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Chilean Seabass with Carmenere Sauce
Chef Paula Larenas
Courtesy of ProChile
- 4 portions Chilean seabass fillet, each weighing around 6 oz.
- 2 tablespoons Chilean extra virgin olive oil
- 12 slices of bread
- 3 tablespoons of butter
- 2 tablespoons finely chopped coriander
- 2 tablespoons finely chopped parsley
- 1 pack finely chopped chives
- Salt and pepper
- 2 cups Carménère wine
- 4 tablespoons granulated sugar
- 3 cups spinach leaves
- ½ cup chestnuts in syrup
- 1 cup cooked, peeled piñones
- 2 tablespoons olive oil
- Heat the olive oil in a frying pan and seal the fish fillets on both sides. Set aside.
- To clarify the butter, melt it and skim the white foam from the surface. Then transfer it to a bowl, leaving the white part in the original bowl. The result should be a yellow liquid.
- Remove the crusts from the sliced bread and cut it into 1/3 inch (1 cm.) cubes. Mix the bread cubes with the clarified butter, coriander, parsley and chives. Season with salt and pepper.
- Put a portion of this mixture onto each fish fillet and bake them in a hot oven for five minutes until golden.
- To make the sauce, boil the wine with the sugar until the alcohol has evaporated and the sugar has thickened it slightly.
- To make the accompaniment, wash the spinach leaves, removing the stalks. Dice the chestnuts and piñones. Heat the olive oil, add the spinach, chestnuts and piñones. Season with salt and pepper.
- To serve, put a portion of the sautéed spinach on a plate. Place a portion of seabass au gratin on top, then pour wine sauce around the fish.
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