Preheat oven to 450 degrees F.
Use a rolling pin to roll each slice of rye bread as thin as possible.
Top each portion of striped bass with about 1 1/2 ounces of Lobster Crabmeat Mousse. Place in an oiled pan. Cover with rye bread. Brush with clarified butter. Bake until fish is cooked through and crust is browned and crisp, about 15 to 20 minutes.
Serve with Salsify Puree and Zinfandel Sauce.
Lobster and Crabmeat Mousse:
1 egg white
4 ounces heavy cream
6 ounces fresh lobster meat
9 ounces jumbo lump crabmeat, picked over
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 tablespoon chopped fresh tarragon leaves
Beat egg white to soft peaks. Beat cream to soft peaks, fold together. Fold in lobster and crab.
Fold in salt, pepper and tarragon. Refrigerate until ready to serve.
Yield: 6 servings
Salsify Puree:
1 pound salsify, peeled and cut into pieces
1 medium potato, peeled and cut into pieces
1 quart milk
Kosher salt and freshly ground black pepper
Freshly ground nutmeg, for seasoning
1-ounce butter
White truffle oil, for drizzling
In a large saucepan, combine salsify, potato and milk. Add salt, to taste. Bring to a simmer and cook until tender, about 30 to 45 minutes.
Preheat oven to 350 degrees F.
Drain, reserving liquid. Place vegetables on a sheet pan and place in the oven to dry, about 4 to 5 minutes. Press through a ricer. Mix in a little of the reserved milk, if needed, to form a smooth puree. Season with salt, pepper and nutmeg. Stir in butter. Drizzle in white truffle oil to taste. Keep warm until ready to serve.
Yield: 6 servings
Zinfandel Sauce:
1 cup Zinfandel
1 cup port
1/4 cup chopped shallots
2 sprigs fresh thyme
1 sprig fresh rosemary
1 teaspoon cracked peppercorns
8 ounces (2 sticks) cold butter, cut into small cubes
In a saucepan, combine, wine, port, shallots, herbs and peppercorns. Bring to a boil and reduce by one-third. Strain, return to the saucepan and over low heat, whisk in butter, a few pieces at a time. Keep warm.
Yield: 6 servings
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	205.16 Kcal (859 kJ)
Calories from fat	100.1 Kcal
		% Daily Value*
Total Fat	11.12g	17%
Cholesterol	46.86mg	16%
Sodium	291.98mg	12%
Potassium	126.13mg	3%
Total Carbs	17.52g	6%
Sugars	2.72g	11%
Dietary Fiber	2.16g	9%
Protein	8.46g	17%
Vitamin C	2.2mg	4%
Vitamin A	0.2mg	8%
Iron	1.5mg	8%
Calcium	32.4mg	3%

Amount Per 100 g
Calories	209.06 Kcal (875 kJ)
Calories from fat	102.01 Kcal
		% Daily Value*
Total Fat	11.33g	17%
Cholesterol	47.75mg	16%
Sodium	297.54mg	12%
Potassium	128.52mg	3%
Total Carbs	17.86g	6%
Sugars	2.77g	11%
Dietary Fiber	2.2g	9%
Protein	8.62g	17%
Vitamin C	2.2mg	4%
Vitamin A	0.2mg	8%
Iron	1.5mg	8%
Calcium	33mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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