Steam Sea Bass and Chipotle Shrimp By Jeremy Enriquez

Steam Sea Bass, Spring Vegetables Mix and Chipotle Shrimp By Jeremy Enriquez

Sea Bass :

  1. Filleting the fish and remove the bones,
  2. Cut the bottom of the Sea Bass so it can form a rectangle
  3. Use the leftover to make the Farce
  4. When the farce with Brunoise Spring vegetables mix is done form a round shape with the sea bass and add the farce inside
  5. Steam for about 15-20 min depends of the size of the filet, the farce has to be cook
  6. Reserve

Farce Fish :

-Fish leftover
-60-70 gr of heavy cream
-1 Egg white
-1 Tbsp Brunoise Spring vegetables mix

Spring Vegetables Mix :

  1. Use mandoline to cut carottes, zucchini, celery, radish in Julienne size and take some julienne on the side to dice in Brunoise,
  2. Sauté the spring vegetables mix julienne in hot pan with olive oil and reserve,

English Peas Coulis :

  1. Blanched English peas and parsley in salty boiling water for 5-6 min
  2. Drain and dry with a clean cloth
  3. In a food processor, blend together add xanthan gum if needed

Shrimp Chipotle Marinade :

2 tbsp cilantro leaves
4 cloves garlic
2 tbsp lime juice
1 tsp chipotle paste
2 tbsp olive oil
1/2 tsp salt
1 lb peeled and deveined shrimp (I used 21/25 count*)
In a food processor, blend together the cilantro, garlic, lime juice, chipotle paste, oil, and salt, until smooth, about 60 seconds.
Place the marinade in a bowl and add the shrimp. Toss to coat.
Marinate the shrimp for 30 minutes. Make sure not to do longer than that, or the marinade will start to affect the texture of the shrimp and make it mushy.
Heat a grill over medium high heat, and cook the shrimp for about 1 minute on each side, until cooked through. The shrimp will turn from a translucent/gray color to pink when they’re cooked through.