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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, Main Courses, Season 4
Chilean Sea Bass with Artichokes
Source: Spike Mendelsohn, Top Chef Season 4
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Chilean Sea Bass with Artichokes, Capers, Olives & Tomatoes
Prep Time: more than three hours
Serves: more than 8
Directions:
Capers, Olives & Tomatoes:
Roast Roma tomatoes with salt, pepper, oregano and garlic at 250 degrees for 4 hours. When done, chop tomatoes and place in a saucepan with capers and black olives. Add artichokes.
Chilean Sea Bass with Artichokes:
Steep parsley, oregano and black peppercorns and add to sea bass. Cook sea bass in olive oil until done. Mix artichokes in white wine and white wine vinegar.
Ingredients:
Capers, Olives & Tomatoes:
40 Roma tomatoes (halved and seeded)
Salt and pepper to taste
Oregano to taste
Fresh garlic to taste
1 cup capers
1 cup black olives
Chilean Sea Bass with Artichokes:
Parsley to taste
Fresh oregano to taste
Black peppercorns to taste
2 1/2 lb Chilean Sea Bass
1/2 extra virgin olive oil
4 cups artichokes, cleaned and peeled in lemon water
1 cup white wine
1/2 cup white wine vinegar
TOP CHEF
Season 4 - Chicago
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Comments
Jean wrote:
Is 40 Roma tomatoes a typo? Who buys 40 roma tomatoes?
posted on May 12, 2008 at 8:48 AM
DLH wrote:
I think 40 Roma tomatoes is a typo. I plan on buying like 4 and I am not roasting them for 4 hours. I might actually purchase canned tomatoes and cook them with the artichoke and capers. I might actually skip the artichoke and replace with onions.
posted on May 15, 2008 at 5:45 PM
wjw wrote:
40 Roma tomatoes might be correct. Remember, they were cooking for 125 guests at a wedding.
posted on May 19, 2008 at 3:21 PM