Wild Chilean Sea Bass

(WTNH) - Wild Chilean Sea Bass
Ingredients:
8 oz. center cut sea bass
4 oz. celery root puree (Can be made ahead of time by cooking 1 head of celery root, cut into large dice for 1 hour in milk, water and salt)
1/4 c. fava beans
2 lobster claws
5 pieces sweet Roma tomatoes
1/4 c. lobster stock
2 tbsp sherry wine

Method:
Pan roast sea bass on each side for 3 to 4 minutes in brown butter. Heat celery root puree in separate pan. Heat lobster claws, tomatoes and Fava beans with lobster stock and sherry. Spoon celery root puree into serving bowl. Place sea bass on top of puree. Spoon the lobster claws, Fava beans and tomatoes around fish and serve.

Recipe: Nellie Green's Restaurant