Poached Corvina Seabass
1 pound Corvina Seabass or other white fish cleaned and cut into 4 oz. portions
½ cup English peas, cleaned and blanched
½ cup fava beans cleaned and blanched
½ cup baby carrots, peeled, blanched and quartered
½ cup baby turnips, peeled, blanched and quartered
¼ cup spring onion, thinly sliced
¼ cup red bell pepper, finely diced
1½ cups fish stock
½ cup cream
2 tablespoons yellow curry
1 teaspoon lemon juice
1 tablespoon butter
Salt and white pepper to taste
Place the fish stock, cream, and curry into a sauté pan and bring to a boil, reduce to a slight simmer. Season the fish with salt and white pepper, place in the curry mixture, cover and place in a preheated 350°F oven.
While fish is in the oven place the butter in a sauté pan over medium heat. Add the spring onions and sweat for 30 seconds then add English peas, Fava beans, carrots, turnips and red bell peppers. Cook until hot. Season with salt and white pepper. Set vegetable succotash aside.
Remove the fish from the oven after about 6 minutes or when cooked through.
Place the warm succotash on a plate and top with the cooked fish.
Return the curry mixture to the stove add the lemon juice and reduce to sauce consistency, about 1-2 minutes.
Spoon finished sauce over fish, serve immediately.
Curry sauce makes this dish unforgettable.