Chilean sea bass with baked Heirloom tomato and asparagus puree
Serves four people
Ingredients
- Chilean Sea Bass Fillet 1 1/2 lb
- Asparagus 1 lb
- Marbled Heirloom tomato or any small size heirloom tomato 2lb- 8 each
- Portobello mushrooms 4 each
- Baby Spinach 2 cups
- Yellow onions medium size chopped 1 each
- Garlic thinly chopped 1/4 cup
- Shallots thinly chopped 1/4 cup
- Sage 1 stick
- Rosemary 1 stick
- Basil 1/4 cup
- Fresh Oregano 1 stick
- Dry Oregano 1 teas
- Heavy Cream 1/3 cup
- Olive Oil 3/4 cup
- Balsamic Vinegar
- Butter 1 tsp.
Directions:
Marinate the Chilean Bass 3-4 hours with 2 tbsp of Olive oil, ¼ cup of Basil and chopped shallots and 1 tbsp of fresh oregano.
At the same time marinate the Portobello Mushrooms with 3tbls of olive oil, 1 tbsp of chopped Garlic and Shallots, rosemary, sage and Balsamic vinegar.
In a medium size pot braised the onions with 4 tbsp of olive oil, pour a cup of water to let the asparagus cook all the way thru it, until very soft, add fresh basil and fresh oregano, salt and black pepper. Cook the asparagus for about 15 minutes, make sure the water as evaporated.
Once cooked put the asparagus in a bar mixer, add the cream, blend the asparagus until become a smooth puree, salt pepper.
Strain the puree thru a thin mesh colander, poor it back in the pot and bring to a boil.
In a large sauté pan at medium low fire pour I tbsp of olive oil teaspoon of butter and the cook gently the spinach with out burning the them, add a little water if necessary.
In a grill or in the oven at medium fire cook the Portobello mushrooms for about 10 minutes until are nice and soft.
Dress the tomatoes with 2 tbsp of olive oil, dry oregano, teaspoon of balsamic vinegar, ½ tbsp of garlic salt and pepper. Make a little cross cut at bottom of the tomatoes, bake them at medium heat 325 degrees, for 8 to 10 minutes. The tomato needs to be soft in the inside and a little crispy on the out side.
Last, in a medium high roasting pan cook the Sea Bass for about 3 -4 minutes each side, the sea bass should a little brown on the edges.
Brio Ristorante
1190 California Drive
Burlingame, CA 94010
For a look at Brio Ristorante's menu and wine list go to www.ristorantebrio.com. For reservations phone (650) 348-6615.
About Chef Fabio Flagiello
Chef Fabio Flagiello was born and raised in Trieste, Italy. An early interest in preparing and experimenting with food led him to begin culinary school in his home town, then work at the famed Danieli Hotel in Venice, Italy, as a sous chef. Years later, he moved to Paris to work for Pastavino Restaurante and then attended Ecole Lenotre's intensive program in fine pastry, catering and French traditional cooking. He expanded his knowledge of Nouvelle French Cuisine at Trois Grois in Roanne, France.
As executive chef of Pasta Restaurante, chef Flagiello moved to the United States to open a new location in Boston. Soon after, he moved to Los Angeles, eventually becoming executive chef at Chianti Cucina on Melrose Avenue. He is the former owner of Fabio Trattoria and Fabio Restaurante & Cafe in Venice Beach.
During his tenure in Los Angeles, he was a film consultant for roles that required culinary technique, including Tony Shalhoub's character "Primo" in the 1996 movie "Big Night." In addition, he catered events and taught classes for Hollywood personalities. He moved to the San Francisco Bay Area in 2002 to work with Il Fornaio Ristorante e Gastronomia, where he was executive chef until 2005.
Flagiello was co-owner of Risibisi Restaurant and Wine Bar in Petaluma, California. Risibisi, which opened the summer of 2006, allows chef Flagiello many personal and professional goals. He is a triathelete and Iron Man competitor, and as such is interested in finding the balance between both good-tasting an healthful meals. Says Flagiello,"As a lifelong athlete, I believe in healthy food -- and as a chef, I know that food should taste great, look good and most importantly make people happy."
