Page 12 - Boca Club News - July '20

Page 12, Boca Club News
Food & Entertaining

Signature Recipe from Broken Sound’s

New Executive Chef Jay: Sea Bass En Papillote

This is the first recipe being provided
for this series of columns by Chef Jay
since his announcement as Broken
Sound Club’s new Executive Chef.
(See the article on the front page of
this issue.) All of the recipes in these
Boca Club News monthly columns are
presented here with the cooperation
of Clubhouse Manager Ed Cichielo; Director of Food and
Beverage Lorant Botha and, in some cases, Pastry Chef
Christophe Joly.

Lorant Botha Ed Cichielo Christophe Joly

Serves: Number of portions depends upon amount of
ingredients.
Ingredients: per portion
8 oz. portion of Sea Bass
4 Baby Carrots cut in half length-wise
4 Baby Zucchini cut in half length-wise
4 Baby Squash cut in half length-wise
3 Finger Potatoes cut in half length-wise
Salt & Pepper to taste
Whipped Butter:
½ stick of Whipped Butter
2 Tablespoons of White Wine
1 Tablespoon of Lemon Juice
Chopped chives, parsley, thyme, and rosemary
Directions:
Preheat oven to 400 degrees.
To make the whipped butter, let the
butter come to room temperature and
incorporate all ingredients together.
Season Sea Bass with salt & pepper.
Sear on each side until golden Brown.
(2 minutes on each side)
Par blanch vegetables in salted
water for 4 minutes. Food photo by Jon
Place vegetables on an 8”x10” Ricco
piece of parchment paper cut into a
circle, followed by the Sea Bass. Top the Sea Bass with 2
Tablespoons of the whipped butter.
Fold the edges of the parchment paper, overlaying each
other to seal the pouch.
Place pouch on a baking sheet and cook for 15 minutes.
Place a small knife into the Sea Bass. You will be able to tell
when the fish is cooked through if you feel a slight resistance
while entering the knife into the Sea Bass.