Recipes
Pan Fried Sea Bass with Grapefruit Beurre Blanc Sauce；Grapefruit Tart
Pan Fried Sea Bass with Grapefruit Beurre Blanc Sauce；Grapefruit Tart
Recipe Details
by Charmaine So and Amy
Ingredients
Grapefruit Beurre Blanc
Digestive Biscuit Base
Grapefruit Filling
Fish and Vegetables
Decoration
Step by Step Instructions
Step 1
Grapefruit Beurre Blanc:Finely grate 1 teaspoon of zest from the grapefruit and squeeze the juice from 2 grapefruit. Set Aside.
Step 2
Cut the peel off the remaining grapefruit, including all the white pith and cut the segments free from the membranes. Set aside.
Step 3
Put the juice, white wine, shallot and vinegar into a small pot and reduce over medium heat until sauce is thickened.
Step 4
Pull the pot away from the heat. Let cool for a bit and start to whisk in 2 chilled cubes of butter into the sauce. Once the first few cubes of butter are melted, whisk in another few cubes of butter. Repeat this process until you get a thick and velvety butter sauce. If the sauce is not hot enough to melt the butter, bring the pot back onto the stove over low heat and continue.
Step 5
Once all the butter has been incorporated, season with a bit of salt and stir in the chopped chives. Keep the beurre blanc warm in a bowl set over a simmering pot of water.
Step 6
Fish and Vegetables:Pat dry the sea bass fillets with paper towel and season with salt and black pepper.
Step 7
In a frying pan, heat olive oil over medium high heat and put the fillets into the pan, skin side down, gently press down the fillets.
Step 8
Let fillets pan fry for about 5 minutes or until skin is golden brown and crispy. Flip the fillets and cook for another 2 minutes or until cooked through.
Step 9
Take the fillets out of pan and transfer to a baking pan and keep warm in the oven (100C).
Step 10
In the same frying pan, add a bit more olive oil and sauté the mushroom. Season with salt and black pepper and cook for about 5 minutes. Push the mushrooms aside and add in asparagus and let sauté for 2 – 3 minutes until cooked through but still crispy.
Step 11
Plate up the mushrooms and asparagus and put the fish fillet on top. Drizzle with beurre blanc and grapefruit zest. Add a few segments of grapefruits and diced tomato around the fish. Serve immediately.
Step 12
The base: Put the digestive biscuit into a zipper storage bag, crumble with a rolling pin.
Step 13
Mix digestive biscuit crumbs and melted unsalted butter together.
Step 14
Flatten in the cake mold and refrigerate for 30 minutes to set.
Step 15
Grapefruit Filling: Add eggs and sugar into a small pot and stir well, add in corn flour and whisk until no more lump.
Step 16
Add in grapefruit juice and grapefruit zest, stir well.
Step 17
Heat the mixture over small heat, keeping stir the mixture until it is thickened (around 6-7 minutes).
Step 18
Pull the pot away from the heat. Stir for 10 seconds to let cool for a bit. Add 2 drops of food colour and mix well.
Step 19
Gradually add the butter into the mixture, mix well to melt the butter. Pour the filling in the tart. Lift and tap the mold against the table several times to smooth the top and remove any air bubbles. Refrigerate for 3-4 hours or until set.
Step 20
Decorate with grapefruit pulp and pistachios. Ready to serve.
Ingredients
Grapefruit Beurre Blanc
Digestive Biscuit Base
Grapefruit Filling
Fish and Vegetables
Decoration
by Charmaine So and Amy
Step by Step Instructions
Step 1
Grapefruit Beurre Blanc:Finely grate 1 teaspoon of zest from the grapefruit and squeeze the juice from 2 grapefruit. Set Aside.
Step 2
Cut the peel off the remaining grapefruit, including all the white pith and cut the segments free from the membranes. Set aside.
Step 3
Put the juice, white wine, shallot and vinegar into a small pot and reduce over medium heat until sauce is thickened.
Step 4
Pull the pot away from the heat. Let cool for a bit and start to whisk in 2 chilled cubes of butter into the sauce. Once the first few cubes of butter are melted, whisk in another few cubes of butter. Repeat this process until you get a thick and velvety butter sauce. If the sauce is not hot enough to melt the butter, bring the pot back onto the stove over low heat and continue.
Step 5
Once all the butter has been incorporated, season with a bit of salt and stir in the chopped chives. Keep the beurre blanc warm in a bowl set over a simmering pot of water.
Step 6
Fish and Vegetables:Pat dry the sea bass fillets with paper towel and season with salt and black pepper.
Step 7
In a frying pan, heat olive oil over medium high heat and put the fillets into the pan, skin side down, gently press down the fillets.
Step 8
Let fillets pan fry for about 5 minutes or until skin is golden brown and crispy. Flip the fillets and cook for another 2 minutes or until cooked through.
Step 9
Take the fillets out of pan and transfer to a baking pan and keep warm in the oven (100C).
Step 10
In the same frying pan, add a bit more olive oil and sauté the mushroom. Season with salt and black pepper and cook for about 5 minutes. Push the mushrooms aside and add in asparagus and let sauté for 2 – 3 minutes until cooked through but still crispy.
Step 11
Plate up the mushrooms and asparagus and put the fish fillet on top. Drizzle with beurre blanc and grapefruit zest. Add a few segments of grapefruits and diced tomato around the fish. Serve immediately.
Step 12
The base: Put the digestive biscuit into a zipper storage bag, crumble with a rolling pin.
Step 13
Mix digestive biscuit crumbs and melted unsalted butter together.
Step 14
Flatten in the cake mold and refrigerate for 30 minutes to set.
Step 15
Grapefruit Filling: Add eggs and sugar into a small pot and stir well, add in corn flour and whisk until no more lump.
Step 16
Add in grapefruit juice and grapefruit zest, stir well.
Step 17
Heat the mixture over small heat, keeping stir the mixture until it is thickened (around 6-7 minutes).
Step 18
Pull the pot away from the heat. Stir for 10 seconds to let cool for a bit. Add 2 drops of food colour and mix well.
Step 19
Gradually add the butter into the mixture, mix well to melt the butter. Pour the filling in the tart. Lift and tap the mold against the table several times to smooth the top and remove any air bubbles. Refrigerate for 3-4 hours or until set.
Step 20
Decorate with grapefruit pulp and pistachios. Ready to serve.