Sea Bass Glazed with Lime-Honey Butter, White Wine Clams and Rustic Rutabaga Mash

Instructions

1. 1

   1. Place the rutabaga in a pot with the water and 1 teaspoon salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender. Drain well.

2. 2

   2. While the rutabaga cooks, mix in a small bowl the zest of 1 lime, 30 ml (2 tbsp) lime juice, honey, 30 g (2 tbsp) melted butter, and a pinch of black pepper. Set the glaze aside.

3. 3

   3. Mash or blend the hot rutabaga with the heavy cream, fish stock, 20 g (1 1/2 tbsp) butter, and half of the chives. Season with salt and pepper. Keep warm over very low heat.

4. 4

   4. Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.

5. 5

   5. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the sea bass for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and just cooked through. If you prefer to finish it in the oven, transfer the skillet to a preheated oven at 400°F / 200°C for 2 minutes. Remove and keep warm on a plate.

6. 6

   6. In the same skillet, reduce to medium heat and add 15 ml (1 tbsp) olive oil, the shallot, and half of the garlic. Cook for 2 minutes until softened. Add the clams, white wine, and red pepper flakes. Cover and cook for 5 to 7 minutes until the clams open. Discard any that stay closed.

7. 7

   7. Stir in the remaining garlic, 20 g (1 1/2 tbsp) butter, parsley, and 15 ml (1 tbsp) lime juice into the clam broth. Swirl the pan for 30 seconds to emulsify the sauce.

8. 8

   8. Return the sea bass to the skillet or place it on a tray. Brush the lime-honey butter glaze over the fillets and warm for 1 more minute over low heat so it adheres. Do not let it boil vigorously.

9. 9

   9. Spoon a bed of rustic rutabaga mash onto each plate. Set a glazed sea bass fillet on top, divide the clams and their sauce around it, and finish with the remaining chives and a little extra lime zest if desired.