Soy Glazed Chilean Sea Bass with Beurre Blanc Sauce over Spiced Rice

Soy Glazed Chilean Sea Bass with Beurre Blanc Sauce over Spiced Rice. Photograph by Bob Rozycki.
Soy Glazed Chilean Sea Bass with Beurre Blanc Sauce over Spiced Rice. Photograph by Bob Rozycki.

One of my favorite restaurants in Northern Westchester is Northstar in Pound Ridge, owned by David Schlack. Austrian-born chef Franz Fruhmann believes in cooking simply, European-style.  One of my favorite dishes is his Chilean sea bass.  Menus change seasonally, but this dish is a constant on the menu. It was a pleasure watching him prepare it so all of you can try it. Franz is one of the most talented chefs that I have come across.

INGREDIENTS –

GLAZE:

1 cup soy sauce
 ½ cup honey
 ¼ cup rice wine vinegar
 ¼ cup corn starch
 ½ cup water
 Sprinkle of paprika and fresh pepper

BEURRE BLANC SAUCE: 

 1 tablespoon olive oil
 1 cup dry white wine
 2 shallots sliced thinly
 ½ cup cream
 ¼ pound diced cold butter

RICE:

1 cup basmati rice
→ 1 cinnamon stick
 2 star anise
 ¼  teaspoon sesame oil

DIRECTIONS –

GLAZE: 

1. In a saucepan add soy, honey and rice wine vinegar and cook on medium heat until blended.
2. Combine ¼ cup cornstarch and l/2 cup water separately and mix well. Then add cornstarch mixture to the glaze until it becomes a thick paste.
3. Sprinkle fish with pepper and paprika.
4. Brush the glaze on top of the fish and bake the fish at 425 degrees for about l5 to 20 minutes (depending on the thickness). The top should have a dark crust.

 BEURRE BLANC SAUCE

1. Sauté shallots in olive oil about 2 minutes and add 1 cup white wine.
2. Reduce to ¼ cup and then add cream.
3. Reduce again to ¼ cup and add butter.
4. When butter is completely melted, stir well. Serve over fish.

RICE

1. Follow package directions for rice.
2. Add cinnamon stick and star anise and cook until done.

For more, contact the Saucy Realtor at jacquelineruby@hotmail.com.

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