Walnut Crusted Chilean Sea Bass & Honey Candied Walnut Ice Cream

These two recipes are a fantastic meal for anyone and turned out better than I expected! I have to thank California Walnuts for sponsoring this video and if you want more information behind the inspiration of this video, visit the website http://bit.ly/CAWalnutsByron. The champagne beurre blanc is perfect just with toasted bread and the candied walnuts would be great in or on a chocolate tart. So many different ways to use the components of these dishes in different recipes! I hope you enjoyed the recipes and hopefully at minimum they'll serve as a pleasant distraction for you, your friends, and your family given the current circumstances we've all being going through. let me know if you make them because if you do, it will turn your kitchen into it's own little restaurant. ENJOY

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INGREDIENTS:

2 6oz filets chilean sea bass
3/4 cup walnuts
1 clove garlic
1 tbsp chopped thyme
2 tbsp chopped Basil
1 egg yolk
1 tbsp dijon mustard
2 tbsp olive oil
Salt to taste

2 tbsp olive oil
1 lb fresh spinach
2 cloves garlic
1 whole lemon (zest and juice)
Salt and pepper


Buerre Blanc
1 cup champagne
1 tbsp dijon mustard
2 tbsp minced white onions
1 tsp peppercorns
6 oz butter
2 tbsp heavy cream
Salt to taste

Honey Candied Walnut Ice Cream
3 cups cream
1/2 cup honey
1/3 cup sugar
1/4 cup water
1 cup walnuts
Maldon Salt to finish