Wednesday, June 16, 2010
Chilean Sea Bass at Coup des Tartes on 16 Street in Phoenix is served with a lovely presentation. Seafood towers are very popular. This one had baked sea bass over spinach and Israel couscous with toppings of golden raisins, blood orange, kalamata olives, tomato, red pepper, red onion and chives. I am drooling looking at it and ready to dig in.
Still love The Cottage Place Restaurant recipe for Seafood Tower in Tastes & Treasures page 18. It's great to be creative in the kitchen.
1 cup water
¼ cup Cilantro Lime vinaigrette (page 21)
1 teaspoon salt
4 large shrimp, peeled and deveined
2 scallops, cleaned
¼ cup Cilantro Lime Vinaigrette (page 21)
Tomato Caper Relish (page 20)
Horseradish Cream Sauce (page 20)
Bottled cocktail sauce
Cilantro Lime vinaigrette (page 21)
Bring the water, ¼ cup vinaigrette and the salt to a boil in a small saucepan. Add the shrimp and scallops and reduce the heat to 170 degrees. Poach the shrimp and scallops for 5 minutes or until the shrimp turn pink. Remove from the heat. Add ice to the mixture to stop the cooking process and let stand for 4 minutes. Drain the shrimp and scallops and place in a large bowl. Add ¼ cup vinaigrette and toss to coat. Chill in the refrigerator.
Cut each scallop into three thin circles. Place two plastic tubes 2 inches in diameter and 3 inches tall on a place. Fill each tube half full with the relish and compact with a spoon handle. Arrange three scallop slices on the relish in each tube. Slide the tip of a metal spatula under each tube and place each on a chilled serving plate. Make a pool of the horseradish cream sauce around the tube. Drag a wooden pick through cocktail sauce and make a design in the horseradish cream sauce. Arrange the poached shrimp and avocado fans in the sauce. Drizzle some of the remaining vinaigrette around the edge of each plate. Remove the plastic tube by pressing down on the scallops with a spoon handle, while lifting each tube.