fbpx
Join the Chef's Roll community, click here to get linked into a world of opportunities.

Pistachio Crusted Chilean Seabass with Butter Compressed Beet Greens

Chef Mikel Anthony

As part of our ongoing partnership with Butter of Europe, we’re asking our favorite chefs to create delicious dishes showcasing premium European butter. Here, chef Mikel Anthony makes a pistachio crusted Chilean seabass, beet puree, and beet greens compressed in French butter.

If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.


Seabass

INGREDIENTS

  • 1 ea. Filet
  • Eggwash
  • Toasted pistachios

METHOD

  1. Place fish in egg wash and dip into pistachios.
  2. Place pistachio side down.
  3. Cook for 2 minutes on medium low heat. F
  4. lip and cook another 2 minutes or just until done (depends on thickness of the fish).

Beet Puree

INGREDIENTS

  • 1-2 ea. Roasted beets
  • 1 tsp. or tt. Sherry vinegar

METHOD

  1. Roast beets in foil drizzled with olive oil salt and pepper.
  2. Place in a 400 F oven until tender.
  3. Puree with vinegar and a touch of water if needed.
  4. Season.

Compressed Beet Greens

INGREDIENTS

  • ¼ cup Butter of Europe, melted
  • 1-2 ea. Large beet greens (or 4-5 ea. Small beet greens)
  • tt. Salt and pepper

METHOD

  1. Compress in vacuum sealer.
  2. Salt and pepper.