Lafayette Market's pan-seared Sea Bass - New York News

Lafayette Market's pan-seared Sea Bass

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(WJBK) -- Get this recipe courtesy of Chef Tom Mikesell from Lafayette Market, a fresh foods market in Pontiac. Learn more at www.thelafayettemarket.com.

Ingredients:
8oz. Sea Bass
2oz. Crab Meat
3oz. Roasted Beets
2oz. Red Chard Greens
1oz. Fermented Garlic

Blood Orange Bur Blanc Sauce
6oz. White Wine
3oz. Blood Orange Juice
1/2oz. Chives
1/2oz. Parsley
1/2oz. Thyme
6oz. Butter

Sea Bass Directions
Get sauté pan hot, add 1tbsp. olive oil to pan. Salt and pepper both sides of Sea Bass. Place Sea Bass in pan, sear Sea Bass till golden brown on both sides. Let rest. Place in oven at 325° for 15min.

Ragout
Skin the Beets, than chop into cubes. Add the Red Chard Greens and Beets into a bowl, add salt and pepper, 4tbsp. olive oil with Fermented Garlic. Then roast in hot sauté pan for 8min.

Blood Orange Bur Blanc Sauce
Add White Wine and Blood Orange Juice in a hot sauce pan. Reduce half of mixture. Add butter to thicken, then add Chives, Parsley, and Thyme for flavor. Add Salt and White Pepper to taste.

Build
Place the ragout at the bottom of your dish. Place Sea Bass on top of ragout. Add Crab Meat on top of Sea Bass. Finally slowly drizzle Blood Orange Bur Blanc sauce over fish for perfect flavor.

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