with Paul Bauer
source: http://chefsinsight.com/paul-bauer/

Claes Chilean Seabass

  • 4-6 oz. portions Chilean sea bass
  • Lemon basil risotto (recipe below)
  • 12 oz. sea beans (recipe below)
  • 1 pint heirloom cherry tomatoes (recipe below)
  • Tomato emulsion (recipe below)
  1. Pan sear Chilean seabass in extra virgin olive oil
  2. Salt and white pepper to taste

Lemon Basil Risotto

  • 1/2 lb. organic risotto
  • 1/4 lb. unsalted butter
  • 1 or 2 pats of unsalted butter to finish
  • 2 oz. onion, fine diced
  • 1/2 c. dry white wine
  • 3 ea. lemons, zested
  • 3 ea. lemons, juiced
  • 5 c. vegetable Stock
  • 2 tbsp. Basil purée (recipe below)
  • 1 tsp. lemon oil
  • 2 oz. parmesan cheese
  • 2 oz. crème fraiche
  • Salt and pepper
  1. Warm the stock in a sauce pan.
  2. While that’s heating up, sauté the onions in the butter until translucent.
  3. Add the rice and cook until translucent at the edges.
  4. Add the white wine, lemon juice and zest and reduce to au sec.
  5. Add the stock about a 1/2 cup at a time, stirring constantly until the stock is absorbed and the rice is cooked al dente, about 15-20 minutes.
  6. Stir in the cheese, basil purée, and lemon oil. Remove from heat.
  7. Finish by stirring in the crème fraiche and salt and pepper to taste.

Basil Purée

  • 1/2 lb. fresh basil
  • 1 oz. champagne vinegar
  • 1 tbsp. lemon oil
  • 2 oz. extra virgin olive oil
  • Salt and pepper to taste
  1. Blend together the basil, champagne vinegar, and lemon oil
  2. Once combined, stream in extra virgin olive oil
  3. The purée should be thick
  4. Finish with salt and pepper to taste

Heirloom Cherry Tomatoes

  • 1 pint heirloom cherry tomatoes
  • Extra virgin olive oil
  • Salt and pepper
  • Fresh chopped parsley
  1. Sear the tomatoes in the olive oil
  2. Season to taste with salt, pepper, and parsley

Sea Beans

  • 12 oz. sea beans
  • Butter
  • 1 tbsp. minced shallot
  1. Blanche sea beans in water without salt (seabeans are naturally salty)
  2. Saute with butter and minced shallot

Tomato Emulsion

  • 4 ea heirloom or very ripe tomatoes
  • 1/2 c. champagne vinegar
  • 2 oz. honey
  • 2 oz. dijon mustard
  • 1 oz. shallot
  • 1 clove garlic
  • 2 c. extra virgin olive oil
  • Salt and pepper
  1. Blend the tomatoes and the next 5 ingredients together until smooth, adding a little water if needed
  2. Stream in extra virgin olive oil to sauce consistency
  3. Season with salt and pepper to taste