For the creamy fregola:
Ingredients:
½ cup dried fregola
2 cups water
1 cup heavy cream
1 tbsp grated pecorino romano
Kosher salt
Black pepper
Directions:
• Bring water to a boil in a medium tail pot.
• Add the dried fregola and cook until al dente (approximately seven minutes).
• Remove from the heat and strain, reserving the fregola.
• Add reserved fregola and heavy cream to a small tail pot and bring to a simmer.
• Simmer until the heavy cream is reduced by half.
• Remove from the heat and add the grated pecorino romano, salt and pepper.
For the sherry glaze:
Ingredients:
1 tbsp shallots, brunoise
¼ cup sherry
1 tbsp sugar
Salt
Directions:
• Place shallots and sherry in a small pan and bring to a simmer.
• Once almost all the liquid has reduced, add the sugar and allow to dissolve.
• Remove from the heat, and let cool.
For the beurre blanc:
Ingredients:
1/3 cup white wine
1 tbsp lemon juice
½ tsp shallot, minced
1/4 lb butter
1/8 cup heavy cream
Pinch of kosher salt
Directions:
• Combine shallots, white wine and lemon juice in a medium tail pot over medium high heat.
• Bring to a simmer and reduce until almost dry.
• Add the heavy cream and reduce again until almost dry.
• Remove from the heat and slowly whisk in the butter a little at a time,
making sure to keep the emulsion.
• Once all the butter has been added, adjust seasoning and keep warm.
For the tomato-and-frisée salad:
Ingredients:
1 oz white frisée, washed and chopped
3 cherry tomatoes, split
1 tbsp extra virgin olive oil
1 ½ tsp lemon juice
Kosher salt
Directions:
• Mix all ingredients together right before plating.
To complete the dish:
• Begin by searing an 8-ounce portion of Chilean sea bass in butter and cooking oil.
• Once one side is golden brown, flip and place in the oven to cook. When it is ¾ of the
way cooked, glaze with the sherry glaze and finish in oven until fully cooked.
• In the center of a round plate, pile ½ cup to ¾ cup of the creamy fregola.
• Place the piece of seared bass on the pile of fregola.
• Drizzle with the remaining sherry glaze.
• Spoon two tablespoons of the beurre blanc over the bass and around the plate.
• Finish the dish by placing the salad gently over the bass. And serve!
