Roasted Sea Bass with Tomato Compote, Balsamic Reduction, Green Vegetable Purée, Fondue of Sweet Peppers, Pinot Noir Butter Sauce
Nat’s notes: Place purée in the center of the plate, add pepper on top of the puree, then the fish and tomato compote. Pinot Noir sauce around the fish. Serve warm.
Serves 4
Ingredients
12 oz. Sea Bass
1 box Cherry Tomatoes
3 Bell Peppers (3 Colors)
1 lb. Green Vegetables (Spinach, Peas, Asparagus, Broccoli)
2 cups Pinot Noir
1 cup Balsamic Vinegar
2 oz. Parmesan Cheese
1 Red Onion
2 Garlic Cloves
2 Shallot
Red Wine Vinegar, Thyme, Basil, Butter, Salt and Pepper, Heavy Cream
Preparation
• Cook green vegetables in boiling water until well done. Blend in food processor, add cream and salt and pepper to taste. Keep warm.
• Dice red onion and shallot. Sauté with olive oil, quarter tomatoes and add to onion, add some thyme and basil. Let cook until compote, salt and pepper to taste.
• Reduce Pinot Noir to a third.
• Julienne bell peppers and sauté with olive oil, thyme, basil and minced garlic clove.
• Salt and pepper to taste. Cook very slowly until very tender and at the end, deglaze with red wine.
• Reduce balsamic vinegar until syrupy.
Assembly
• Sauté sea bass, brush with balsamic glaze and parmesan cheese, finish in oven.
• Finish the Pinot Noir reduction with butter, salt and pepper to taste.
