Pinot Noir Lacquered Chilean Sea Bass

Pinot Noir Lacquered Chilean Sea Bass
Serves 2

Note: Prepackaged demi-glace reconstituted with 1 to 2 parts water can substitute for homemade veal stock.

Pinot Noir Lacquer
2 cups pinot noir
1 cup veal stock (chicken stock or reconstituted veal stock can be substituted)
2 sprigs fresh thyme
1/2 shallot, sliced

In a medium nonreactive saucepan, simmer the wine until reduced to a syrup, being careful not to burn. Add the stock, thyme, and shallots and reduce the mixture to a glaze. Season with salt and pepper and strain (approximately 1/4 cup will remain). Set aside.

Red Wine Syrup
2 cups dry red wine
1/2 cup sugar
pinch of salt

In a medium nonreactive saucepan, bring the wine, sugar, and salt to a boil. Reduce to a syrupy consistency (thick enough to coat a spoon), taking care not to burn. Chill and set aside.

Creamy Lobster Leeks
2 tablespoons butter
1 large leek, green top and root removed, sliced lengthwise and washed
1/2 cup heavy cream
2 ounces lobster meat
1 teaspoon chopped fresh chives
salt and pepper to taste

In a medium saucepan over low heat, melt the butter. Add the leeks and cook until soft. Pour in the heavy cream, and continue to cook until reduced by half. Add the lobster meat, and simmer until it is firm and opaque. Finish with the chives, and season with salt and pepper.

Chilean Sea Bass
Note: Remove the fresh fava beans from their pods and blanch them in a pot of boiling water for about 2 minutes. Transfer to large bowl of ice water. Drain. Slip off and discard the whitish outer skin before cooking. Dried or frozen peeled fava beans can be substituted.

1 tablespoon olive oil
salt and pepper to taste
1/4 cup flour
2 7-ounce Chilean sea bass filets
1 tablespoon olive oil
3 teaspoons butter
6 fingerling potatoes, steamed and sliced
5 asparagus spears, sliced thinly diagonally
30 fava beans, shucked and cooked
2 teaspoons butter
1/2 cup creamy lobster leeks
1 teaspoon pinot noir lacquer
1 teaspoon red wine syrup

Preheat the oven to 350 F. Heat the olive oil in a large ovenproof saute pan. Season the filets with salt and pepper and dredge them in flour, shaking off the excess. Add 1 teaspoon butter to the oil, and when it foams, place the fish in the pan (do not crowd or the fish will steam). Sear until a golden brown crust forms (about 3 minutes).

Turn the fish carefully, transfer the pan to the oven, and bake for about 6 minutes or until the internal temperature reaches 145∞F to 150 F. The fish will be flaky to the touch.

While the fish is baking, melt the remaining 2 teaspoons of butter in a saute pan over medium high heat. Add the steamed potatoes and sautÈ until the edges turn golden. Add the asparagus and fava beans and saute an additional 2 minutes.

Remove the fish from the oven, and glaze the top with the pinot noir lacquer. Season the potato mixture with salt and pepper, and mound on two plates. Top the potatoes with the sea bass. Spoon the creamy lobster leeks onto the fish, piling the lobster high. Finish by drizzling the red wine syrup around the edge of each plate. Serve.