Chilean Sea Bass and Potato Lyonnaise

Chilean Sea Bass with Creamed Cabbage:
2 large carrots, cut into small dice
1/2 head celery root or 1/2 cup celery, cut into fine dice
1 small head Savoy cabbage, cored and shredded
1 cup heavy cream
Sea salt and ground black pepper to taste
4 6-oz fillets of Chilean sea bass
8 slices of prosciutto (optional)
2 Tbsp olive oil
3 1/2 Tbsp butter

Preheat oven to 350 degrees F. Bring pan of salted water to a boil, add carrots and celery to water. Cook for 2 minutes, remove vegetables and refresh with cold running water until cooled. Repeat with cabbage but only cook for 1 minute. Drain vegetables completely.

Bring heavy cream to a boil and reduce by half. Stir in vegetables, season with salt and pepper and continue to cook for 1-2 minutes longer.

If using the prosciutto, wrap 2 pieces around each fillet, cover tightly with plastic wrap and refrigerate for 1 hour. This will help in keeping its shape.
Heat olive oil and butter in a large frying pan and when it begins to foam add fillets. Cook on all sides until lightly browned, then place in oven-proof dish with the pan drippings and place in oven for 5 minutes. Divide the sauce onto 4 warm plates and top with the fish.

Tempura squash with sage honey, pickled Fresno chile and Parmesan
Serves 8

Pickled Fresno Chile:
1/2 cup cider vinegar
2 Tbsp sugar
2 tsp kosher salt
4 sage leaves
Pinch of nutmeg
4 Fresno or red jalapeño chiles, sliced with seed

Bring all ingredients except chiles to a boil. Pour over sliced chiles and cover with plastic wrap for 5 minutes. Uncover and let stand until reaching room temperature. Refrigerate up to 4 weeks.

Sage-infused Honey:
1/4 cup honey
2 tsp sage, finely chopped
Pinch of nutmeg
Pinch of kosher salt

Combine all ingredients in a saucepan, and warm without boiling. Let steep for 30 minutes.

Butternut Squash:
3 1/2 lb butternut squash, cut into 1-inch cubes
2 Tbsp melted butter
Salt and pepper for seasoning

Preheat oven to 375 degrees F. Toss all ingredients together and place in a roasting dish or tray. Roast for approx. 22 minutes. Squash should still have a firm texture and not cooked all the way through.

1 1/2 cups rice flour
1 1/2 oz vodka
2 cups sparkling water

Whisk all ingredients together. Preheat deep fryer to 375 degrees F.
Coat squash with additional rice flour and coat in tempura batter. Carefully place in hot oil and fry until crispy and brown.

To finish, place squash in serving bowls, drizzle with sage honey and sprinkle fresh-grated Parmesan over top. Place chiles and some fried sage leaves on top and serve with lemon wedges.