Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc

Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc

Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc

By Food Network
1 hour 10 minutes

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Details
  • Servings:   4
  • Calories:   482
  • Protein:   15g
  •  
  • Fiber:   6g
  • Sugar:   4g
  • Carb Total:   15g
  •  
  • Trans Fat:   1g
  • Saturated:   21g
  • Fat Total:   40g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south american
  • mediterranean
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Ingredients
  • 1/4 pound potato, cut into large dice
  • 1/4 pound celery root, cut into large dice
  • 2 tablespoons cream
  • 1 teaspoon butter
  • Grating nutmeg
  • 1/2 bunch spinach, washed thoroughly and dried
  • Grating nutmeg
  • 2 ounces butter
  • 1 ounce clarified butter, for sauteing
  • 1 ounce olive oil, for sauteing
  • 1 (8 ounce) Sea Bass fillet
  • Salt and freshly ground black pepper
  • Flour, for dredging
  • 1 ounce blond beer
  • 1 shallot, sliced
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 teaspoon red wine vinegar
  • Dash cream
  • 2 tablespoons butter, cut into small pieces
  • North Sea Grey shrimp, poached and diced
  • 1 tomato, diced
  • Chives, for garnish
  • Rosemary, for garnish
Instructions

Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc serves 4 original recipe by Food Network.

View original preparation instructions

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