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Pan-Seared Sea Bass with Citrus Beurre Blanc and Carrot Linguini

Pan-Seared Sea Bass with Citrus Beurre Blanc and Carrot Linguini

By Chef Chai Chaowasaree
September 11 - 17, 2011

Serves 4

Ingredients:

  • Pan-Seared Sea Bass with Citrus Beurre Blanc and Carrot Linguini
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  • 2 pieces sea bass filet, 7-8 ounce portion
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large zucchini strip (linguini shaped with shredder or Mandarin)
  • 1 large carrot strip (linguini shaped)
  • pinch of chopped garlic and shallot
  • salt and pepper to taste
  • 1/2 cup of Citrus Beurre Blanc sauce

Preparation:

  1. In hot pan sear sea bass with oil, butter.
  2. In another hot pan, saute zucchini and carrot with one tablespoon of butter, garlic and shallot for a minute or two, then season with salt and pepper.
  3. Spin carrot, zucchini linguini noodles into a ball, place in center of plate.
  4. Top with sea bass, pour sauce around it and garnish with shredded carrot.

Ingredients for Sauce:

  • 1/4 cup orange juice
  • 1 juice of lemon
  • 1/4 cup of white wine
  • 1 cup chicken stock
  • 2 cloves chopped shallot
  • 1 clove chopped garlic
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped carrot
  • 2 bay leaves
  • 10 whole black pepper corns
  • 1 tablespoon sugar
  • pinch of salt to taste
  • 1 tablespoon chopped sun-dried tomato
  • 1 tablespoon chopped fresh herbs
  • 2 tablespoons unsalted butter

Preparation:

  1. In sauce pot on medium heat add orange juice, white wine, chicken stock, garlic, shallot, celery, carrot, bay leaves, and pepper corn, bring to a boil, then simmer until liquid reduces to one-fourth. Strain and keep liquid only.
  2. Add sugar, salt and sun-dried tomato, stir for a few seconds, then add butter, stir, turn off heat. Add chopped herbs.