Meyer Lemon Oil Poached Sea Bass with Endive, Pine Nuts, and Kumquat Gelee

This terrific recipe comes to us from Chef Pasquale Pascarella of The G/R/A/N/D Restaurant & Lounge in Stamford, Connecticut.  It's a delicious way to prepare fish, easy enough to do for a dinner party, and certain to delight your guests! For each serving use one 6-ounce portion of fish.  The poaching oil can be used multiple times and incorporated into sauces, vinaigrettes or an aioli when you're done.
4 portions of sea bass 2 cups of DaVero Meyer Lemon Olive Oil Rind of 1 lemon, orange, and lime Sprig of rosemary 2 cloves garlic 1 endive spear per serving, cut into quarters lengthwise 1 cup of orange juice 1 Tbsp. butter 1/2 cup toasted pine nuts 1 Tbsp. wildflower honey 1 Tsp. gelatin powder 1 cup kumquats 1 cup sugar 1 cup water 1 Tbsp. DaVero Meyer Lemon Olive Oil 1 Tbsp. DaVero 15-year Balsamic Vinegar Olive oil for sauteeing Salt and pepper
In a heavy-bottomed non-reactive pan heat a film of olive oil.  When hot add the endive.  When it begins to brown, deglaze with the orange juice and add a pinch of salt and pepper.  Add the butter and cook until endives are fork tender, about five minutes.  Set aside. Toast the pine nuts in oven until lightly browned.  Take care - they can go from light brown to burned in an instant.  While warm, in a small bowl mix together the nuts and honey.  Stir together until it congeals. In a small heavy-bottomed sauce pan combine the water and sugar and boil briefly to make a simple syrup.  Add the kumquats and cook until tender, about 30 minutes.  Put mixture into a blender and blend until smooth.  Strain and discard the solids.  In a small bowl blend together half the kumquat juice with the gelatin powder.  Stir well and add the remaining juice.  Return bowl to fridge and allow to cool. In a sauce pan add the lemon oil, the citrus rinds, rosemary and garlic.  Heat gently until garlic begins to soften.  Salt and pepper the sea bass and add to the oil and poach for about 8 minutes or until done.  The fish is done when it begins to flake but not so much that it starts to fall apart. To assemble dish, fan the endive around the edge of the plate.  Sprinkle the pine nuts over the plate.  Place a spoon of the kumquat gelee on the opposite side from the endive.  Place the fish in the middle of plate and drizzle some raw DaVero Lemon oil and and sprinkle some drops of balsamic over fish.  Serve immediately.

Colleen is an accomplished chef and restaurateur. Originally from a dairy farm in rural Wisconsin, Colleen learned to cook in France and Germany before settling in the Bay Area. She spent five years as a chef at Star's in San Francisco, then came to Healdsburg where she and two friends opened Samba Java, a spot that quickly became the center of the town. She now runs both DaVero and the farm.

Posted in All recipes, Entrees, Meyer Lemon

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