A specialty dish of chef Peters' that showcases his regional seafood focus, Coriander dusted Chilean sea bass with spiny lobster-mango gastrique and coriander emulsion, is included below with wine pairing from Chef Magazine's wine consultant Marlene Rossman.
Coriander Dusted Chilean Sea Bass with Spiny Lobster-Mango Gastrique and Coriander Emulsion1/4 oz. coriander seed, toasted and ground
1/4 oz. white peppercorns, toasted and ground
1/4 oz. mustard seed, toasted and ground
1/4 oz. fennel seed, toasted and ground
4 5-oz. Chilean sea bass fillets
Salt, to taste
2 oz. grape seed oil
2 shallots, shaved
Butter, softened, as needed
3 sweet potatoes, peeled and cubed
4 oz. cream
1 cinnamon stick, toasted and ground
Pepper, to taste
1 bunch cilantro, chopped and divided
3 oz. olive oil
Spiny Lobster-Mango Gastrique (recipe follows)
2 c. mixed micro herbs, seasoned with olive oil, salt and pepper
Method (1) Blend together the ground coriander, white pepper, mustard and fennel seed in a bowl to make toasted coriander "dust." Season sea bass with salt and toasted coriander dust. Reserve remaining dust for coriander oil. In a medium hot pan, add grape seed oil, and sauté fish on both sides. Add shaved shallots and dollop of butter, and place in a 350°F oven for 4 minutes. Remove fish, and keep warm. (2) Simmer peeled potatoes in salted water until tender. Place through ricer, and whip in 2 oz. soft butter and cream. Season with cinnamon, salt and pepper. Place in piping bag, and reserve for plating. (3) Blanch and shock cilantro, drain well and blend with reserved coriander dust and olive oil. Season with salt and pepper, and strain through cheese cloth. Pour coriander oil into squeeze bottle, and reserve. (4) To serve, place 2 oz. sweet potato purée in center of vessel and spoon Spiny Lobster-Mango Gastrique ground around sweet potatoes. Place seared sea bass in center. Garnish with herb salad, coriander oil and cilantro leaves.
Lobster-Mango Gastrique
1 oz. olive oil
2 shallots, shaved
6 cloves garlic, shaved
2 jalapeños, small dice
2 roasted piquillo chiles, julienne
4 limes, juiced and reserved
3 oz. light brown sugar
8 oz. spiny lobster meat, roasted, shelled and diced
2 mangoes, diced and cubed
2 oz. butter
Cilantro, chopped, for garnish
Method (1) In medium-high heat sauté pan, add olive oil, garlic and jalapeño. Add red peppers, and deglaze with lime juice. (2) Whisk in light brown sugar, and reduce until syrup consistency. (3) Right before plating add lobster, mango, butter and cilantro until emulsified.
Wine pairing: Chateau Ste. Michelle Chardonnay "Canoe Ridge" 2007 (Washington State)
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