Just Pan Seared Seabass /Pea Puree/Fondant Potato/Sauted Baby Spinach recipes

## 1. Fondant Potatoes (Start these first)

These potatoes are browned in butter, then braised in stock until tender and creamy inside.

### Ingredients

* 4 medium Yukon Gold potatoes

* 3 tbsp butter, unsalted

* 1 tbsp olive oil

* 1 cup chicken or vegetable stock

* 2 cloves garlic, smashed

* 2 sprigs fresh thyme

* Salt and pepper

### Instructions

1. **Prep:** Peel the potatoes. Cut off the top and bottom so they are flat and can stand upright. Trim the sides to create a cylinder shape.

2. **Sear:** Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Place potatoes standing up (flat side down) and sear until deep golden brown (**5–7 mins**). Flip and brown the other side.

3. **Braise:** Pour off excess oil. Add the remaining 2 tbsp butter, garlic, thyme, and stock to the pan (stock should come halfway up the potatoes).

4. **Cook:** Cover the pan and simmer on low for **20–25 minutes**, until a knife slides through the center with zero resistance.

5. **Finish:** Uncover and increase heat to medium to reduce the stock until it becomes a glossy glaze. Baste the potatoes with the glaze.

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## 2. Vibrant Pea Puree

A bright, fresh puree that holds its color well.

### Ingredients

* 2 cups frozen peas (thawed)

* 1/4 cup heavy cream

* 2 tbsp butter

* 1 tbsp lemon juice

* 2 tbsp fresh mint leaves (optional, but recommended)

* Salt and white pepper

### Instructions

1. **Blanch:** Bring a pot of salted water to a boil. Drop in the peas and cook for **2–3 minutes** until bright green and tender.

2. **Shock:** Drain and immediately plunge the peas into a bowl of ice water to lock in the color. Drain again.

3. **Blend:** Place peas, cream, butter, lemon juice, and mint in a high-speed blender. Blend until **perfectly smooth**.

4. **Heat:** Transfer to a small pot to warm gently before serving. Season with salt and white pepper.

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## 3. Pan-Seared Seabass

The goal is maximum crispiness on the skin.

### Ingredients

* 2 seabass fillets (skin-on, scaled)

* 1 tbsp olive oil

* 1 tbsp butter

* Salt

* Lemon wedges

### Instructions

1. **Dry:** Pat the skin side of the seabass **extremely dry** with paper towels. Season both sides with salt.

2. **Sear:** Heat oil in a non-stick skillet over medium-high heat until shimmering. Place fillets **skin-side down**. Press gently with a spatula for 30 seconds to prevent curling.

3. **Cook:** Let cook without moving for **4–5 minutes**, until the skin is crispy and releases naturally from the pan.

4. **Flip:** Flip the fish gently. Add the butter to the pan. Once melted, baste the fish with the butter for **1–2 minutes** until just cooked through.

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## 4. Sauteed Baby Spinach

### Ingredients

* 4 cups baby spinach

* 1 tsp olive oil

* 1 clove garlic, minced

* Salt

### Instructions

1. **Saute:** Heat oil in a pan over medium heat. Add garlic and cook for 30 seconds.

2. **Wilt:** Add spinach and cook for **1–2 minutes** just until wilted. Season with salt.

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## Plating Style