French🐟 Seafood

Chilean Sea Bass with Red Wine Sauce

Name: Chilean Sea Bass with Red Wine Sauce
Total time: 35 min
Cuisine: French
Ingredients: ~4 fillets Chilean Sea Bass fillets; ~½ tsp Salt; ~¼ tsp Black pepper; ~3 tbsp Clarified butter; ~2 medium Banana shallots; ~2 tbsp Fresh tarragon; ~1 cup Red wine; ~4 tbsp Butter; ~2 cups Creamy mashed potatoes; ~4 Fresh tarragon sprig for garnish

⏱ 35 min

Chilean Sea Bass, also known as Patagonian Toothfish, is a delightful, buttery fish that pairs wonderfully with a rich red wine sauce. This sophisticated yet straightforward dish features perfectly cooked sea bass, a lush red wine reduction, and creamy mashed potatoes—ideal for special occasions or a gourmet experience at home.

High-protein

Adapted from a video by Chef Jean-Pierre

Chilean Sea Bass Recipe From My Restaurant | Chef Jean-Pierre

Watch on YouTube

Ingredients

Chilean Sea Bass fillets~4 filletsest.
Salt~½ tspest.
Black pepper~¼ tspest.
Clarified butterFor searing the fish; can substitute with high smoke point cooking oil if unavailable~3 tbspest.
Banana shallotsFor the sauce; can substitute with onion if unavailable~2 mediumest.
Fresh tarragonIf fresh tarragon unavailable, sage or dried tarragon works well~2 tbspest.
Red wineUse wine you are willing to drink; do not cook with wine you wouldn't want to drink~1 cupest.

Steps

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1
Season the sea bass fillets generously on both sides with salt and black pepper.
2
Heat clarified butter in a frying pan until hot. Clarified butter has a high smoke point and won't burn during cooking.
3
Place the seasoned sea bass skin-side down in the hot clarified butter and leave it undisturbed to develop a beautiful golden-brown color.
4
Once the fish is golden, flip it and transfer the entire pan to a preheated 365°F oven. Continue cooking until the internal temperature reaches 125°F (do not exceed 130°F).
5
While the fish cooks in the oven, sauté shallots in regular butter until softened. Shallots are preferred over onions for this sauce as they're sweeter and more delicate.
6
Add fresh tarragon to the shallots, then pour in a good quality red wine. Let the mixture reduce and thicken over medium heat.
7
Strain the red wine sauce through a mesh strainer to remove the shallots and herbs, creating a smooth reduction. Adjust seasoning with salt and pepper to taste.
8
Finish the sauce by mounting it with cold butter pieces, whisking constantly until smooth and silky. This technique is called beurre rouge. Be generous with the butter for a luscious sauce.
9
Spoon or shape the creamy mashed potatoes onto the center of each plate using a ring mold for an elegant presentation.
10
Pour the red wine sauce around the mashed potatoes, filling the bottom of the plate. Carefully place the cooked sea bass fillet on top of the potatoes.
11
Garnish with a fresh sprig of tarragon and serve immediately while everything is hot.

Chilean Sea Bass with Red Wine Sauce

Ingredients

Steps

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