Rye Crusted Striped Bass with Lobster Crabmeat Mousse, Salsify Puree and Zinfandel Sauce |
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Prep Time: 60 Minutes Cook Time: 75 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Ingredients:
6 slices rye bread, crusts removed |
6 (3-ounce) fillets striped bass |
9 ounces lobster crabmeat mousse, recipe follows |
2 ounces clarified butter |
9 ounces salsify puree, recipe follows |
6 ounces zinfandel sauce, recipe follows |
Directions:
1. Preheat oven to 450 degrees F.
2. Use a rolling pin to roll each slice of rye bread as thin as possible.
3. 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.
4. Serve with Salsify Puree and Zinfandel Sauce.
5. Lobster and Crabmeat Mousse:
6. 1 egg white
7. 4 ounces heavy cream
8. 6 ounces fresh lobster meat
9. 9 ounces jumbo lump crabmeat, picked over
10. 1/4 teaspoon salt
11. 1/4 teaspoon freshly ground white pepper
12. 1 tablespoon chopped fresh tarragon leaves
13. Beat egg white to soft peaks. Beat cream to soft peaks, fold together. Fold in lobster and crab.
14. Fold in salt, pepper and tarragon. Refrigerate until ready to serve.
15. Yield: 6 servings
16. Salsify Puree:
17. 1 pound salsify, peeled and cut into pieces
18. 1 medium potato, peeled and cut into pieces
19. 1 quart milk
20. Kosher salt and freshly ground black pepper
21. Freshly ground nutmeg, for seasoning
22. 1-ounce butter
23. White truffle oil, for drizzling
24. 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.
25. Preheat oven to 350 degrees F.
26. 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.
27. Yield: 6 servings
28. Zinfandel Sauce:
29. 1 cup Zinfandel
30. 1 cup port
31. 1/4 cup chopped shallots
32. 2 sprigs fresh thyme
33. 1 sprig fresh rosemary
34. 1 teaspoon cracked peppercorns
35. 8 ounces (2 sticks) cold butter, cut into small cubes
36. 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.
37. Yield: 6 servings
38. 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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