Thyme-Infused Seared Chilean Sea Bass with Lobster Medallions and Tomato Essence
Indulge in the exquisite flavors of the ocean with this Thyme-Infused Seared Chilean Sea Bass paired harmoniously with delicate lobster medallions. Nestled atop creamy, buttery mashed potatoes and surrounded by vibrant blanched asparagus, each bite is enriched with a savory thyme-scented tomato broth. This recipe elevates classic seafood dining, making it perfect for special occasions or an elegant dinner at home. Impress your guests with this delightful dish that combines sophistication and comfort.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Chilean sea bass fillets
4 (6 ounces each)
Fresh lobster tail
1 (meat removed from shell)
Ginger
1 teaspoon (chopped)
Garlic cloves
2 (chopped)
Onions
2 ounces (chopped)
Medium tomatoes
4 (chopped)
Smoked bacon
6 slices (diced)
Chicken stock
6 ounces
Fresh thyme
3 sprigs (stems removed)
Asparagus
16 pieces
Medium onion
1 (sliced thin)
Idaho potatoes
4 (peeled and cubed)
Butter
4 ounces
Milk
3 ounces
Chives
2 teaspoons (chopped)
Instructions
1
Begin by preheating your sauté pan over medium heat. Add the diced bacon and cook until crispy. Once cooked, remove the bacon and set it aside, leaving the rendered fat in the pan.
2
In the bacon fat, add the chopped onions, garlic, and ginger. Sauté until the onions are translucent and aromatic, approximately 4-5 minutes.
3
Incorporate the chopped tomatoes into the pan, allowing them to cook down for an additional 10 minutes. Stir in the fresh thyme leaves and chicken stock, bringing the mixture to a gentle simmer for 5 minutes.
4
Season the broth with salt and pepper to taste, then carefully blend until smooth. Pass through a fine sieve to achieve a silky texture. Stir in 1 ounce of butter and adjust seasoning as needed.
5
In a separate pan, heat a bit of oil and add the sliced onions. Cook over medium heat until they reach a light golden brown color, about 8-10 minutes.
6
Prepare the potatoes by boiling them until tender, then drain. Mash the potatoes while adding milk and 3 ounces of butter for creaminess. Fold in the caramelized onions and season with salt and pepper.
7
Blanch the asparagus in boiling water for a couple of minutes until bright green and tender-crisp. Drain and season lightly with salt.
8
Season the Chilean sea bass fillets with salt and pepper. Place them in the hot sauté pan with a dash of oil. Cook for about 4-5 minutes on each side or until golden brown and the fish flakes easily with a fork. Cooking times may vary with thickness, so check for doneness at the center.
9
Carefully extract the lobster meat from the shell, season lightly, and cook in the same pan for about 3-4 minutes, until just cooked through. Slice the lobster into four medallions.
10
To serve, place a generous spoonful of mashed potatoes in the center of a large soup bowl. Arrange four asparagus stalks around the potatoes. Top with a seared sea bass fillet followed by a lobster medallion. Spoon the vibrant tomato broth around the assembled dish. Finally, garnish with the crispy bacon and chopped chives for an added touch of flavor and presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this dish?
The main proteins are Chilean sea bass fillets and fresh lobster medallions.
How should the Chilean sea bass be prepared?
The fillets should be seasoned with salt and pepper, then seared in a hot pan for 4-5 minutes on each side until golden brown and flaky.
What type of lobster is used in the recipe?
The recipe calls for one fresh lobster tail with the meat removed from the shell.
How is the lobster meat cooked?
The lobster meat is cooked in a pan for 3-4 minutes until just cooked through, then sliced into four medallions.
What is the base of the tomato essence?
The essence is made from medium tomatoes, ginger, garlic, onions, chicken stock, fresh thyme, and finished with butter.
How do you achieve a silky texture for the tomato broth?
The broth is blended until smooth and then passed through a fine sieve.
How are the potatoes prepared?
Idaho potatoes are boiled until tender, mashed with milk and butter, and mixed with caramelized onions.
What is the role of bacon in this recipe?
Bacon is diced and cooked until crispy to be used as a garnish, while its rendered fat is used to sauté the aromatics.
How is the asparagus prepared?
The asparagus is blanched in boiling water for a couple of minutes until tender-crisp, then drained and seasoned with salt.
What aromatics are used in the tomato broth?
Chopped onions, garlic, and ginger are used to flavor the broth.
How long should the onions be caramelized for the potatoes?
The sliced onions should be cooked over medium heat for about 8-10 minutes until light golden brown.
What kind of potatoes are recommended?
The recipe specifies using four Idaho potatoes.
How do you assemble the final dish?
Place mashed potatoes in a bowl, arrange asparagus around them, top with sea bass and lobster, then spoon the broth around it.
What herbs are used for garnishing?
The dish is garnished with fresh chopped chives and crispy bacon.
What type of thyme is used?
Fresh thyme sprigs with stems removed are used for the infusion.
How many sea bass fillets are needed?
The recipe requires four 6-ounce Chilean sea bass fillets.
What is the recommended cooking time for the tomatoes?
The tomatoes should be cooked down for approximately 10 minutes before adding the stock.
Is milk used in this recipe?
Yes, 3 ounces of milk are used to help make the mashed potatoes creamy.
How much butter is used in total?
A total of 4 ounces of butter is used; 3 ounces for the potatoes and 1 ounce for the tomato broth.
What is the purpose of the chicken stock?
The chicken stock acts as the liquid base for the tomato essence.
Can I substitute the ginger?
While the recipe calls for 1 teaspoon of chopped ginger, it is a key component of the unique flavor profile of the tomato essence.
How do I know when the sea bass is done?
The fish is done when it is golden brown on the outside and the meat flakes easily with a fork at the center.
How many pieces of asparagus are served per plate?
The recipe uses 16 pieces total, which allows for four stalks per serving.
Should the lobster be seasoned?
Yes, the lobster meat should be seasoned lightly before cooking.
What is the serving suggestion for the broth?
The tomato broth should be spooned around the assembled tower of potatoes, asparagus, and fish in a large soup bowl.
How should the onions for the broth be chopped?
The onions for the broth should be finely chopped, while the onions for the potatoes should be sliced thin.
What is the texture of the finished asparagus?
The asparagus should be bright green and tender-crisp.
How much ginger is needed?
The recipe calls for 1 teaspoon of chopped ginger.
Is this dish considered gourmet?
Yes, it is tagged as a gourmet, special occasion dish that combines sophistication with comfort.
What is the first step of the recipe?
The first step is preheating a sauté pan over medium heat and cooking the diced bacon until crispy.