Local White Seabass with Brussels Sprouts, Chestnuts, Bacon, and Chardonnay


  • 4-6 oz pieces local white seabass
  • 1 yellow onion, sliced
  • 1 clove garlic, sliced
  • 12 ozs frozen chestnuts, divided
  • 6 ozs bacon sliced into lardons
  • 2 shallots, minced
  • 12 ozs Brussels sprouts
  • 6 ozs unsalted butter
  • pomegranate seeds, optional
  • 8 ozs chardonnay
  • salt and freshly ground white pepper
  • 2 ozs clarified butter
  • 1 oz olive oil
  • 8 ozs chicken stock


Heat olive oil in pot over medium heat and add onion and garlic. Season with salt and pepper and cook until tender and no color. Add 8 oz. of the chestnuts and cover with chicken stock. Cook until tender and puree in a blender. Strain through fine mesh strainer and season with salt and pepper. Reserve and keep warm.

Meanwhile, cook bacon in a saute pan over medium heat until crispy. Add Brussels sprouts and remaining chestnuts and cook until tender. Stir in 1 oz butter. Season with salt and pepper. Add pomegranate seeds, if using, and toss well.

Heat a large saute pan over high heat and add clarified butter. When pan is smoking add seasoned fish skin side down. Turn heat to medium and cook about 4 minutes on each side or until fish is cooked medium rare.

Divide chestnut puree evenly into four bowls. Place Brussels sprout, chestnut, and bacon mixture on top of puree. Remove fish from pan and discard oil. Put fish on top of vegetables. Deglaze fish pan with chardonnay and reduce by 3/4. Turn heat down and whisk in remaining butter slowly. Season with salt and pepper. Finish sauce with freshly squeezed lemon juice. Drizzle sauce evenly over each dish.

Wine pairing: Grüner Veltliner or white burgundy

event calendar sponsored by: