Mastering the Dual Fuel Range
Your Full Range
BRINGING IT ALL TOGETHER
The true functionality and versatility of your range shines with
dishes that use both the rangetop and oven. This section contains
four examples that connect the learnings found throughout this
book: the technological details of your range, the science behind
fl avor, and the cooking techniques and skills. We promise these
showstopper recipes are sure to be as delightful to make as they
are to eat.
Sea Bass
with
Chive-Garlic
Compound Butter
Paired with a simple compound butter, this recipe
lets the fl aky sea bass shine.
INGREDIENTS
Compound butter
– 1 cup (2 sticks) unsalted
butter, room temperature
– 2 tablespoons fi nely minced
fresh chives
– 1 clove garlic, minced
– Kosher salt
Sea bass
– 4 sea bass fi llets,
4–6 ounces each
– Kosher salt
– Freshly ground black pepper
– 2 tablespoons olive oil
MAKES RACK POSITION COOK TIME
4 SERVINGS 3 10 MINUTES
PREPARATION METHOD
To make compound butter
1. In a medium bowl, beat butter with an electric mixer until light and fl u y.
2. Add chives, garlic, and salt; mix until thoroughly combined. 3. Spoon
mixture into the shape of a log on a piece of wax or parchment paper. Fold
the paper over itself. Using your hands, shape the butter into a cylinder,
about 1½ inches wide. Once shaped, twist the ends to seal. 4. Place in the
freezer to set, about 20 minutes. Refrigerate until ready to serve or for up
to one month. When ready to serve, slice four ¼-inch rounds and remove
the parchment.
To make sea bass
1. Preheat the oven to 375°F Convection Mode with a rack set at position“3.”
2. Generously season sea bass with salt and pepper. 3. In a large, oven-safe
cast iron skillet over medium heat, warm the oil until a few water droplets
sizzle when carefully sprinkled in the skillet. Sear sea bass, skin side up, until
well browned and easily releases from pan, about 4 minutes. Flip over and
cook until seared, about 1 minute. 4. Transfer the pan to the oven and roast
about 5 minutes or cooked to the desired degree of doneness. 5. Serve each
fi llet with a round of compound butter on top.
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FULL RANGE