Chilean Seabass with King Crab & Red Beet Cous Cous
Chilean Seabass with King Crab & Red Beet Cous Cous: Recipe from the original Crystal Cruises provided by Cruise Scoop.
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Ingredients
- 4 ea Chilean Seabass Filets, 6 oz each
- 4 tbsp clarified butter
- Salt, fresh ground White Pepper
- 4 ea King Crab Legs
- 4 tbsp Lemon Oil
- 1 cup Pearl Cous Cous (Israeli Cous Cous)
- 2 tbsp. Melted Butter
- 2 ea Shallots, peeled and fine chopped
- 2 ½ cup Red Beet Juice
- 2 tsp. Mascarpone Cheese
- 2 tsp. cold butter
- 2 tsp. grated Parmesan
- Salt, Fresh White Pepper to taste
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