The Primal Gourmet: Chilean Sea Bass with Cured Quail Egg Yolk
THE PRIMAL GOURMETwith Paul Gusé and Nicole Gliddon
Rich and buttery cured sea bass is paired with the salty-cheesy flavor of cured quail egg yolk in this latest Paleo-friendly dish from The Primal Gourmet.
Chilean Sea Bass with Cured Quail Egg Yolk 1 lb skin on Sea Bass filet 2 parsnips ½ head cauliflower 3 cloves garlic chicken or vegetable stock 2 cups whole mushrooms (shitake, crimini, button, etc.) 1 large leek 1 Fresno chili Balsamic vinegar of choice (red or white—fruity or savory) 1 black radish Quail eggs Kosher salt—for egg cure Coconut sugar—for cure Fine salt and pepper
Trim the sea bass into serving portions about 4-6 oz each. Using fine sea salt, liberally coat the fish on all sides including the skin with salt. Sprinkle the sugar over the fish on all sides like the salt and set in a dish with a lid to cure on the counter for one hour or in the refrigerator for up to 24 hrs. If refrigerating for the cure, make sure to take the fish out and allow it to come to room temperature before cooking which takes about 30-45 minutes. After cure, the fish should have released a lot of water and the flesh should be firmer than it was before. Wash off all the cure and pat dry with a paper towel and set aside. Prepare a non-stick pan with a little olive oil and ghee over medium until the oil begins to just shimmer. Gently place the fish into the pan. If you are going for the skin to be super crisp, then start the fish on the skin side first otherwise place the fish in the pan flesh side down and allow the flesh to develop a crust before crisping the skin. Cook about 7 minutes per side or until flesh is opaque throughout.
Cauliflower and parsnip puree is best when roasted which takes a little more time, but well worth it in the end. Trim the cauliflower and parsnips to about 1-2 inch pieces and add to roasting pan with whole garlic cloves. Coat well with olive oil and roast for about 45 minutes at 375 degrees. The cauliflower should develop nice color but not be burnt. Add roasted cauliflower, parsnip, and garlic to a high powered blender with just enough chicken or vegetable stock to puree to a “mashed potato” consistency.
Sauté either leeks or onions with mushrooms of choice in olive oil over medium heat, seasoned with a little salt and pepper and a hint of smoked paprika until the onions are translucent and the mushrooms start to caramelize which should take about 10-12 minutes. To finish, reduce the heat to low and add in a little balsamic vinegar of choice (white or red) and add in the sliced chili pepper. Allow the balsamic to reduce and coat the mushrooms and onions for just a few minutes and then pull off the heat or reserve in a separate bowl for plating.
Cured quail egg yolk is a salty-cheesy flavor and really simple. Fill a small dish half-way with kosher salt. Make small indentations in the salt for the small quail yolk. Sprinkle a little coconut sugar into the divots. Carefully crack and separate the quail eggs and place the yolk in the divot. Cover the yolk with a sprinkle of coconut sugar and cover with salt and let cure covered for an hour on the counter. The yolk should be firm to the touch and should still be softer inside but set up.