| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 630 | 36g | 22g | 41g |
| sugars | fibre | protein | salt |
| 11g | 6g | 35g | 0.80g |
Why I Love French Seabass Fillet in Citrus Parchment with Sweet Potato Puree and White Butter Sauce
There is a certain allure to the Seabass Fillet in Citrus Parchment with Sweet Potato Puree and White Butter Sauce that captivates my culinary curiosity and makes it an absolute delight to marvel at, both on the palate and in the kitchen. A sensual symphony of flavors, this French recipe elegantly combines the tenderness of seabass with the tangy essence of citrus and the earthy goodness of sweet potato puree.
Where Land Meets Sea
The combination of ingredients in this recipe is a rich representation of where land meets sea. The seabass fillets, a beloved Pacific Northwest sustainably caught fish, commingle harmoniously with the bright bounty of citrus fruits – lemons, grapefruits, and oranges. This intertwining of flavors is something I cherish and truly demonstrates that both land and sea can produce a unique and unforgettable dining experience.
Tasting Sunshine
The balance of flavors in the Seabass Fillet in Citrus Parchment with Sweet Potato Puree and White Butter Sauce is what truly enthralls me. The tart, sun-soaked flavors of the citrus offer a beautiful counterpoint to the buttery, lush sweetness of the sweet potato puree. The creaminess of the white butter sauce, inspired by none other than French culinary master Escoffier, completes the taste palette, making it a meal reminiscent of a warm, sunny afternoon on a beautiful French beach.
As a companion dish, I would recommend serving this alongside a crisp, lively salad of mixed greens with a light vinaigrette, creating a meal that’s nourishing and vibrant just like the ingredients it’s based on.
More Than Simply A Recipe
Preparing this dish is therapeutic to me, it is more than simply following a recipe. It’s a showcase of my dual heritage — my appreciation for Pacific Northwest ingredients informed by my Japanese upbringing that nurtures the fundamental importance of balance in a dish. As such, each time I prepare this seabass fillet, I do so with the same consciousness and respect for the ingredients as when shaping sushi rolls or perfecting a seafood dish.
Overall, the Seabass Fillet in Citrus Parchment with Sweet Potato Puree and White Butter Sauce is something that speaks volumes about my love for both my heritage and the bountiful produce we are gifted with. Make it once, and I am certain you would want to recreate this symphony of tastes over and over again.
What You’ll Need
- 6 seabass fillets, about 6 ounces each
- 2 lemons
- 1 grapefruit
- 1 orange
- 6 parchment paper sheets
- 3 large sweet potatoes
- 1/4 cup unsalted butter
- 2/3 cup heavy cream
- Salt and pepper to taste
- For the White Butter Sauce:
- 1 cup white wine
- 1 shallot, finely chopped
- 1 cup heavy cream
- 1/2 cup cold unsalted butter, cubed
- Salt and pepper to taste
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Lay out the parchment paper sheets and place a seabass fillet in the middle of each one.
Step Two
Slice the lemons, grapefruit, and orange into thin rounds. Place a few slices of each citrus fruit on top of each seabass fillet. Season with salt and pepper. Fold the parchment paper over the fish, and crimp the edges tightly to seal each packet. Bake for 15 minutes.
Step Three
While the fish is baking, peel and chop the sweet potatoes. Place them in a large pot of boiling water, and cook until they are tender which will take about 15-20 minutes.
Step Four
Once the sweet potatoes are cooked, drain them well. Then put them back in the pot, add the unsalted butter and heavy cream, and mash until smooth. Season with salt and pepper.
Step Five
To prepare the White Butter Sauce, pour the white wine into a saucepan, and add the finely chopped shallot. Bring to a boil over high heat, reduce to medium, and let it simmer until the wine is reduced by half.
Step Six
Add the heavy cream to the saucepan, and let it simmer again until the sauce is reduced by half. Then, start adding the cold butter one cube at a time, whisking constantly until all the butter is incorporated. Season with salt and pepper.
Step Seven
Finally, when everything is ready, spoon the sweet potato puree onto each plate, top with a seabass fillet (remember to open the parchment paper packet carefully, as hot steam will escape), and drizzle with the White Butter Sauce. Enjoy your Seabass Fillet in Citrus Parchment with Sweet Potato Puree and White Butter Sauce.
