Ben Soffer Makes Chilean Seabass With Homemade Romesco Sauce | Kiki Kuisine | Joey Camasta - video Dailymotion

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Joey Camasta | Out & About

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00:00You know you're an alcoholic when you automatically think of a martini when you just smell olives.

00:03Hey everyone, welcome back to Kiki Cuisine.

00:04Today we're making a dish that I had in a Spanish restaurant once and it blew my balls off.

00:08Chilean sea bass, and Chilean is Spanish.

00:10Oh yes.

00:11Yeah.

00:11Gorgeous.

00:12Chilean is Spanish for sea bass.

00:13Oh it is?

00:14I don't know.

00:14Okay.

00:15I'm making a romesco sauce.

00:16Romesco sauce, it is a pesto of sorts.

00:19Okay.

00:19A red pesto if you will.

00:20We're using roasted red peppers as a base.

00:22Okay.

00:22And then we put garlic in it and it has parsley, toasted almonds.

00:26Ooh.

00:26It's a little sherry vinegar.

00:28Smoked paprika, which will give it that smoky flavor.

00:30And a hint of cayenne for some heat.

00:31And then you need a little tomato paste and we're going to decorate it with fingerling potatoes.

00:34Fingerling, correct.

00:35That we're going to kind of marinate with celery and oil and vinegar.

00:38Some olives and some butter beans and it's going to be a decadent feast for the eyes,

00:42soul and body.

00:43You have to have a food processor or a blender.

00:45I got roasted red peppers here and we're just going to strain these.

00:48There you go.

00:54Okay.

00:54We're going to plop those in.

00:55Tomato puree, like maybe a half a cup.

00:58Garlic cloves, toasted almonds, slivered almonds.

01:01You don't want to put the almonds with skins in this.

01:03Boneless almonds.

01:04Boneless almonds.

01:05Skinless almonds that you get slivered.

01:06And you can use the skin to make your fresh almond milk.

01:09Yes, that's what I did.

01:10Yes.

01:10I'm going to add some almonds, some smoked paprika.

01:13Oh, I dodged it.

01:14Smoked paprika, some cayenne pepper, just for a little heat.

01:18Parsley.

01:19Am I forgetting anything?

01:21Olive oil.

01:21Oil.

01:22Oh my God.

01:23Olive oil.

01:24Oh my God.

01:25Use good olive oil here because you're not cooking this.

01:27And then sherry vinegar.

01:28El Manjuelo.

01:29So you know it's authentic.

01:30Yes.

01:30And this is going to just kind of give a nice acidity to the dish.

01:34I never understood these sprinkle things.

01:35It's like with liquor.

01:36Like why?

01:36I don't need my bottle in my hands.

01:37A little vodka to have a stopper on.

01:39I'm a grown woman.

01:40Okay.

01:41And now, salt.

01:43Real salt.

01:44Real salt.

01:45And nothing else in here is salty, right?

01:46No.

01:47And then we're going to blitz this up.

01:48Now, you could use a blender, but I think I want to stay traditional because I speak

01:52the language now.

01:52Pulse it.

01:53Give it a little taste.

01:57Delicious.

01:57This is delicious.

01:58Really good.

01:58So next, I have to make the potatoes that are going to go on the dish.

02:00I want to mix them with, kind of make them almost like a vinegary potato salad.

02:03Do you want to start slicing these long ways for me?

02:04Yes.

02:05I'm going to get some celery as well.

02:07I'm going to save the leaves because I want to decorate with the celery leaves.

02:11So I'm ripping them out.

02:12Ripping her heart out.

02:13By the way, these are perfectly cooked potatoes.

02:15Perfect.

02:16I did them when I was hungover this morning.

02:18Now, I'm going to do the celery.

02:19And I'm going to mix this with some olive oil, salt.

02:22Do you want to olive oil it?

02:23Yes.

02:24And then sherry vinegar.

02:25Give that a little mix.

02:26Yeah.

02:27And we're going to let that sit because I want to soak up the potatoes to soak up all

02:30that dressing.

02:30The juice.

02:31Let's do parsley in there as well.

02:32Do you want to chop up some parsley?

02:33Okay, sure.

02:34Oh, you know what I have?

02:35What is that?

02:35A mezzaluna.

02:36Wow.

02:38Go, go gadget.

02:38Mezzaluna, go like this.

02:40Okay, let's try it.

02:40Let's go.

02:42Wow.

02:43Get in there, girl.

02:44That's good.

02:44Is that exciting?

02:45Yeah.

02:46It's called a mezzaluna.

02:48I told you, I have all the gadgets.

02:49Okay.

02:49Fun, too hard.

02:50Okay.

02:51Take it back.

02:52Okay.

02:52And then we're going to throw that in.

02:53And then we're going to slice olives.

02:54You know you're an alcoholic when you automatically think of a martini when you smell olives.

02:57This is going to be top 10 entree.

02:59I'm going to tell you guys.

03:00If my fish fries and doesn't fall apart in pan.

03:03It's a big ass fish.

03:04I'm going to like do a lap around the city, high-fiving myself and other people.

03:07You want this on top?

03:09Yeah, throw it in.

03:10We're plating in here.

03:11Oh, beautiful.

03:12Okay.

03:13I handmade these in a village in Spain.

03:16With locals.

03:18I could use a little more sherry.

03:21And this is going to sit on room temperature and marinate.

03:24So if you're doing this, make this in the morning.

03:26Oh, really good.

03:26And let it sit out.

03:27The sherry is key.

03:29Now we just have to do our fish.

03:31The key with getting a nice sear on it is you have to have a hot pan.

03:33So we're going to cut our fish down to the right portion.

03:35We'll do whatever is right for you guys.

