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Sautéed Chilean Sea Bass served over Goat Cheese
Polenta and Roasted Eggplant Puree with Beurre Blanc:
This complete entrée combines terrific flavors and colors. The roasted eggplant puree can be made ahead of time. Chef Mueller recommends serving with a 1999 Byron Chardonnay, Nielson vineyards.
This recipe serves four.
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First, make the Roasted Eggplant Puree, Goat Cheese Polenta and Beurre Blanc following the recipes below. Keep warm while sautéing the Chilean sea bass to desired doneness. While fish is cooking, briefly sear the garnish under the broiler. Assemble as follows:
On a clean plate, make a flat mound of the Roasted Eggplant Puree in the middle. Place a scoop of polenta in the center of the eggplant puree and top with the sautéed Chilean sea bass, pressing down gently. Garnish with the peppers and onion. Drizzle the plate with Beurre Blanc. Serve and enjoy!
Roasted Eggplant Puree:
2 whole eggplants
2 oz chopped garlic
5 oz diced onions
4 oz olive oil
salt and pepper to taste
Marinate whole eggplant by rubbing the skin with a little olive oil and garlic. Cook until soft in 400 degree oven or on a grill. Remove skin; cut eggplant into small pieces. Sauté onions in remaining olive oil and garlic. Add eggplant. When heated, puree mixture.
Goat Cheese Polenta::
1 cup medium grain polenta
3 oz butter
3 cups water
1 cup heavy cream
Salt and pepper to taste
Bring water and cream to a boil. Add the polenta. Reduce heat and simmer until thick, stirring constantly. Stir in butter and serve.
Garnish:
Thinly sliced or julienne red onions and red, yellow and green peppers.
Beurre Blanc:
2 cups shallots, finely chopped
½ cup white vinegar
1 cup butter
In a small, heavy saucepan, cook shallots in vinegar over medium-low heat until only about 1 tablespoon of liquid remains, about 10 minutes. Remove pan from heat. Whisk in butter, 2 tablespoons at a time, waiting for each addition to melt before adding the next. The sauce should be warm and thick enough to coat a spoon. Keep warm in a water bath, if necessary.
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