September 4th, 2010
Apple Lacquered Chilean Sea Bass over Savory Fennel-Butternut Squash Bread Pudding
with Asparagus, Spaghetti Squash and Apple Beurre Blanc
Chilean Sea Bass has been a “hands off” fish for a number of years due to sustainability issues. But now Seafood Watch reports that there is a sustainable option for Chilean Sea Bass which I hope to utilize occasionally.
I am working on a new dish for an up-coming event and need a small appetizer or large amuse bouche item. I thought I would kill two birds at once and develop an entree version as a fall menu item as well. Here is my entree version. The amuse bouche version will not include the asparagus, squash or beurre blanc, but will include smaller versions of the Bread Pudding, Chilean Sea Bass, Apple Lacquer and something for a garnish.
The dots in the Beurre Blanc are drops of the Apple Lacquer. The dark specs on the Chilean Sea Bass is parsley which I should have spread more evenly and chopped a little finer. I love the lattice or fan design of the asparagus. I used the spaghetti squash to cover the bottoms of the asparagus, thus giving more “flow” and balance to the design. There is some thyme in the bread pudding, so I used thyme as a garnish. The savory bread pudding is exactly that… savory, not sweet like a dessert bread pudding. I designed it as an accompaniment, and as a way to get “elevation” on the plate. A key component of plate composition is “elevation”. Of course, when the Chef asks for elevation on the plate, the cooks will usually make some unsavory suggestions!
Had to show you my Shun Chef Knife!! Love it!
Comments from before Site Migration