Recipe of the Day: Rustle up the Chilean sea bass...gourmet French style

If you've always loved the mouth-watering preparations at The Imperial's 1911 Brasserie, this recipe by Chef Prem K Pogakula is going to make you ecstatic.

You can now bring that delectable taste to your dining table. Here is the Executive Chef's recipe for Chiliean sea bass, assorted stir fried vegetables with orange and ginger sauce

Chilean sea bass, assorted stir fried vegetables with orange and ginger sauce

Ingredients

Chilean sea bass - 120 gms
Cooking oil - 30ml
Zucchini strips - 6
Asparagus spears - 3
Baby carrots - 3
Snow peas - 5
Fish bone stock - 100ml
Elle vire Heavy cream - 50ml
Elle vire butter - 30ml
Ginger juice - 10ml
Orange rind juliennes - 1/2 arrange
Orange segments -1/2 arrange
Seasoning to taste
Truffle salsa - 1 teaspoon

Method

- Season fish with salt, pepper and olive oil
- Pan sear on hot pan and off the flame let it cook of itself
- Now toss all the vegetables on high flame and add salt and pepper to taste
- Bring cream to boil with stock, orange rind, ginger juice
- Add butter off the flame and stir to dissolve in it
- Check for seasoning
- Now arrange all of them on a plate and top with truffle salsa