Parchment Wrapped Chilean Sea Bass with Horseradish Cream Sauce

Parchment Wrapped Chilean Sea Bass with Horseradish Cream Sauce
  1. Sea Bass
  2. 4 8-ounce Sea Bass
  3. 2 oz. Chopped Fresh Thyme
  4. 1 oz. Chopped Fresh Parsley
  5. 1 turnip par cooked and diced
  6. 1/2 bunch chopped Green Onions
  7. 1 yukon potato par cooked and diced
  8. 1 carrot par cooked and diced
  9. 8 ounces of par cooked snow peas
  10. 1 parsnip par cooked and diced
  11. 1 diced roma tomato
  12. Salt and Pepper to taste
  13. Horseradish Cream Sauce- Makes 1 cup
  14. 1/2 cup of heavy cream
  15. 1/2 cup of Sour Cream
  16. 3 Tablespoons Fresh grated horseradish
  17. 1 Tablespoons Fresh thyme leaves
  18. Salt and pepper
  19. 1 Tablespoon lemon juice
  1. Sea Bass
  2. Cut Parchment into a perfect 14 inch by 14 inch square. Fold in half and cut into a heart shape. Lay sea bass skin side down on one side of the parchment “heart”. Place vegetables, herbs, salt and pepper on sea bass. Fold the other side of the parchment “heart” over the fish. Carefully attach sides of parchment by folding over the parchment paper. Repeat process with remaining fish. Place parchment wrapped sea bass on sheet trays and roast for 12 to 15 minutes in the oven or until the parchment turns light brown. Open parchment just before serving. Serve with horseradish sauce.
  3. Horseradish Cream Sauce
  4. Combine all ingredients except lemon juice into glass bowl and refrigerate until needed. Finish sauce by whisking in lemon juice. Check seasonings. This is a great sauce to accompany all proteins or vegetables. Can be served warm by heating on lowest melt or simmer feature on burner. Stir constantly to prevent sauce from breaking.
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