Alejandro's Prepared Delightful Menu

Alejandro has prepared a delightful menu for us to enjoy, and we're excited to dive into each dish. To start, he's presented us with a free pie that caught his attention due to its generous amount of whipped cream on top. Alejandro can't resist the temptation and decides to indulge in some extra whipped cream, only to discover it's shaving cream instead. This unexpected twist leads him to question what kind of monster would intentionally substitute shaving cream for whipped cream.

Moving forward, Alejandro reveals that he's recreated a Chilean sea bass dish inspired by the fake menu on the fake Jurassic Park website. To make this recipe more accurate, he starts by preparing crispy sweet potatoes using a spiralizer. He then coats the sweet potatoes in a cornstarch slurry, which requires a delicate balance of water to achieve the right consistency. By adding just the right amount of water, Alejandro can create a smooth and even coating for his sweet potatoes.

With the sweet potato slurry complete, Alejandro proceeds to heat vegetable oil in a pan to 350 degrees Fahrenheit. He then carefully drops the sweet potatoes into the hot oil, ensuring they're separated as they cook. This process takes around three to five minutes, during which time the sweet potatoes will start to darken and become crispy. Once cooked, Alejandro evacuates the sweet potatoes onto paper towels to drain excess oil.

As he waits for his sweet potatoes to cool, Alejandro moves on to prepare the Chilean sea bass. He carefully trims the fillets into equally sized pieces, ensuring they're as thin as possible. Next, he prepares other elements on the plate, including parboiling green beans and finely chopping fresh rosemary and shallots. The combination of these ingredients will be used to create a flavorful sauce that complements the Chilean sea bass.

Alejandro's goal is to achieve a tender and moist texture for the fish, which requires careful attention to temperature. In this case, he decides to pan-roast the fillet, allowing it to cook until thoroughly browned on one side before flipping it over. By using a hot skillet with minimal oil, Alejandro can create a crispy exterior that complements the delicate flavor of the sea bass.

As the Chilean sea bass cooks, Alejandro prepares a lemon jus sauce that's essential to the dish. He starts by deglazing the pan with dry white wine and chicken stock, scraping up all the flavorful bits from the bottom of the pot. Next, he adds finely chopped rosemary and lets the mixture reduce until it's thick and syrupy. Finally, Alejandro adds a squeeze of lemon juice and stirs in some butter to create a smooth and creamy sauce.

With his sauces prepared, Alejandro turns his attention to plating the dish. He begins by placing green beans on the plate, followed by opposing slices of Chilean sea bass, skin facing away from him. The sauce is then drizzled over the top of each fillet, creating a visually appealing arrangement. To add a pop of color and texture, Alejandro tops the dish with halved cherry tomatoes and crispy fried sweet potato straws.

The finished plate is a masterpiece, showcasing the perfect balance of flavors and textures in each bite. The fish is crispy on the outside and moist on the inside, while the sweet potatoes add a satisfying crunch to the dish. As we take our first bites, it becomes clear that this recipe is a true winner – a culinary gem that's sure to delight even the most discerning palates.

