Sunday Brunch: Citron's Herb Seared Chilean Sea Bass

DELAY THE ROCKET ATTEMPT
YESTERDAY.
>> IT IS TIME FOR SUNDAY BRUNCH,
JOINING US AS CHEF GEORGE, THE
EXECUTIVE AT CITROEN RESTAURANT.
GOOD MORNING.
>> CORY LAKE.
>> WHAT YOU SPECIALIZE IN?
>> CONTEMPORARY AMERICAN WITH A
FRENCH TWIST.
>> HE WILL MAKE US A SEA BASS.
>> THIS IS THE MOST POPULAR
ENTREE ON THE WINTER MENU.
IT IS AN HERB SEARED CHILEAN SEA
BASS.
WE WILL ADD OIL TO THE PAN.
>> THIS IS BEAUTIFUL.
>> SALT AND PEPPER, AND PRESS IT
IN HERBS.
IT IS PARSLEY, OREGANO, AND
BASIL.
WE WILL GO DOWN TO THE PAN.
MEANWHILE, I HAVE PAN OVER
HERE THAT HAS MUSHROOM RISOTTO.
>> THIS LOOKS SO THICK AND
CREAMY.
WHAT IS THE TRICK?
>> Q STIRRING -- KEEP STIRRING.
>> GORGES.
-- THAT IS GORGEOUS.
>> BROCCOLI KNEE.
B --ROCCOLINI.
>> HOW LONG?
>> EIGHT MINUTES.
I HAVE A FINISHED PIECE RIGHT
HERE.
>> KEEP IT COOKING.
HOW MANY MINUTES?
>> JUST ENOUGH FOR A BROWN.
>> WHAT ELSE DO YOU HAVE A MAIN
MENU?
>> HAVE A NICE SELECTION OF
FRESH FISH, SALAD, GREAT
DESSERTS.
FRESH, HOMEMADE PASTA.
A LITTLE OF EVERYTHING.
DAILY SPECIALS.
>> THAT IS GORGEOUS.
WE HAVE FRESH PASTRIES BECAUSE
YOU HAVE YOUR OWN PASTRY CHE
YOU HAVE A MACADAMIA NUT TORTE.
>> THAT IS THE ONE EVERYONE
LOVES.
>> THIS LOOKS LIKE A WORK OF
ART.
I DON'T THINK THERE IS A BAD
TIME FOR A TORTE.
THIS DOES IT COOK LIKE BROCCOLI?
>> IT IS A CROSS BETWEEN
BROCCOLI AND CHINESE BROCCOLI.
IT IS SWEET BUT TENDER.
>> YOU HAVE MUSCLES HERE.
>> THIS IS A SIGNATURE
APPETIZER.
>> YOU HAVE COOKED EVERYWHERE,
NEW ORLEANS, BOSTON,.
>> NEW YORK, YES.
>> YOU BRING A NEW FLAIR.
IT IS A NEW RESTAURANT IN THE
QUARRY.
>> 2605 CORI DRIVE.
WE HAVE A NEW BANQUET FACILITY
CALLED THE COVE.
>> THAT ASSASSINATING.
>> -- THAT IS FASCINATING.
>> THAT IS A PIECE OF HEAVEN.
IF YOU WOULD LIKE A COPY OF THE

Sunday Brunch: Citron's Herb Seared Chilean Sea Bass

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