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SKU
5142 5042 R130

5142 Miso Glazed Seabass with Edamame Puree and Pear & Hibiscus Sauce

5142 Miso Glazed Seabass with Edamame Puree and Pear & Hibiscus Sauce

Miso Glaze: In a small bowl combine, Hacho Miso Paste, Sesame Oil, cashew butter, soy sauce, Ground Ginger, and Lemon Olive Oil. Mix until smooth.

Edamame Puree: In a sauce pan, cook Edamame in boiling water for 10 minutes. Drain Edamame and set aside. Sauté Freeze Dried Shallots in Lemon infused Olive Oil until tender. Return cooked Edamame to pan and season with Himalayan Pink Salt (Fine). Add heavy cream, chicken stock, Dried Parsley, and Wasabi Powder. Puree until smooth in a food processor.

Hibiscus Sauce: In a sauce pan on medium heat, add Freeze Dried Shallots, minced pear, pear nectar, Hibiscus Sugar, and white wine. Bring to a simmer and reduce by half. Add Ground Ginger, Tropical Hibiscus Salt, lime juice, heavy cream, and Hibiscus Powder. Pour mixture into a blender and blend until smooth. Blend in 2 tablespoons of butter.

Seabass: Preheat oven to 375°. Cut Sea Bass into desired size and season with Himalayan Pink Salt (Fine) and Ground White Pepper. Cover one side of the fish with a spoonful of the Miso Glaze and top with crushed Macadamia Nuts. Line a baking sheet with parchment paper, and then place seabass onto baking sheet. Cook in oven for 12 minutes. Broil for 1-2 minutes on high to crisp up macadamia nuts.

Assemble by putting Hibiscus Sauce on a plate and then cover with Seabass. Garnish with Edamame puree.

Miso Glaze:

- 1 tablespoon Hacho Miso Paste

- 2 tablespoons Sesame Oil

- ¼ teaspoon (5019) Ground Ginger 

- 1 tablespoon Soy Sauce

- 2 tablespoons Cashew Butter

- 1 tablespoon Lemon Infused Olive Oil

Seabass

- 2 pounds Sea Bass, skin and bones removed

- 1 cup Macadamia Nuts, chopped

- (4040) Himalayan Pink Salt, to taste

- (5194) Ground White Pepper, to taste

Hibiscus Sauce

- 1 tablespoon (5170) Freeze Dried Shallots

- ½ cup Red Pear, peeled and diced

- ½ cup Pear Nectar

- 1 cup white wine

- 2 tablespoons (5278) Hibiscus Sugar

- 2 tablespoons (5142) Hibiscus Powder

- ½ teaspoon (5019) Ground Ginger

- ½ lime juiced

- 1 tablespoons heavy cream

- 2 tablespoons unsalted butter

- ¼ teaspoon (4202) Tropical Hibiscus Salt

Edamame Puree

- 1 cup shelled edamame

- 1 tablespoon (5170) Freeze Dried Shallots

- 1 tablespoon Lemon Infused Olive Oil

- 1 tablespoon (5020) Dried Parsley

- ¼ cup heavy cream

- 1 tablespoon chicken stock

- 1 tablespoon (5205) Wasabi Powder

- (4040) Himalayan Pink Salt, to taste

The winning dish at the 2015 World Seafood Championships.

Read all about it: http://www.prnewswire.com/news-releases/world-food-championships-names-2015-category-winners-300174557.html

Watch Chef cindy in action World Food Championships https://youtu.be/IdURu45kYzI

 

More Information
SKU 5142 5042 R130
Ingredients

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Prep Time 25 Minutes
Cook Time 15 Minutes
Total Time 40 Minutes
Yield 6 Servings
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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