WSVN — A South Florida chef prepares the catch of the day. Sea bass is on the menu, as we grab a Bite with Belkys.
The Chef: Yannn Rio
The Restaurant: French 27 on South Beach
The Dish: Sea Bass with Tomato Confit
Ingredients:
2 10 oz. Sea Bass fillets
2 Tbs. butter
3 Plum Tomatoes
1/4 cup olive oil
1 cloves of garlic, chopped
4-5 springs fresh thyme
salt and pepper to taste
6 oz. shallots, diced
.75 oz. white sugar
.75 oz. brown sugar
3 oz. sherry vinegar
3 oz. white vinegar
Method of Preparation:
– First, Chef Yann makes a topping with diced shallots. He puts them in a pan with brown sugar, white sugar, white vinegar and sherry vinegar. Cook on low on the stove for 15 minutes- until it caramelizes.
– For the tomato confit, quarter blanched and peeled plum tomatoes. Cut out the seeds…and place them on a baking pan.
Drizzle with olive oil — add salt, pepper and garlic.
Add fresh thyme and roast in the oven for an hour at 200 degrees.
When they’re done, let them cool.
– Prepare the Sea Bass. Season with salt and pepper.
Put olive oil in a hot pan and add the fish, some butter, and sear it on all sides. When it has nice golden color on all sides… bake the Sea Bass in the oven at 350 degrees for about ten minutes.
– When the tomatoes are ready, chop them up –add the caramelized shallots and mix well.
To Plate:
– When the fish is done, Chef Yan plates first with sautéed potatoes, the tomato confit and shallots mixture… and the Sea Bass. He tops it off with a little more tomato confit and garnishes with fresh parsley.
Serving Suggestion: Champagne
Serves: 2
French 27
850 Commerce St.
Miami Beach, FL 33139
305-764-3948
http://french27.com/