Yield: 2 servings
2 fillet of chilean sea bass
julienne cuts of your favorite fresh veggies (carrots, zuchini, squash)
1/2 cup of cured black olives
1 tablespoon of capers
1 clove of finely chopped garlic
4 nice big potatoes, sliced or waffle cut- chef’s choice 🙂
drizzle of olive oil
1 cup of vegetable oil
salt & pepper
Sauce (Beurre Blanc “white butter”):
1/4 cup of white wine vinegar
1/4 cup of fresh lemon juice
an extra squeeze of lemon
1 tablespoon of minced shallots
1 & 1/4 cups of butter, chilled & cut into pieces
1/4 teaspoon of salt
1/8 teaspoon of pepper
To make the classic beurre blanc sauce- in a saucepan, boil the vinegar, lemon juice, shallots, pepper & salt until the mixture reduces to about 1 & 1/2 tablespoons. Immediately beat in half of the butter, forming a creamy paste. Set the pan on low heat- adding the remaining pieces of butter a few at a time, whipping until smooth. Pass through a fine strainer.
Preheat the oven to 450 degrees. Season the fish with salt and pepper. Place the fish on half of a full sheet of parchment paper. Spread the julienne vegetables, olives, capers & garlic over and around the fish. Drizzle with olive oil and season again with salt & pepper. Fold the parchment paper over the fish, double fold the edges & crimp. Place the package on a baking sheet in the middle of an oven and bake for about 25 minutes.
Slice or waffle cut the potatoes. Fry in shallow oil until golden. Remove and place on paper towel on a plate or sheet tray- season the chips immediately.
When the fish is cooked, pierce the parchment carefully with a sharp knife or scissors, and allow to steam. Cut the parchment carefully and remove the fish and veggies onto a plate over the fried chips. Spoon the beuree blanc around the fish and chips & serve.