This Savory Southwest fusion of omega 3 rich pelagic protein and superbly seasoned potatoes is delicate yet satisfying.
Chilean Sea Bass and Potato Risotto
4 6oz. Chilean Sea Bass filets
4 large Yukon potatoes
peeled and diced
½ cup heavy cream
2 garlic cloves finely chopped
Pinch fresh thyme finely chopped
Pinch fresh parsley finely chopped
3 tbsp. yellow onion minced
¼ cup of grated Parmesan cheese
Salt and freshly ground white pepper
Oxtail Ragout (Optional)
3 lbs. Oxtail
Artichoke hearts (baby) roasted
1 cup of diced carrots
1 cup diced celery
1 cup diced white onion
4 garlic cloves
½ cup tomato paste
2 bay leaves
3 cups red wine
3 cups of water
Chilean Sea Bass: Season with salt and pepper. In a sauté pan with a touch of vegetable oil, over medium heat, sear on both sides until golden brown, then finish in a 350° oven for 4 to 5 minutes.
Potato Risotto: In a small sauce pan, sauté the onion and garlic over medium heat for 2-3 minutes. Add diced potato, chopped thyme, and slowly cook without browning for a few minutes more. Cover with the cream and simmer for 10 to 15 minutes or until al dente, season to taste and finish with grated Parmesan cheese.
Oxtail: Season the Oxtail with salt and pepper and roast in a 375° oven for 20 minutes. While the oxtail is roasting, preheat a sauce pot over medium heat and slowly roast the diced vegetables, garlic, and herbs in vegetable oil until well caramelized. Add the tomato paste and continue to cook a few minutes more. Deglaze with the red wine. Add the roasted oxtail, bay leaves, and cover with the water, cover with aluminum foil and braise in a 350° oven for about 4 hours until the meat falls off the bone.
Ragout: Dice the Artichoke hearts into 1” cubes and sauté in vegetable oil until cooked through. Add 3 cups of the braising liquid and reduce to a sauce consistency. Pull the oxtail meat off the bone, mix with the sauce, then season to taste.
Assembly: In a large dinner plate center the potato risotto and place the seared Chilean Sea Bass in the middle. The ragout goes on the sea bass. Garnish with your favorite micro green and serve.
Recipe provided by Mel Mecinas, Executive Chef, Four Seasons Resort Scottsdale at Troon North.
(Originally published in the October 2014 issue of Cowgirl Magazine).