hope you can just refer the recipes from my blog. Macam 2 tiga kali keraja mate. hehe. On the other note, I think this post is very rare because I don't normally include recipes. I'm very bad with measurements so i rather not elaborate it in my blog unless requested through emails. Ok, lets hope this recipe goes into the book. :)