Johnathan Kastner, Chef de Cuisine Of Bella Figura in Lafayette

Pan Seared Sea Bass over toasted pecan wild rice, roasted scallions And grape tomatoes, and topped with a saffron beurre blanc


Pan Seared Sea Bass

Method:
Season fish with salt and pepper.
Heat soybean or canola oil in sauté pan until hot and almost ready to smoke.
Place fish in pan skin side up.
Cook in pan until fish begins to brown, add a TB of butter and place entire pan in 350 degree oven until fish is cooked through, depending on thickness of the fish cook times may vary.
Remove from oven, flip fish in pan and cover to keep warm while making the sauce.

Pecan Wild Rice
  • 2 TB butter
  • ˝ cup toasted pecans
  • ˝ small yellow onion chopped
  • Pinch of garlic
  • 2 cups Wild Rice mix
  • 3 cups water or chicken stock
  • Salt and pepper

    • Method:
    Melt butter in pot, add chopped onions and cook until translucent.
    Add pecans and garlic, cook for 15-30 seconds, being sure not to brown either one.
    Add wild rice and either water or chicken stock, bring to a boil then reduce to a simmer, cover and let cook until the rice is desired texture and water is gone.

    Roasted Scallions and Grape Tomatoes
  • 1 pint of grape tomatoes
  • 3 stalks of scallions
  • Salad oil
  • Salt and pepper

    • Method:
    Toss tomatoes and scallions in a bowl with enough salad oil to cover each tomato, season with salt and pepper.
    Roast in a 375 degree oven until skins begin to wilt and break.

    Saffron Beurre Blanc
  • ˝ small yellow onion chopped
  • 1 cup white wine
  • 1 cup heavy cream
  • Juice of 2 fresh lemons
  • Pinch of Saffron

    • Method:
    In a sauce pot, sweat the onion in 1 TB of butter until translucent but no color.
    Add the white wine and reduce until almost dry.
    Add the heavy cream and whisk in the saffron and lemon juice, reduce until thick and syrupy.
    Turn the heat down to the lowest setting and whisk in the cold butter a few pieces at a time until it is completely incorporated and emulsified, season with salt and pepper.

    To Serve:
    Place rice in center of plate in tight pile. Place the Sea Bass, seared side up on top of the rice. Top the bass with the roasted scallions and tomatoes. Spoon the sauce on the fish and