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yeschef20005
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Elegant Pan-Seared Fish with Pea Puree | Michelin-Style Dish
Master the art of fine dining with this exquisite recipe for pan-seared fish, complemented by a vibrant pea puree and delicate garnishes. Perfect for special occasions, this Michelin-inspired dish will impress with its sophisticated flavors and stunning presentation. Elevate your culinary skills and create a memorable dining experience at home.
#Fish Recipe
#Michelin Inspired
#Fine Dining
#Healthy Dinner
#Seafood
#Special Occasion
Perfectly Seared Fish Fillet
Recipe Information
15m
Prep Time
20m
Cook Time
35m
Total Time
2
Servings
Hard
Modern European / Fine Dining
English
Nutrition (per serving)
380
Calories
35g
Protein
20g
Carbs
18g
Fat
Vibrant Pea Puree Base
Ingredients
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Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Elegant Plating with Garnish
Instructions
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- Prepare the pea puree: In a small saucepan, combine fresh peas with vegetable broth. Bring to a gentle simmer and cook for 3-5 minutes until peas are tender. Drain the peas, reserving a little cooking liquid.5m
Preview5mPreviewPrepare the pea puree: In a small saucepan, combine fresh peas with vegetable broth. Bring to a gentle simmer and cook for 3-5 minutes until peas are tender. Drain the peas, reserving a little cooking liquid. - Transfer cooked peas to a food processor or use an immersion blender. Add cold butter, lemon zest, salt, and pepper. Blend until very smooth, adding a tablespoon of reserved cooking liquid if needed to achieve desired consistency. Pass through a fine-mesh sieve for an extra silky texture, if desired.7m
Preview7mPreviewTransfer cooked peas to a food processor or use an immersion blender. Add cold butter, lemon zest, salt, and pepper. Blend until very smooth, adding a tablespoon of reserved cooking liquid if needed to achieve desired consistency. Pass through a fine-mesh sieve for an extra silky texture, if desired. - Prepare the fish: Pat the sea bass fillets dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.2m
Preview2mPreviewPrepare the fish: Pat the sea bass fillets dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. - Heat olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the fish fillets skin-side down in the hot pan. Press gently with a spatula for the first 30 seconds to ensure even contact and crispy skin.4m
Preview4mPreviewHeat olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the fish fillets skin-side down in the hot pan. Press gently with a spatula for the first 30 seconds to ensure even contact and crispy skin. - Sear for 3-5 minutes until the skin is golden brown and crispy, and the flesh is cooked about two-thirds of the way through. Flip the fillets and cook for another 1-2 minutes, just until cooked through. Remove from pan and let rest for a minute.6mPreview6mPreviewSear for 3-5 minutes until the skin is golden brown and crispy, and the flesh is cooked about two-thirds of the way through. Flip the fillets and cook for another 1-2 minutes, just until cooked through. Remove from pan and let rest for a minute.
- Plate the dish: Spoon a generous dollop of warm pea puree onto the center of each serving plate, spreading it slightly. Carefully place a seared fish fillet on top of the puree.2m
Preview2mPreviewPlate the dish: Spoon a generous dollop of warm pea puree onto the center of each serving plate, spreading it slightly. Carefully place a seared fish fillet on top of the puree. - Garnish with microgreens and edible flowers. Serve immediately and enjoy your Michelin-inspired creation.1m
Preview1mPreviewGarnish with microgreens and edible flowers. Serve immediately and enjoy your Michelin-inspired creation.
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💡 Tip: Click on any step to mark it as completed and track your cooking progress!