Roasted Chilean Sea Bass with Watercress and Green Curry Sauce
INGREDIENTS Chilean Sea Bass 1 ½ pounds boneless Chilean sea bass, cut into 1.5-ounce pieces 3 teaspoons olive oil or canola Italian blend oil 1 lime, fresh, to season fish 1 teaspoon extra virgin...
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Ingredients
- 1 ½ pounds boneless Chilean sea bass, cut into 1.5-ounce pieces
- 3 teaspoons olive oil or canola Italian blend oil
- 1 lime, fresh, to season fish
- 1 teaspoon extra virgin olive oil (Jewel of Tuscany, preferred blend)
- Salt, to taste
- 3 ¼ ounces watercress
- 1 ounce lemongrass sticks, finely sliced
- 1 ½ teaspoons palm sugar
- ½ kaffir lime leaf, fresh
- ½ garlic clove, peeled
- 1 1/8 teaspoons green curry paste
- ½ teaspoon fish sauce
- ¾ cup coconut milk
- 1 lime, fresh
- Fleur de sel de Guerande sea salt, to taste
- 2 ¼ pounds chef potatoes
- 4 ½ tablespoons clarified butter, unsalted
- 1 ounce Granny Smith apples
- 10 leaves fresh cilantro, finely chopped julienne
- 1 fresh lime
- 1 ounce Siberian Ossetra caviar
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