Chilean Sea Bass with Carrot-Cauliflower Puree and Bacon-Bourbon Jam

For the Carrot-Cauliflower Puree:

Ingredients

• 4 tablespoons duck fat
• 1 large cauliflower, cut up into florets
• 3 large carrots, cut into small chunks
• ½ medium onion, coarsely chopped
• ¼ cup chicken broth
• ¼ cup water
• Kosher salt
• Freshly ground pepper
• Splash of heavy cream

Instructions

• Chop up your veggies and melt  3 tablespoons of duck fat in a large stock pot over medium heat.
• Drop the veggies, broth, and water into the bubbling fat. When the liquid starts to boil, cover the pot, turn down the heat to low, and let everything simmer until softened (25-30 minutes).
• Add another tablespoon of duck fat, a splash of heavy cream, salt, and pepper and blitzed everything with an immersion blender until smooth.

Prepare The Chilean Sea Bass:

Preheat oven to 350. Pat the filets dry with a paper towel. Lightly season with salt and pepper. Put oven-proof pan on the stovetop on high heat. Add a little high smoke point oil. Seer the filets both side. put them in theoven until their internal temperature is 140.

Spread a large spoonful of puree on a plate. place the filet in the middle.  Put a small dollp of the bacon-bourbon jam on top of the filet.