Last year we were able to sample this delicious fish at Victoria & Albert's located in the Grand Floridian. We have recreated the amazing dish at home.
- 1 piece Chilean Sea Bass
- Garlic powder
- White pepper
- Lemon juice
- White milk - enough to almost cover the fish in a bowl
- Soak the fish in a bowl of whole milk and cover with plastic wrap. We like to soak it for a few hours, up to 24 hours. Refrigerate while it is soaking in the milk.
- Preheat the oven 425 degrees.
- Remove the milk from the bowl and rinse the fish quickly under cold water.
- Use a paper towel to dry the fish off.
- Place the fish back in the empty bowl and drizzle lemon juice on it. Let the fish and lemon juice stand for 5-10 minutes.
- Coat a baking a dish with olive oil.
- Place the fish the pan and sprinkle salt, white pepper, and garlic powder on top of the fish. Flip the fish over and sprinkle them on the other side.
- Bake the fish until it reaches 145 degrees. About 30 minutes.
- While the fish is baking prepare the cream sauce.
For the Cream Sauce
- 1/2 cup of heavy whipping cream
- 1 tablespoon of butter
- 1 tablespoon of flour
- 2 and a half tablespoons of heavy whipping cream
- 2 tablespoons of dry white wine
- Garlic powder
- Heat the 1/2 cup of heavy cream in a saucepan over med-low heat until bubbles begin to appear around the edge. Keep warm.
- Melt the butter in another saucepan over med-low heat.
- Add the flour and stir until well blended. (This is called a roux.) Continue cooking for, stirring, for 1-2 minutes. Make sure it does not turn brown.
- Gradually stir in the hot heavy cream into the roux. Cook over medium heat, constantly stirring, until the sauce thickens about 2/3 minutes.
- Stir in the remaining cream and white wine. I then sprinkle a small amount of garlic powder into the sauce.