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1
Mashed Vegetables: 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
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2
Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter
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3
Sea Bass and Beer Sauce: 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
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4
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
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5
Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water.
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6
Bring to a boil and cook until an inserted knife meets with no resistance.
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7
Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg.
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8
Keep warm until ready to serve.
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9
Spinach: Saute spinach in butter with salt and pepper and nutmeg.
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10
Keep warm until ready to serve.
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11
Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F.
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12
In an ovenproof saute pan, heat the clarified butter and olive oil until smoking.
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13
Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy.
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14
Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again.
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15
Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary.
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16
Plate the mashed potatoes, sea bass, and spinach.
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17
Sprinkle the North Sea Grey shrimp over the dish along with tomato, chives, and rosemary.
