Recipes // Main Dish Seafood // Pan Seared Black Bass with White Chocolate Beurre Blanc

Pan Seared Black Bass with White Chocolate Beurre Blanc


By Chef Gio Osso


  • 2 Filets of black sea bass.
  • ½ lbs of sunchokes
  • ¼ lbs of cashews
  • 5 baby bok choy
  • 1 big shallot
  • 6oz of white wine
  • 3 tbsp of honey
  • 2 cans of san pelegrino aranciata sparkling beverage
  • 3 oz of white chocolate
  • 5 oz of heavy cream
  • 1 tsp of vanilla extract
  • Extra virgin olive oil
  • Salt and pepper
  • 1 log of unsalted butter


  1. To make the cashew cream, soak the cashews in water for an hour.
  2. Once the cashews are rehydrated, place them in a blender with ¼ of a cup of the water they were soaking in. Blend them really well. If the mix is really thick, gradually add more water until it reaches a creamy consistency.
  3. Season the cashew cream with honey, vanilla salt and pepper.
  4. Peel the sunchokes and cut in half.
  5. Slice half of the shallot into slices and save the other half.
  6. In a medium sauce pan add the sliced shallots and sweat it until translucent.
  7. Add the sunchokes and deglaze the pan with 2 oz of white wine. Let the wine cook.
  8. Add the aranciata soda to completely cover the sunchokes. Cook the sunchokes under low heat until they are fork tender.
  9. Place sunchokes in a blender with 3 oz of the aranciata liquid. Puree the sunchokes until nice and smooth. Finish blending it with 2 tablespoons of cold butter to emulsify it, add salt and pepper to taste.
  10. Cut the bok choy into half, long ways and repeat.
  11. In a medium pot bring water to a boil with 1 tablespoon of salt. Blanch the bokchoy for 5 seconds; it will turn a bright green color, have a bowl with ice water really to shock it.
  12. Dry the bok choy and set aside.
  13. To make the white chocolate beurre blanc, melt 1 tbsp of butter in a sauté pan. Add the remaining sliced shallot, sweat until translucent and no color.
  14. Deglaze the pan with the remaining white wine and let it cook until the alcohol is cooked off. Add the heavy cream to the wine and let it reduce until it’s of a thicker consistency.
  15. In a blender add the liquid and add the white chocolate. Blend it really well, emulsify it by adding 4 tablespoons of cold butter add salt.
  16. Get a sauté pan really hot and add olive oil.
  17. Season the fish with salt and pepper.
  18. Place the fish skin side down on the pan. Sear it by leaving it skin side down without moving the fish. You will know when the fish is ready to flip once you start to see brown around the edges of the fish. Flip the fish with a spatula and let it finish cooking. The whole process will take around 5 minutes.
  19. Saute the bok choy with olive and and salt and pepper. Plate the dish with the sunchoke puree as a base, dots of cashew cream around the plate. Place the bokchoy on top of the sunchoke puree, then place the fish and garnish it all with the white chocolate beurre blanc.
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