"WEBVTTKind: captionsLanguage: enAlejandro's prepared a delightful menu for us... Chilean seabass over here. Shall we?Hey what's up guys welcome back to binging- oh what isthis? We got some a free pie here. I'venever been one to turn down free pieespecially when it's got so muchdelicious whipped cream on top. I'vegotta get some extra whipped cream it'scooking in a second because... Oh God!That's shaving cream, that is shaving cream!What kind of monster would do something like that?! I don't know, but I definitelyneed something to get that flavor out ofmy mouth. How about some Chilean sea bass?Which as it turns out is listed on thefake menu on the fake Jurassic Parkwebsite so I can recreate it with someaccuracy. First up, we got to make somecrispy sweet potatoes which I'm going toput through a spiralizer and then I'mgonna coat them in a cornstarch slurryout of cornstarch and water, which if youdon't add enough water it's fun to pokeat. Nice science project for the kids.But, we're gonna add a little bit morewater so it is in fact a slurry. Intowhich we are going to deposit our sweetpotatoes give them a little toss to coatand then over on the stove I have somevegetable oil heated to 350 degreesFahrenheit. We're gonna drop our potatoes in here, try to keep them separate if youcan they're gonna stick together.. but wecan separate them later on so don'tworry too much about it and then we'regonna let them fry for a solid three tofive minutes until they're just startingto darken and they are nice and rigidand crispy. At which point we areevacuating them onto paper towels todrain and then while they're nice andwarm this is your opportunity to getthem separated and your opportunity toseason them with kosher salt becausewhen fried food is warm that is whensalt is going to best adhere. Then todistract ourselves from eating all thesebecause they're really really good we'regoing to prepare our Chilean sea bass.John Hammond was not kidding when hesaid we spared no expense. You will bevery lucky to find this stuff for lessthan $30 a pound... So, we're going to verycarefully trim it into equally sizedfillets then we're going to prep theother elements on the plate. I'm going toparboil some green beans for about threeminutes and then shock it an ice bath.I'm going to finely chop up a little bitof fresh rosemary and one small shallotand then slice in half a smattering ofcherry tomatoes now there are a fewdifferent ways you can cook Chilean seabass one of my favorites is sous-videset it at 125 degrees Fahrenheit for45 minutes to 1 hour pat very, very dryand drop into a ripping hotstainless steel skillet with a littlebit of vegetable oil flipping oncegolden-brown.Basically, just treat it like a steak butwe're going to bring it up to a targettemperature of 135 degrees Fahrenheit.This is an absolutely amazing way tomake fish but we've got to get somereally clean slices for this plating andas you can see this guy gotten prettycrumbly so it becomes a snack for thechef. How about instead we tried panroasting. I'm going with a slightlythinner fillet I'm going to let thatcook and not touch it until it'sthoroughly browned on one side a littlebit of flame action just for fun and itshould lift right off the bottom of thepan. If your pan is properly preheatedand super hot you don't have to worryabout it sticking so now that it'sflipped into, a 400 degree fahrenheitoven it goes, until it reaches 135degrees Fahrenheit. Now the menu saysthat the fish is served with a lemon jus.so we're gonna dab away some of theextra fat and make ourselves a littlepan sauce. First, over medium heat we'readding our shallot into the partysautéing for about one minute beforedeglazing with some nice dry white wineand a little bit of chicken stock, maybea half cup each and then you guys knowit comes next we're scraping up all thatfond courtesy of tiny whisk. Once we gotall that good stuff off the bottom ofthe pot we're going to add our finelychopped rosemary, and then we want to let this guy reduce by about half until it'snice, and thick, and syrupy. At this pointwe're going to add a little bit offreshly chopped parsley and the juice ofhalf a lemon. Stir this a little bit tocombine and then this becomes theperfect environment in which to reheatour chilled green beans. Season with alittle bit of kosher salt, freshly groundpepper, and let those flavors get to knoweach other. Remove the green beans fromthe equation and then it's time tofinish our pan sauce with what else butbutter. Kill the heat add about 2tablespoons, give it a tiny little whiskmake sure everybody's good, andemulsified, and thickened. We want this tocoat the back of a spoon or slowlydrizzle down the bottom of the pan andnow at long last it's time to plate up.Let's start with a pool or a lemon jus,I should have made probably abouttwice as much... So, just go ahead anddouble this recipe and then using thesharpest knife we've got we're gonna cutour Chilean seabassinto strips for it's extremelyover-the-top 1990s plating. You start byplacing down the green beans and thenopposing each green bean with a slice ofChilean seabass. Skin facing your rightmy left. Then, behind this whole affair,we've got some hard to justify butpretty to look at halved cherry tomatoesand then on top between the two arecrispy fried sweet potato straws. Ithought this was weird at first butwhite flaky fish like this is commonlyserved with sweet potatoes or other rootvegetables and not really a huge shockerhere this is totally delicious.The fish is crispy and moist and it's aclear clean plate club member, unlikethat Barbasol pie I had earlier...\n"