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Sea bass with onion puree and clam broth
May 17, 2009, Sunday
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Print Edition
Print Edition
JINXIAN Road restaurant Osteria has brought a friendly, no frills approach to eating with its friendly and cozy service. It has, however, undergone a change in the kitchen, and chef Ian Bilodeau is now manning the burners.
According to the Canadian, whose restaurant gets fresh delivery every afternoon before service, the dish is very easy to execute but the key is to use the freshest fish possible. The dish plays on texture with the orzo paster, while the confit tomatoes and onion puree give a sweet touch. With fish, a white is your best wine pairing, maybe a grassy New Zealand sauvignon blanc.
Serves Two
Ingredients
1 side of cleaned sea bass
10 cherry tomatoes
125 milliliters of organic olive oil
100 milliliters of cooked orzo (seven minutes in salty water will do it)
half a white baby onion
100 milliliters of milk
10 clams
250 milliliters of fish stock
pea shoots
butter
salt and pepper
1 branch of dill
Methods
Bring the fish stock to a boil, add tomatoes confitted in olive oil. When the liquid returns to a simmering point crush the tomatoes and get all those nice juices into the broth. Throw in your dill, salt and pepper and reduce.
When the liquids are near a sec (dry), deglaze with olive oil, add the clams and melted butter and in two minutes you will have a perfectly shiny orzo and soft clams.
For the sweet onion puree, just bring your onion to a boil in milk, salt and pepper. When the onion is tender remove from liquid and blend in the butter; you should have a nice, white onion pulse.
Have a hot pan on the go, salt and pepper your fish, start on the skin side and get it nice and crispy, just like chips. After one minute, turn the fish, add butter and finish in the oven. This is a fast process; if you forget it, it will overcook.
In a deep plate, ladle your orzo, keep some of the colorful liquids as sauce, gently align the clams.
Add the crispy fish on top, one tablespoon of the onion puree, then some nice crispy pea shoots to finish as garnish.
According to the Canadian, whose restaurant gets fresh delivery every afternoon before service, the dish is very easy to execute but the key is to use the freshest fish possible. The dish plays on texture with the orzo paster, while the confit tomatoes and onion puree give a sweet touch. With fish, a white is your best wine pairing, maybe a grassy New Zealand sauvignon blanc.
Serves Two
Ingredients
1 side of cleaned sea bass
10 cherry tomatoes
125 milliliters of organic olive oil
100 milliliters of cooked orzo (seven minutes in salty water will do it)
half a white baby onion
100 milliliters of milk
10 clams
250 milliliters of fish stock
pea shoots
butter
salt and pepper
1 branch of dill
Methods
Bring the fish stock to a boil, add tomatoes confitted in olive oil. When the liquid returns to a simmering point crush the tomatoes and get all those nice juices into the broth. Throw in your dill, salt and pepper and reduce.
When the liquids are near a sec (dry), deglaze with olive oil, add the clams and melted butter and in two minutes you will have a perfectly shiny orzo and soft clams.
For the sweet onion puree, just bring your onion to a boil in milk, salt and pepper. When the onion is tender remove from liquid and blend in the butter; you should have a nice, white onion pulse.
Have a hot pan on the go, salt and pepper your fish, start on the skin side and get it nice and crispy, just like chips. After one minute, turn the fish, add butter and finish in the oven. This is a fast process; if you forget it, it will overcook.
In a deep plate, ladle your orzo, keep some of the colorful liquids as sauce, gently align the clams.
Add the crispy fish on top, one tablespoon of the onion puree, then some nice crispy pea shoots to finish as garnish.
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