Alejandro's prepared a delightful menu for us... Chilean seabass over here. Shall we?
Hey what's up guys welcome back to binging- oh what is this? We got some a free pie here. I've
never been one to turn down free pie especially when it's got so much
delicious whipped cream on top. I've gotta get some extra whipped cream it's
cooking in a second because... Oh God! That's shaving cream, that is shaving cream!
What kind of monster would do something like that?! I don't know, but I definitely
need something to get that flavor out of my mouth. How about some Chilean sea bass?
Which as it turns out is listed on the fake menu on the fake Jurassic Park
website so I can recreate it with some accuracy. First up, we got to make some
crispy sweet potatoes which I'm going to put through a spiralizer and then I'm
gonna coat them in a cornstarch slurry out of cornstarch and water, which if you
don't add enough water it's fun to poke at. Nice science project for the kids.
But, we're gonna add a little bit more water so it is in fact a slurry. Into
which we are going to deposit our sweet potatoes give them a little toss to coat
and then over on the stove I have some vegetable oil heated to 350 degrees
Fahrenheit. We're gonna drop our potatoes in here, try to keep them separate if you
can they're gonna stick together.. but we can separate them later on so don't
worry too much about it and then we're gonna let them fry for a solid three to
five minutes until they're just starting to darken and they are nice and rigid
and crispy. At which point we are evacuating them onto paper towels to
drain and then while they're nice and warm this is your opportunity to get
them separated and your opportunity to season them with kosher salt because
when fried food is warm that is when salt is going to best adhere. Then to
distract ourselves from eating all these because they're really really good we're
going to prepare our Chilean sea bass. John Hammond was not kidding when he
said we spared no expense. You will be very lucky to find this stuff for less
than $30 a pound... So, we're going to very carefully trim it into equally sized
fillets then we're going to prep the other elements on the plate. I'm going to
parboil some green beans for about three minutes and then shock it an ice bath.
I'm going to finely chop up a little bit of fresh rosemary and one small shallot
and then slice in half a smattering of cherry tomatoes now there are a few
different ways you can cook Chilean sea bass one of my favorites is sous-vide
set it at 125 degrees Fahrenheit for 45 minutes to 1 hour pat very, very dry
and drop into a ripping hot stainless steel skillet with a little
bit of vegetable oil flipping once golden-brown.
Basically, just treat it like a steak but we're going to bring it up to a target
temperature of 135 degrees Fahrenheit. This is an absolutely amazing way to
make fish but we've got to get some really clean slices for this plating and
as you can see this guy gotten pretty crumbly so it becomes a snack for the
chef. How about instead we tried pan roasting. I'm going with a slightly
thinner fillet I'm going to let that cook and not touch it until it's
thoroughly browned on one side a little bit of flame action just for fun and it
should lift right off the bottom of the pan. If your pan is properly preheated
and super hot you don't have to worry about it sticking so now that it's
flipped into, a 400 degree fahrenheit oven it goes, until it reaches 135
degrees Fahrenheit. Now the menu says that the fish is served with a lemon jus.
so we're gonna dab away some of the extra fat and make ourselves a little
pan sauce. First, over medium heat we're adding our shallot into the party
sautéing for about one minute before deglazing with some nice dry white wine
and a little bit of chicken stock, maybe a half cup each and then you guys know
it comes next we're scraping up all that fond courtesy of tiny whisk. Once we got
all that good stuff off the bottom of the pot we're going to add our finely
chopped rosemary, and then we want to let this guy reduce by about half until it's
nice, and thick, and syrupy. At this point we're going to add a little bit of
freshly chopped parsley and the juice of half a lemon. Stir this a little bit to
combine and then this becomes the perfect environment in which to reheat
our chilled green beans. Season with a little bit of kosher salt, freshly ground
pepper, and let those flavors get to know each other. Remove the green beans from
the equation and then it's time to finish our pan sauce with what else but
butter. Kill the heat add about 2 tablespoons, give it a tiny little whisk
make sure everybody's good, and emulsified, and thickened. We want this to
coat the back of a spoon or slowly drizzle down the bottom of the pan and
now at long last it's time to plate up. Let's start with a pool or a lemon jus,
I should have made probably about twice as much... So, just go ahead and
double this recipe and then using the sharpest knife we've got we're gonna cut
our Chilean seabass into strips for it's extremely
over-the-top 1990s plating. You start by placing down the green beans and then
opposing each green bean with a slice of Chilean seabass. Skin facing your right
my left. Then, behind this whole affair, we've got some hard to justify but
pretty to look at halved cherry tomatoes and then on top between the two are
crispy fried sweet potato straws. I thought this was weird at first but
white flaky fish like this is commonly served with sweet potatoes or other root
vegetables and not really a huge shocker here this is totally delicious.
The fish is crispy and moist and it's a clear clean plate club member, unlike
that Barbasol pie I had earlier...