Sea Bass with Roasted Beet Puree, Sautéed Kale and Beet Straws

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Sea Bass with Roasted Beet Puree, Sautéed Kale and Beet Straws

Serves 2

Beet Puree:

• ½ lb red beets

• 1 tbsp olive oil

• 1 tbsp sea salt

• 2 tsp black pepper ground

• ½ cup red wine

• 1 tbsp soy sauce

**water as needed


• Wash beets then toss them with olive oil, salt and pepper.

• Place in shallow baking pan, wrap tightly with foil and bake at 300 degrees for 3 hours.

• Cool beets to room temperature or lower then peel off skins.

• Dice into ½” pieces and process in blender with wine, soy sauce, and water as needed until pureed but still thick enough to stand.

Beet Straws:

• 2 each golden beets

• 1 tsp sea salt

**oil for frying


• Wash and skin fresh beets and using a Japanese turning slicer, cut into long ribbons.

• Place in very cold water for 20 minutes; drain well then fry in deep pan at 350 degrees for about 90 seconds.

• Straws should just begin to float but should be darkening in color.

• Remove from fryer; drain well the season with salt.

• Straw should be slightly soft but hardening as they reach room temperature.

• Set aside

For the Kale:

• 1 quart kale, 2” dice

• 2 tsp sea salt

• 1 tsp pepper

• 1 tsp garlic, minced

• 2 tbsp olive oil


• Wash vigorously and chop into 2” pieces.

• While fish is cooking, heat oil in skillet, toss in kale, salt, pepper and lastly the garlic.

• Stir quickly and cook until kale just starts to wilt.

• Serve immediately.

For the Sea Bass:

• 2 – 6oz Sea Bass filets

• 1 tsp sea salt

• 2 tbsp olive oil


• In hot skillet, add olive oil and just before it smokes, add the filets.

• Reduce heat to medium.

• Cook on one side for 3 minutes.

• Flip and cook on other side for 3 minutes or until fish starts to flake slightly.

• Place on bed of warm sautéed kale, top with beet straws and serve with beet puree.

Sea Bass with Roasted Beet Puree