Recipe

Smoked Sea Bass Rillettes Recipe

Add Step-by-Step Photos	Chef_jacob / All my dishes 1 year, 8 months ago Cured Chilean Sea Bass Rillettes, with a wonderfulll Smokey, foei flavor. A rillette is a meat that is braised or baked until tender, shredded in a mixer with a patle attachment, and then cured in a ramiken, sealed with fat so that oxygen can not get in and corrupt the curing meat. ... More Prep:13m Cook:510m Servings:1	Chef_jacob
	cured charcuterie trulle sea bass fish

Does this look good? Yeah! / Nope

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Ingredients

Sea Bass belly.

White Truffle Oil.

Sumac.

Liquid smoke.

Onion Jus.

Fleur de Sel.

Chopped Chives.

Mixed Micro Greens.

Lemon Juice.

Home Made Brioche.

Clarified foie butter.

Directions

Roast Sea Bass belly in 400 degree oven for 20-30 minutes or until golden brown.

Remove bones from Sea Bass belly.

Flake with hands and place in a Kitchen Aid mixing bowel.

Beat with patle attachment and add liquid smoke, fleur de Sel, chopped chives and onion jus to taste. (To make onion jus, simply simmer carmelized onions with sugar, white wine, butter and kosher salt for 45 minutes).

Beat with patel attachment until ingredients become well incorporated and the Sea Bass separates into individual, stringy fibers.

Pack Sea Bass mixture into 3 oz ramikens and top with warm clarified foie butter. (To make clarified foie butter, simply clarify butter over a double boiler with your foie gras scraps in it; skim the scum that rises to the top and then strain through a chinois).

Chill in a refrigerator for 1-3 weeks.

When ready to serve, throw into a 500 degree oven for 15 seconds, (to loosen fat cap), and turn out onto a rectangular serving plate.

Add sliced brioche, sumac, truffle oil, fleur de sel, and micro greens dressed with lemon juice to order.

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Comments

liezel 1 year, 8 months ago said:
Sounds and looks devine! Getting all the ingredients here would be a problem though. But I can look and drool...

thegoldminer 1 year, 8 months ago said:
Hey I have to look up ever fourth word on the description, not fair! This sounds really good. I love Chilean Sea BAss. Stayed in Pacific Grove at a place with a kitchen. Stopped at fresh fish market in Monterey, got a couple of beautiful steaks, cooked in butter, the best meal in 4 days.

mumtazcatering 1 year, 8 months ago said:
Thanks for the learning adventure,my friend
have a pleasant day
Mumtaz

misslionheart 1 year, 8 months ago said:
Must try this for a special occasion. Lovely presentation Chef!

jett2whit 1 year, 8 months ago said:
I'm with JJ - fancy words are not my thing. In any case this one sounds interesting. Jett

danadooley 1 year, 8 months ago said:
I love Chilean Sea Bass, but I must admit this recipe is technically challenging. It seems like the kind of recipe you would find posted on the wall of a professional/restaurant kitchen, for the cooks or section chef to refer to lol It does sound absolutely mouthwatering though and the picture is gorgeous. Thanks for sharing :)

bigstmpr 1 year, 8 months ago said:
Delicious.sounds great.

coffeebean53 1 year, 8 months ago said:
This sounds mouthwatering and absolutely delicious. :)

lunasea 1 year, 8 months ago said:
Wonderful and delicious-looking dish, with a gorgeous presentation. Great post!

bluewaterandsand 1 year, 8 months ago said:
This is absolutely amazing...very creative!

bakermel 1 year, 8 months ago said:
Yum.....What a beautiful presentation, too! :)
~Mel

sweetthing1953 1 year, 8 months ago said:
Sounds very good. I can't wait to try this.
Thanks for sharing it. PS. Thanks for the friend invitation.

tinam 1 year, 8 months ago said:
Now this is so very tantalizing! Can't wait to try it! Yummmmmm

pudgy47 1 year, 8 months ago said:
This recipe is mouth watering, Combo of ingerdients awesome. BRVO.

theiris 1 year, 8 months ago said:
Can't wait for someone to make this for me! Guessing
it won't be Jett...Thanks for sharing, Mare

shandy 1 year, 8 months ago said:
Now is it a comflict of interest to put in amounts? Hhhmmm? We little non-cheffy people love to cook but are not as brilliant as you for putting together a recipe out of the top of our pro-cook hat. fleur de Sel. . .flower of the salt. . .sarcasm and humor is written among the words and the recipe does sound excellent. . .but I would need to make this to classify it with a fork rating . . .yes? and for those that do not know, fresh lemon juice can be put in place of sumac. . .=D

chef_jacob 1 year, 8 months ago said:
Shandy, thank you for your comments. I think people should concentrate more on technique and flavor structure than the amount of seasoning I put in to satisfy my personal taste preference. I apologize if having no measurements is inconvenient but I don't ever measure anything so any measurements I give you would be a lie. I tend to approach recipes from a technique standpoint than a "cup of this and a teaspoon of that." P.S. Please do not substitute lemon juice for sumac or your soul may be doomed by the culinary gods for eternity. ;-)

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