Behind the Recipes
Poached Sea Bass, Glazed Carrots, Raisin Couscous and White Cream Sauce by Chef Florian Hugo
Makes 4 servings
INGREDIENTS:
1.5 pound stripe sea bass, sliced in 1/2 inch thick pieces
(or any other white fish your kid my prefer)
Bouillon for poaching:
4 oz. heavy cream
2 oz. water
1 chicken bouillon cube
2 slices lemon
salt
Couscous:
8 oz. couscous
11 oz. water
2 tablespoons raisins
1 tablespoon butter
salt to taste
Garnish:
2 carrots cut into 1 inch thick slices
1 oz. butter
1 pinch salt
PREPARATION:
1. Boil the 11 oz. water and cook the carrots until soft.
Strain (saving the liquid in a bowl..), sauté the carrot in a pan with butter, adding a little bit of the cooking water,and cook a bit more until nicely glazed (make sure liquid doesn't break).
2. In the meantime, boil the cream with the chicken bouillon cube, 2 oz. water and 2 slices of lemon. Add the slices of sea bass, turn down heat and let poached for 5 min (2.5 min on each side).
3. Pour the rest of cooking water (at boiling temperature) onto couscous and raisin mix. Apply plastic film to seal the bowl and let it sit for 4-5 min.
4. With a fork, mix the couscous to make sure there are no lumps. (you can add a bit of butter for the taste).
Plating:
Place couscous in a cup (to give it a nice funny shape), press down on it then flip it on the plate. Add 3 pieces of the carrot. In the center, put 2 slices of the fish and cover with white sauce. Add a piece of lemon if you child likes it (will add a splash of color too..)
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