Chilean Sea Bass with Plantain Skewers (Oceania)

5 fresh filets of Chilean sea bass, approximately 7 ounces each

5 tablespoons of olive oil

Salt, to taste

Finely ground black pepper, to taste

2 green plantains, peeled, halved and sliced into 1-inch pieces

10 pieces of halved kumquats

1 ½ tablespoons of olive oil

3 tablespoons shallots, finely chopped

3 tablespoons Noilly Prat vermouth

3 tablespoons white wine (Mauzac or Chenin Blanc)

1 vanilla bean, split and scraped

3 tablespoons clear chicken consommé

1 cup heavy cream

2 tablespoons butter

Salt, to taste

Finely ground black pepper, to taste

5 sprigs fresh chervil

Sweat the shallots in butter for 5 minutes until translucent. Deglaze with white wine and Noilly Prat. Add the vanilla pods that have been cut in half and scraped to get all the vanilla into the sauce. Reduce by half. Add the chicken consommé and the cream and reduce slowly by half or until thick consistency. Strain the sauce and blend with a piece of butter. Season to taste. Reserve, but do not boil the sauce again. Grill the half kumquat and make the banana skewers. Grill the banana skewer and keep warm. Grill the fish and serve with 2 pieces of the plantain banana skewer. Drizzle the Vanilla Beurre Blanc sauce around the fish and garnish with a sprig of fresh chervil. Saffron pilaf rice makes an excellent accompaniment.