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What makes some dishes so incredibly delicious, while others fall a little flat? As we all know, the combination of ingredients, flavors, and textures play a big role in creating a meal that tastes wonderful. Assuming the flavors and ingredients go well together, two of the most important factors are cooking technique and the specific ingredients used in the recipe. 

For example, steamed asparagus is good but not great. Asparagus cooked in olive oil and seasoning, with virtually no liquid is delicious! Regular olive oil will work, but lemon infused olive oil makes it even better. Technique and ingredients are things that make a difference with asparagus.

This recipe was created with the goal of being easy to prepare, full flavored, and having a stunning presentation.

 

Ingredients:

• 4 cleaned leeks, white and light green part only, sliced and quartered

• 4 small red potatoes

• 4 tablespoons unsalted butter

• 1/2 cup chicken stock, homemade or store bought

• 20 stocks of asparagus, tough ends broken off

• 2 teaspoons olive oil, preferably lemon infused

• salt and white pepper 

fleur de sel with grilled spices

• Four 6-oz Chilean Seabass filets

• 1.5 tablespoons clarified butter (ghee)

• one half lemon

• micro greens for garnish

Instructions:

Sauté the leeks in unsalted butter over medium low heat for about 10 minutes. Not allow the leeks to get brown or crispy. Add 1 tablespoon of the chicken stock to the leeks and cook for an additional five minutes, or until the leeks are tender but still vibrant colored.

Meanwhile, boil the potatoes in salted water for 15 to 20 minutes. When tender, remove the potatoes from the hot water, run them under cold water in order to easily remove the skin. Cut the potatoes into small cubes and add to leeks. Keep warm, but do not continue to cook.

Place the asparagus in a skillet over medium high heat. Drizzle with lemon infused olive oil and sprinkle with fleur de sel with grilled spices. Cover the skillet and shake pan regularly, until the asparagus is bright green but still crisp. Add 1 tablespoon chicken stock and cover. Cook for about one minute until asparagus is tender crisp. 

Sprinkle fleur de sel with grilled spices on Chilean Seabass. Heat a skillet over medium heat, add clarified butter. Once butter is melted and hot, add Chilean Seabass to the hot pan. Brown on both sides of fish, cooking about 5-8 minutes. Remove fish from the pan and squeeze one half lemon into the hot pan, which should still have about a tablespoon of melted butter in it. Reduce over medium heat for about one minute. 

Serve in warmed plates or bowls. Divide the leek and potato mixture between four plates. Place a Chilean Seabass filet on each mound of leeks and potato. Cut the ends off the cooked asparagus and save and for another purpose. Randomly place five short stocks of asparagus on each plate. Garnish with micro greens. Pour a few drops of citrus sauce over each Chilean Seabass filet.

Serves four 

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