"Pan Seared Sea Bass, Roasted New Potatoes and Beurre Blanc Sauce" by Chef Nixon Low
Chef Nixon Low was the Head Chef of Portico restaurant when he shared this recipe with us. He named a Top Local Chef in Singapore 2014 by SG Magazine Online. He was part of the national team that clinched defending world champion at the Luxembourg Expogast in December 2014. He served as Team Captain in the 2013 Dubai World Hospitality Championship. The Singapore team beat 11 countries to bring home the championship. |
Pan Seared Pulau Ubin Seabass Fillet
Seabass fillet with skin 150g
Olive oil 20g
Salt and pepper to taste
On a Medium Hot pan, heat up olive oil and sear seabass skin side on for about 5 mins until skin is crispy. Flip over and cook until fully cooked. Season to taste.
Roasted New Potatoes
Boiled New Potatoes 50g
Red Onion Sliced 15g
Garlic Chopped 5g
Chopped Mixed Herbs* 5g
Butter 10g
Olive Oil 5g
Salt and Pepper to taste
Using hands, break potatoes into halves. In the same pan, add olive oil to pan and add chopped garlic and roast until slightly brown. Add potatoes and roast further for more color. Add butter and onions and cook for 1 min. Season with salt pepper and add herbs
Buerre Blanc Sauce
Vinegar Reduction
Shallot slice 20g
Peeled garlic 7g
White Wine 100g
Dill stalk 2 stalk
White Wine Vinegar 50g
Add everything and bring to boil, reduce by half. Strain.
Cream 150g
Fish Stock 150g
Butter 50g
Lemon Juice 1 no
Chopped Mixed Herbs*
Add Vinegar Reduction, cream and fish stock and reduce by half. Add butter, lemon juice, herbs and season to taste.
Garnish
Granny Smith Apple
Edible Flowers
Edible herbs
*Coriander, Dill, Parsley