Now Serving: Ancho Seabass on Purple Potatoes by Chef Sebs

It is with joy and excitement we share with you the recipes of our very own, Chef Sebastian Cerna. Based out of Houston, in the state of Texas, Chef Sebs takes the daily with a few grains of salt! Bringing incredible dishes to life as a sous chef at the Bay Oaks Country Club in Clear Lake City, inside Houston. His work philosophy is based on giving the role his very best, wise use of time inside the kitchen and attention to detail, no matter what step of the cooking process you are in.

After he catches your eye with his exclusive apparel from Chef Uniforms, it’s almost irresistible to want to know one of his recipes from the warm south of the Lone Star State. You try this out and we’ll go to Texas!

Chef Sebs wears the LIGHTWEIGHT Men’s 2-Pocket Short Sleeve w/ Mesh Side Panels Chef Coat for staying fresh and cool during long days in the kitchen.

Ingredients

  • 1 baby zucchini, cut in the middle 
  • 1 baby carrot, cut in the middle 
  • 8oz Seabass 
  • 1-2oz Osmo Sea Salt 
  • 1 cup ancho chile stock 
  • 2oz corn starch 
  • 2oz water 
  • 3 large purple potatoes 
  • 1tsp cumin 
  • ¼ cup heavy cream 
  • Osmo sea salt to taste 
  • Grinded black pepper to taste 
  • 1/8 cup butter, cubed 
  • 1 garlic clove, minced 
  • 4oz olive oil 

Concoction

1. Cut purple potatoes and boil in water. 

2. Cut zucchini and carrot in the middle. 

3. Place the ancho stock on the stove on high to make sauce. 

4. Bring to a boil. 

5. Add the cornstarch mixture till thickened. 

6. Add the osmo sea salt, pepper, and cumin to the sauce. 

7. Mash purple potatoes with the butter and heavy cream, salt, and pepper. 

8. Place olive oil in pan, wait until very hot and sear both sides of the seabass seasoned with sea salt and pepper, bake for 6-7 mins at 350. 

9. While baking take the carrot and zucchini and sauté in a pan with garlic and oil. 

10. Pull the the fish out and plate. 

11. Place the purple potato smeared on the bottom of the plate, place the seabass in the middle, stand the zucchini and carrots up at both sides, add the sauce on top of the fish, and finish with microgreens and finishing salt. 

Connect with our October 2022 Chef of the Month
Instagram: @the_chef_sebs
Click here to shop his Chef Coat & Pants

Shop Chef Aprons


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