The Landings & Bay Colony

28

From the Kitchen of

Chef Udo Mueller

Executive Chef at Coral Ridge Country Club

Food & Dining

Pistachio Crusted Chilean Sea Bass

Serves 1

Amount

Measure

Ingredient –Preparation Method

8oz

Chilean Sea Bass Fillet

Flour

Salt and Pepper

1/2

oz

Pistachio Nuts, chopped

Butter, room temperature

INSTRUCTIONS: 

In a food processor, chop the pistachios into small pieces, add the

butter and set aside. Season and flour dust the sea bass and pan

sear on medium heat on both sides to golden brown. Transfer to

sizzle pan or sheet pan and put in a preheated 400 degree oven for

approximately 10 minutes. Take out of the oven, sprinkle with the

chopped pistachios and return to oven for one more minute.

Tomato Basil Vinaigrette

(per serving)

Amount

Measure

Ingredient –Preparation Method

2

oz

Extra Virgin Olive Oil

2

oz

Rice Vinegar

2

Shallots, sliced

2

Garlic Cloves, chopped

1

Ripe Tomato, peeled, seeded, 
and cut in quarters 

3

Basil leaves, chopped

1

Scallion, chopped

Salt and Pepper, to taste 

INSTRUCTIONS: 

In a food processor, chop the pistachios into small pieces, add the

butter and set aside. Season and flour dust the sea bass and pan

sear on medium heat on both sides to golden brown. Transfer to

sizzle pan or sheet pan and put in a preheated 400 degree oven for

approximately 10 minutes. Take out of the oven, sprinkle with the

chopped pistachios and return to oven for one more minute.

Potatoes

Amount

Measure

Ingredient –Preparation Method

1 1/2

lb

Idaho Potatoes, peeled and quartered

6

fluid oz.Milk

1

tablespoon

Butter

1

pinch

Nutmeg

Salt and White Pepper, to taste

INSTRUCTIONS: 

In a pot with salted water, boil the potatoes until tender, (when a

knife goes easy into the potato), approximately 30 minutes. Drain

into a strainer and let sit for a minute to dry. Heat the milk and set

aside. Push the potatoes through a potato ricer into a large bowl, 
add the solid butter to the hot potatoes and whisk until smooth.

Taste. Add the nutmeg and white pepper and, if needed, more salt.

Add the milk and whisk everything together. Don’t over whip.