Seared Chilean Sea Bass and Lobster With Thyme Scented Tomato An Recipe #169760
I found this on a German web site and it looks to die for!!! I am posting this for Zaar World Tour
by kzbhansen
1 hour | 30 min prep
SERVES 4
- 4 (6 ounce) fresh chilean sea bass fillets
- 1 fresh lobster tail
- 1 teaspoon ginger, chopped
- 2 garlic cloves, chopped
- 2 ounces onions, chopped
- 4 medium tomatoes, chopped
- 6 slices smoked bacon, diced
- 6 ounces chicken stock
- 3 sprigs thyme, stems removed
- 16 pieces asparagus
- 1 medium onion, sliced thin
- 4 idaho potatoes, peeled and cubed
- 4 ounces butter
- 3 ounces milk
- 2 teaspoons chives, chopped
- Over medium heat cook the bacon until crisp and remove the bacon.
- In the bacon fat sweat the chopped onions, garlic and ginger until soft.
- Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
- Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
- Finish with one-ounce butter and adjust seasoning.
- Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
- Blanch asparagus and season.
- Season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
- Cooking times will vary depending on thickness of fish. Fish should be just done in center.
- Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
- In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.
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5 stars