03:37Ben and I are both on ozempic.

03:38We can't eat much.

03:39No.

03:39Do you want to add oil to the pan?

03:40Sure.

03:41There you go, girl.

03:42A little of this nice salt on all sides.

03:46And these are going skin side down?

03:47I'm going to do the presentation side down first to get the nice color.

03:53I'm not trying to crisp the skin up because I want it to be the white fillet.

03:55The golden brown on top.

03:56This would be great with halibut.

03:57This would be great with cod.

03:59Any flaky white fish you have, you can do this with.

04:02I think salmon might be too much flavor for this.

04:05Do you know what I mean?

04:05I do.

04:06I do.

04:06Let's do face down.

04:07Yeah.

04:08Okay.

04:09Oh, Ben, good.

04:13And the trick with the fish, my friend Jeffrey Zakarian, he's a very fancy chef.

04:16He's a friend of yours as well.

04:18He's a friend of mine.

04:19Oh my god.

04:20Lovely.

04:20Love Jeffrey Zakarian.

04:21He says just to leave it and don't touch it.

04:23Yes.

04:24And it's a built-in temperature taker.

04:26You'll see it get more opaque and go up.

04:27And once you see it go about halfway up and you know it's nice and brown, then you flip

04:31and just leave it to finish on the other side.

04:33And you're not going to overcook your fish.

04:34No, you don't touch it.

04:35You let it cook.

04:36Until the opaqueness gets to the middle, he said.

04:38Okay.

04:39We are some gourmet ass hoes.

04:41We are.

04:42Oh, Joey.

04:44It's just the day's getting better and better.

04:47Excellent.

04:48Look at our fish.

04:48Excellent.

04:49Hi, fishies.

04:51Now that we got our sear on the fish, that golden brown caramelization we're looking

04:55for, we're going to put it on our sheet pan on a wired rack so the air can circulate.

04:59And we're going to let it finish in the oven at 350 until it comes to about 140 degrees.

05:04And then we're going to pull it, let it rest and plate our dish.

05:06Okay.

05:06Our fish is out of the oven.

05:08Perfect temperature inside.

05:09We did about 135 to 140.

05:12Golden brown crust.

05:13You can see this crispiness.

05:16You hear that?

05:18And now it's time to plate.

05:19We have a romesco, which is our robust Spanish sauce.

05:22We're going to put on the bottom of the plate.

05:23We have our potato salad, which is, you know, our fingerling potatoes, our green olives,

05:28our butter beans, garlic, parsley, celery, and then vinegar, sherry vinegar.

05:34And then we have some pickled red Fresno chilies I have just from garnishes.

05:37But we'll get, we'll cross that bridge when we get there.

05:39But now it's time to plate.

05:40So I'm going to take the bottom, put the romesco on the bottom.

05:42Remember we have those toasted almonds in there.

05:45Oh, yes.

05:46Let's put our things down first.

05:47Okay.

05:47Our the accoutrements.

05:48And I'm going to go piece by piece with this, my tweezer.

05:50Okay.

05:51Like operation.

05:52I know you have to be.

05:53We're, we're kitchen surgeons.

05:56Okay.

05:56Let's do the two big boys.

05:58Okay.

05:58In here.

05:59Wow.

05:59Let's put down our fish.

06:01Celery leaves because they want, they've got flavor and they're just like unexpected.

06:05Like, oh, what is that?

06:06And then a little parsley to garnish on top to boot.

06:09Get in there wherever you see fit.

06:10And then I'm going to do some pickled Fresno chilies.

06:13Oh my God.

06:15This is a beautiful dish.

06:16And to make this at home, it would only cost you $250.

06:19Yeah.

06:20And three hours of your time.

06:21Okay.

06:21We're plated.

06:22It looks delicious.

06:22I'm gonna get one, a little finishing oil just to kicky things up.

06:26Let's give it a taste.

06:28Get a little bit of that beautiful red sauce.

06:30A potato.

06:31A bean.

06:31An olive.

06:33Mmm.

06:33Ben.

06:34Joey.

06:34Oh, the fish is so good.

06:35Ben!

06:35Yeah.

06:36The fish is delicious.

06:36This is so good.

06:38The fish doesn't need anything.

06:39Just salt.

06:39What did you put on the fish?

06:40Just salt.

06:40Salt.

06:41Oh my God.

06:42This, this really is.

06:44If you can get the Chilean sea bass, get the Chilean sea bass.

06:45Get it.

06:46This and the crunch, that's what I love.

06:48I was going to do the acid with the vinegar, the potatoes.

06:51You get a little freshness, the creaminess of the potato and the fish.

06:54Mm-hmm.

06:5412 out of 10.

06:56This is a love letter to Spain, to Hispania.

06:58We worked incredibly hard on this.

06:59They would see all of the effort.

07:00What's the point of love?

07:01We cooked with love.

07:02Guys, you have to make this.

07:03It is the most decadent dish, so easy to make.

07:05You just need a food processor, some salt and fish.

07:07Yes.

07:08And you can have this meal at home.

07:09Thank you for joining us on another episode of Kiki Cuisine.

07:11Thank you, Ben, for joining us.

07:12Yes, sir.

07:13We are first ever guests.

07:13Yes, sir.

07:14It was an honor and a privilege.

07:16So now you're a centennial guest?

07:17Yes.

07:18Is that what it's called?

07:19Sure.

07:19And thank you to Spain.

07:20Thank you to our love letter to Hispania.

07:22Make sure to like, comment, and subscribe to Kiki Cuisine, and we'll see you next time.

07:29Bye.

Ben Soffer Makes Chilean Seabass With Homemade Romesco Sauce | Kiki Kuisine | Joey Camasta

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