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.
04:41We 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.
06:33Mmm.
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.
07:29Bye.