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Black Sea Bass with Pea and Jalapeno Sauce

One of the flavorful fish is black sea bass. It's best to buy it fresh and fillet it yourself or have it done by a fishmonger. Save the bones for a tasty fish stock. While we used chicken stock in this recipe, you can make your own fish stock by roasting the bones from the whole fish. The chicken stock, on the other hand, adds a unique dimension to the dish.

We score the fish to:

1) Assist in preventing the fish from curling up when it hits the pan,

2) to allow for a nice sear and faster cooking of the flesh side

3) Improve the seasoning of the skin side of the fish.

4) to create a pleasing visual contrast for the diner

5) To make the fish easier to eat.

Ingredients

Service for 2

1 black sea bass (for 2 fillets)

1/2 cup fresh peas

1/2 cup frozen peas

1 jalapeno seeded and cleaned of vein

3 T.chervil

2 T wild spinach

1/4 cup chicken stock

10 sugar snap peas

6 asparagus

2 japanese turnips

2 T. black truffle butter

Directions

Clean the bottoms of the asparagus spears. To make the sauce, cut two inches off the asparagus. Cook the asparagus, frozen and fresh peas for 2 minutes in boiling water before adding the chervil and wild spinach. Cook for an additional minute before rinsing in cold water. The jalapeno should be roasted over an open flame until it is just slightly charred. Blend the peas, asparagus bottoms, chervil, wild spinach, and jalapeno pepper in a high-powered blender with 1/4 cup chicken stock. After that, put it through a sieve. This can be prepared ahead of time and stored in the refrigerator until ready to serve.

Sugar snaps, asparagus tops, and turnips should be parboiled first. Recharge your batteries.

Salt both sides of the black sea bass after scoring it.

Final Preparation:

In a double boiler, reheat the pea-jalepeno sauce with 2 tablespoons black truffle butter. Cut the turnip to the desired size and warm all of the plating vegetables in a tablespoon of olive oil.

Using a paper towel, pat the skin side dry. Some of the moisture will be removed by the first salt addition. Dry the skin side with a paper towel. In a heated pan with a small amount of oil, sear the fish skin side down on high. I also use duck fat, which gives the bass a nice sear and flavor. Cook for another 2-3 minutes, or until the sides turn white. Turn the fish over and cook for another 30 seconds before turning off the heat.

If the fillet is thick instead of finishing in the pan put the fish into a preheated oven 450F for 3 minutes.