Sea Bass & Avocado Hollandaise

Baked Sea Bass & Avocado Hollandaise

by Cesar Herrera, Auguste Escoffier School of Culinary Arts.

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Our Recreation

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INGREDIENTS

Avocado Hollandaise

• 2 ea. Avocados
• 3 sprigs Cilantro
• 1 oz. Onions, chopped
• 1/2 ea. Lime, juiced
• 4 tbsp. Water
• 1 fl. oz. White Vinegar
• 4 ea. Egg Yolks
• 24 oz. Clarified Butter (Butter should be at 125˚F)
• 2 tbsp. Water
• tt. Salt & White Pepper
• tt. Cayenne

Hibiscus Chia Seed Gel

• 2 tbsp. Hibiscus Flowers, Dried
• 1 cup Water
• 1 tbsp. Sugar
• 1/2 tbsp. Chia Seeds

Baked Sea Bass

• 7 oz. Sea bass
• 1 ea. Mexican Chayote, Peeled and Batonnet
• Olive Oil
• tt. Salt & Pepper

DIRECTIONS

Avocado Hollandaise

1. Peel avocado sand cut into medium diced. Place in blender along with cilantro, onions, juice of 1/2 lime and 4 tbsp. water. Puree to smooth consistency, add salt to taste. Set aside.
2. Combine yolks, vinegar and 2 tbsp. waterCook quickly over double boiler until yolks are lighter in color and a ribbon consistency, remove from heat.
3. Heat butter to 125˚F. Slowly add the butter to yolks, whisking constantly. Add a few drops of lime juice and hot water if sauce becomes too thick.
4. Add avocado puree to the sauce, season with cayenne, salt, pepper and lime juice. Adjust thickness with warm water.
5. Hot hold at 125˚F for 1.5 hours maximum.

Hibiscus Chia Seed Gel

1. In small sauce pot add water, sugar and hibiscus flowers. Reduce by half and cool before adding the chia seeds.
2. Allow the seeds to soak and form gel. Keep cold in refrigerator.

Baked Sea Bass

1. Rub sea bass filet with olive oil and season with salt and pepper.
2. Place on baking sheet in 375˚F oven for 15 min or until fish flakes easily with fork.

Mexican Chayote

1. Peel chayote and cut into batonnet. Steam for 20 minutes or until tender. Season with salt to taste.