Toll Brothers’ Favorite Summer Recipes

With summer coming to a close, Toll Brothers is bringing you some of our favorite recipes from our Toll Golf and Country Club chefs!

Chef Kelley Flynn of Parkland Golf & Country Club shares a recipe from our signature restaurant, Ninety-One.

This dish features Chilean Sea Bass, also known as Patagonian Tooth fish. This fine fish is captured using long line fishing techniques and is caught not only in South America but in fisheries around the world, most notably Antarctica. The fish is usually thirty to fifty pounds and boasts a rich, succulent, melt-in-your-mouth white flesh that is great for searing, pan roasting, or grilling.

Here is the recipe for Chef Kelley’s signature dish. If you choose to make it, please post pictures of your plate in the comments section below. We would love to see your results!

Pan Roasted Zucchini Crusted Chilean Sea Bass

Ingredients:
4 – 7 oz. sea bass fillets
1 butternut squash, roasted, peeled & seeded
3/4 cup chicken stock
2 oz. butter
3 oz. sliced prosciutto (crushed)
3 oz. smoked, salted almonds (crushed)
3 oz. corn nuts (crushed)
1 Meyer lemon halved
1 shallot sliced
1 thyme branch
2 cups of Chardonnay
2 oz. heavy whipping cream
4 oz. unsalted butter
1 qt. water
1/4 lb. basil
2 cups of olive oil
1 large zucchini, peel & reserved slices green & white
Kosher salt & pepper to taste

Squash: Pre-heat oven to 375 degrees. Split squash lengthwise & put into a casserole pan seed side up, Add 2 inches of water to the pan, top squash with pads of butter, kosher salt & black pepper. Cover with three layers of plastic wrap and then 2 inches of aluminum foil creating a seal. Roast for one hour or until tender. Remove from oven. Uncover, remove seeds and add flesh to a blender. Add stock, butter, salt & pepper, and puree till smooth, adjust seasoning. Reserve warm.

Sea Bass: Pre-heat oven to 385 degrees. Season four 7 oz. fillets with kosher salt & cracked black pepper, add 2 oz. canola oil to a pan at medium high heat, add fish, sear for four minutes, flip. Introduce to oven for twelve minutes or until warmed through.

Zucchini Crust: Trim ends of zucchini and carefully peel lengthwise, first the green and then the white. Blanch for thirty seconds & shock in the ice water. Trim 12 green and 12 white zucchini pieces into ½ inch by 5 inch segments. Reserve on parchment paper.

Beurre Blanc: In a medium saucepan over medium high heat, reduce white wine with Meyer lemon, shallot and thyme, until almost a glaze, add cream, then reduce to a glaze. Take pieces of cold butter and whisk them into the glaze one piece at a time to emulsify. Make sure not to let it come to a boil, then strain through a fine sieve, and season to taste with kosher salt & black pepper. Keep in a warm place.

Basil Oil: In a small sauce pan, boil one quart of water, add ¼ pound of basil to water and blanch for 30 seconds, shock in ice water, and squeeze dry any moisture out of the basil. Add to blender with 2 cups of olive oil, Puree off and on one minute at a time for five times. Strain through a cheesecloth or fine strainer. Reserve.

To Plate: In center of warm dinner plate, place butternut squash. Top with sea bass with its crust, surround with two ounces of Meyer lemon on beurre blanc. Top with crumble of almonds, corn nuts, and prosciutto. Finish with basil oil & serve.

To see more of our favorite summer recipes, please visit the Toll Brothers’ Recipe Board on Pinterest!

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