Local chef featured on season 4 of 'Masterchef' - Philadelphia News, Weather and Sports from WTXF FOX 29

Local chef featured on season 4 of 'Masterchef'

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The new season of Masterchef features a local contestant from the metro area!  Jessie Lysiak is from Social Circle, and she's about to make her big debut on the hit FOX show.  But first, she stopped by Good Day to cook us up one of her favorite recipes.

CLICK ON THE VIDEO ABOVE TO WATCH THE SEGMENT!

Here's the recipe Jessie prepared on Wednesday:

Sea Bass en Croute


1 sheet thawed puff pastry
1 egg
Sesame seeds
1 fillet of sea bass
1 handful of fresh spinach, washed and stems removed

Mushroom/ base layer:
1 shallot minced and sautéed with....
2 cups chopped mixed mushrooms
1 Tbsp soy
Sauté shallot in olive oil for a few minutes then add chopped mushrooms.  Cook on medium high heat for about 10 minutes and add 1 Tbls of soy sauce. Set aside to cool.

Cream sauce:

1 leek, white part only, chopped
3/4 cup heavy cream
1/4 cup wine
Sauté the leeks in olive oil then add the wine and cook almost all of the wine out. Add cream and reduce. You want this sauce to be really thick so that it stays on top of the fish.
Salt and pepper to taste.

Sprinkle rolling pin with flour and roll out puff pastry, continue to sprinkle flour on the pastry as well.  Place a scoop of the mushroom mixture  in the shape of your sea bass fillet on the pastry. Place the fillet on top of the mushrooms, add a squeeze of lemon to the fish plus salt and pepper. Top the fish with the reduced leek cream sauce, then the handful of spinach. Roll the pastry over the fish and cut off the excess pastry.  Be sure to seal all the edges of the pastry. Brush the puff pastry with egg wash and then sprinkle with sesame seeds.  Place in a preheated oven at 425 for 25 minutes.  Keep an eye out that the  puff pastry doesn't cook too quickly. Adjust heat or cover loosely with tin foil.

While the fish is cooking start your sauce.

Place in sauce pan:
1 cup white wine (I used Franciscan Chardonay)
1 large minced shallot

Simmer and reduce by 1/2.

Add 1 Tbsp heavy cream continue to simmer for 2 minutes, then add 1 and 1/2 sticks cubed cold butter. Be sure to whisk continually only adding the next cube of butter after the last has melted. Strain once the sauce is thick. Add 1 Tbsp chopped chives, squeeze lemon juice to taste (1 Tbsp), salt, and white pepper to taste. Serve sliced with steamed asparagus.

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