Filled Chilean Sea Bass
Oven Roasted Plum Tomatoes and Sautéed Arugula with Parsnip Puree
Lemon Caper Cream Sauce
By: Executive Chef Kyle Rubino
Two Spear Street, Nyack Ny 10960
Serves: 4
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ingredients:
Chilean Sea Bass Fillets: 4
Ripe Plum Tomatoes: 4
Fresh Baby Arugula: 1 lb.
Parsnips: 6-8 (depending on size)
Capers: 1/2 cup
Heavy Cream: 2/3 cup
2 minced cloves of garlic
1/4 cup fresh squeezed lemon juice
Salt and Pepper: To Taste
Directions:
Pre Heat oven to 375 degrees
Bring 2 quarts of water to a boil.
Slice plum tomatoes lengthwise and place on sheet pan. Rub with vegetable oil and season with salt and pepper. Put on middle rack in oven until slightly browned, about 7 minutes. When done, place in refrigerator and cool.
Heat sauté pan with vegetable oil and sauté arugula until wilted, lightly season with fresh cracked black pepper. Place in refrigerator to cool.
Peel and cube parsnips into smaller pieces and place in a pot of boiling water and cook until fork tender, about 15 minutes.
Drain parsnips and place back in pot. Place back on the stove and cook out the water with the flame on low for about 5 minutes.
When all water is evaporated, place in blender with 1/3 cup of heavy cream and puree until smooth and free of lumps. Season to taste, remove to bowl and cover tightly and keep warm.
Slice the sea bass filets almost completely in half, butterfly, lengthwise.
Season inside and out with salt and pepper.
Evenly fill each filet with sautéed arugula and place 3-4 slices of tomato on top of arugula.
Place sea bass on a buttered sheet pan and place on center rack in oven and cook for 15-20 minutes in the oven.
To make sauce, in a sauté pan, heat up 2 tbsp vegetable oil and sauté garlic for about 2 minutes on low heat. Add lemon juice and reduce by half. Once reduced, put heat up to medium high and add remaining amount of heavy cream. Add Capers. Let come to a boil and then to a simmer and cook for 3 minutes then turn off.
When done, remove bass from oven.
For plating, place portion of parsnip puree in center of place. Then on an angle, place one of the stuffed sea bass on the puree. Ladle about 2-3 oz of sauce on fish and let drip down on to the plate. If desired place a couple pieces of lemon wedges on the plate.
Enjoy!
Cointreau Chocolate Molten Cake
Whipped Cream & Candied Orange Peel
By: Executive Chef Kyle Rubino
Two Spear Street, Nyack Ny 10960
Serves: 8
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ingredients:
8 oz semi-sweet chocolate chips
1 cup salted butter, cubed
3 tbsp AP Flour
5 eggs
1/2 cup sugar
4 oz Cointreau
Zest of One Orange
1/2 cup plus 5 tbsp sugar
3 tbsp water
2 cups Heavy Cream
1/4 cup sugar
8 four ounce buttered ramekins
Directions:
— Pre Heat Oven to 350 degrees
— Combine orange zest, 1/2 cup sugar and water in skillet and let come to a boil and cook for five minutes
— Remove from pan place on cooling rack
— When cool, sprinkle with remaining sugar and set aside
— Over a double boiler melt the chocolate and butter.
— While the chocolate is melting, in mixing bowl add flour, sugar, eggs, and cointreau and mix at medium to high speed for ten minutes.
— With the mixer on low, slowly add in melted chocolate and mix for an additional 3 minutes or until completely combined.
— Pour batter into individual buttered ramekins and place on sheet pan on the center rack of the oven. Let cook for 10-12 minutes in oven.
— While cooking, in a clean mixing bowl, add heavy cream and sugar and whisk on high until stiff peaks. About 3-5 minutes
When done, remove cakes from ramekins and place on a plate with whipped cream and candied orange peel
Enjoy!
Rasberry Mojito
Two Spear Street’s Signature Summer Drink
Serves: 4
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ingredients:
6 Oz. Bacardi Rum
4 Oz. Club Soda
36 Mint Leaves
2 Limes--Squeezed
8 Tbsp. Simple Syrup
1 cup Fresh Raspberries
Instructions:
In a Shaker
Glass, Muddle Fresh Raspberries, Fresh mint leaves, lime, lime juice and simple syrup.
Add ice, Rum and top with Club Soda.
Shake or stir well, split between four glasses and garnish with a lime wedge and sprig of mint.
Enjoy!
