Local chef featured on season 4 of 'Masterchef' - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Local chef featured on season 4 of 'Masterchef'

Posted: Updated:

The new season of Masterchef features a local contestant from the metro area!  Jessie Lysiak is from Social Circle, and she's about to make her big debut on the hit FOX show.  But first, she stopped by Good Day to cook us up one of her favorite recipes.

CLICK ON THE VIDEO ABOVE TO WATCH THE SEGMENT!

Here's the recipe Jessie prepared on Wednesday:

Sea Bass en Croute


1 sheet thawed puff pastry
1 egg
Sesame seeds
1 fillet of sea bass
1 handful of fresh spinach, washed and stems removed

Mushroom/ base layer:
1 shallot minced and sautéed with....
2 cups chopped mixed mushrooms
1 Tbsp soy
Sauté shallot in olive oil for a few minutes then add chopped mushrooms.  Cook on medium high heat for about 10 minutes and add 1 Tbls of soy sauce. Set aside to cool.

Cream sauce:

1 leek, white part only, chopped
3/4 cup heavy cream
1/4 cup wine
Sauté the leeks in olive oil then add the wine and cook almost all of the wine out. Add cream and reduce. You want this sauce to be really thick so that it stays on top of the fish.
Salt and pepper to taste.

Sprinkle rolling pin with flour and roll out puff pastry, continue to sprinkle flour on the pastry as well.  Place a scoop of the mushroom mixture  in the shape of your sea bass fillet on the pastry. Place the fillet on top of the mushrooms, add a squeeze of lemon to the fish plus salt and pepper. Top the fish with the reduced leek cream sauce, then the handful of spinach. Roll the pastry over the fish and cut off the excess pastry.  Be sure to seal all the edges of the pastry. Brush the puff pastry with egg wash and then sprinkle with sesame seeds.  Place in a preheated oven at 425 for 25 minutes.  Keep an eye out that the  puff pastry doesn't cook too quickly. Adjust heat or cover loosely with tin foil.

While the fish is cooking start your sauce.

Place in sauce pan:
1 cup white wine (I used Franciscan Chardonay)
1 large minced shallot

Simmer and reduce by 1/2.

Add 1 Tbsp heavy cream continue to simmer for 2 minutes, then add 1 and 1/2 sticks cubed cold butter. Be sure to whisk continually only adding the next cube of butter after the last has melted. Strain once the sauce is thick. Add 1 Tbsp chopped chives, squeeze lemon juice to taste (1 Tbsp), salt, and white pepper to taste. Serve sliced with steamed asparagus.

  • Good Day ArchiveMore>>

  • Back to School Jamboree with Hosea Feed The Hungry

    Back to School Jamboree with Hosea Feed The Hungry

    Hosea Feed the Hungry will host their annual Back to School Jamboree on Sunday, July 13, 2014 from 10:00 a.m. until 3:00 p.m. at Turner Field. Children will receive a backpack filled with school supplies.

    Hosea Feed the Hungry will host their annual Back to School Jamboree on Sunday, July 13, 2014 from 10:00 a.m. until 3:00 p.m. at Turner Field. Children will receive a backpack filled with school supplies.

  • Hidden fees in checking accounts: Who's transparent, who's not

    Hidden fees in checking accounts: Who's transparent, who's not

    Wednesday, August 27 2014 8:10 AM EDT2014-08-27 12:10:06 GMT
    We already know about some of the fees our banks charge -- the monthly fee, the overdraft charge, out-of-network and minimum balance fees. That's standard stuff. But did you know that the average checking account has 30 fees attached?
    We already know about some of the fees our banks charge -- the monthly fee, the overdraft charge, out-of-network and minimum balance fees. That's standard stuff. But did you know that the average checking account has 30 fees attached?
  • Casting Call: August 27

    Casting Call: August 27

    Wednesday, August 27 2014 7:50 AM EDT2014-08-27 11:50:59 GMT
    Check out the Good Day Atlanta Casting Call for the week of August 13.
    Check out the Good Day Atlanta Casting Call for the week of August 13.
Powered by WorldNow

25 FOX Drive
Dedham, MA 02026

Phone (781) 467-2525

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices