Wineshark Cooking Class - Baked Sea Bass with Choron Sauce

Ingredients (for 4):

• Sea bass - 1
• Thyme - 1 tsp
• Tarragon - 1 tsp
• Olive oil - 50 ml
• Puff pastry - 1 sheet
• Whisked egg - 1/2
• Fish mousse 
• Halibut - 90 g
• Scallops - 30 g
• Egg white - 1
• Cream - 90 ml
• Shrimp - 6
• Mixed herbs - 2 pinches
• Choron sauce 
• Shallot - 30 g
• Tarragon - 1 pinch
• White peppercorn - 1 pinch
• White wine vinegar - 100 ml
• Egg yolk - 2
• Water - 50 ml
• Butter - 280 ml
• Mixed herbs - 2 tsp
• Tomato - 85 g

Procedures:

1. Clean the sea bass. 

2. Remove the fins and skin from the sea bass.

3. Marinate the sea bass with thyme, tarragon and olive oil. Put into the fridge for 30 minutes.

4. Remove the shell from the shrimps. Then remove the intestines and chop into small pieces.

5. Mince the halibut.

6. Mince the scallops.

7. Mix the minced halibut and scallops. Season with salt. Then gradually add egg white to form a paste.

8. Gradually add in the cream.

9. Add in the chopped shrimps and mixed herbs, season with salt and white pepper powder.

10. Chop the shallot finely.

11. Add the shallot to the saucepan, together with tarragon, crushed white peppercorns, and white wine vinegar. Cook until all the liquid vaporized.

12. Remove into a bowl, then add in 50 ml of water and egg yolk. Continue to whisk over a warm water bath.

13. Gradually add in the melted butter, continue to whisk to emulsify.

14. Sieve to get the sauce. Season with salt, add in the mixed herbs.

15. Remove the skin of the tomato, then finely chop.

16. Sweat the tomato in saucepan to remove the liquid.

17. Remove the herbs and wipe away the olive oil from the sea bass, season the fish with salt and black pepper finely. Put the fish on the puff pastry.

18. Cover the fish with another piece of puff pastry. Knead the edges together to fully enclose the fish. Put back into fridge to cool for 15 minutes.

19. Remove and brush with whisked egg on the outside.

20. Put the fish in oven, pre-heated at 200 degree Celsius, for 30 minute. Adjust the temperature after the pastry is browned.

21. Mix the cooked tomato with the Bearnaise sauce.

22. Cut away the pastry and remove the fish fillet, sided with the fish mousse. Add the Choron sauce on the side. Put the pastry crust on top.