Baked Sea Bass & Avocado Hollandaise
by Cesar Herrera, Auguste Escoffier School of Culinary Arts.
Cesar Herrera’s EntryOur Recreation
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
- 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.
- Combine yolks, vinegar and 2 tbsp. waterCook quickly over double boiler until yolks are lighter in color and a ribbon consistency, remove from heat.
- 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.
- Add avocado puree to the sauce, season with cayenne, salt, pepper and lime juice. Adjust thickness with warm water.
- Hot hold at 125˚F for 1.5 hours maximum.
Hibiscus Chia Seed Gel
- In small sauce pot add water, sugar and hibiscus flowers. Reduce by half and cool before adding the chia seeds.
- Allow the seeds to soak and form gel. Keep cold in refrigerator.
Baked Sea Bass
- Rub sea bass filet with olive oil and season with salt and pepper.
- Place on baking sheet in 375˚F oven for 15 min or until fish flakes easily with fork.
Mexican Chayote
- Peel chayote and cut into batonnet. Steam for 20 minutes or until tender. Season with salt to taste.
