Wild Sea Bass and Pumpernickel Crust
Wild sea bass fillets are topped with Dijon mustard, marinated cabbage and a pumpernickel crust. Horseradish oil adds extra flavor to the crust as well as the vinaigrette dressing.
Ingredients
- Horseradish Oil
- Peanut Oil - 1 cup
- Horseradish - 1/2 cup, freshly grated
- Pumpernickel Crust
- Pumpernickel - 1/2 cup grated
- Caraway seeds - 1 tablespoon, roasted and chopped fine
- Thyme - 1 sprig fresh, minced
- Garlic - 1 teaspoon, chopped
- Salt and freshly ground pepper, to taste
- Prepared horseradish oil
- Alsace Vinaigrette
- Melfort vinegar - 2 tablespoons
- Prepared horseradish oil - 2 tablespoons
- Dijon mustard - 1 teaspoon
- Chives - 1 tablespoon, fresh, minced
- Salt and freshly ground pepper, to taste
- Salad
- Pea Pods - 1/2 cup, blanched and julienned, peas set aside for other use
- Dill Pickle - 1 homemade, julienned
- Unsalted Butter - For saute pan
- Salt and freshly ground pepper to taste
- Shallots - 2 tablespoons, chopped
- Sea Bass Fillets - 4, 6 ounces each
- Dijon mustard - 2 tablespoons
- Marinated cabbage - 1 cup, Alsace style
- White Wine - 2 tablespoons
- Garnish
- Lobster roe - 2 tablespoons (alt. other small fresh roe)
- Chervil - 4 sprigs
Instructions
To prepare the horseradish oil: Combine the oil with the horseradish in a small nonaluminum bowl. Let stand at a cool temperature for 2 days to 1 week. Strain through cheesecloth.
To prepare the pumpernickel crust: In a small bowl, combine pumpernickel, caraway seeds, thyme and garlic; season with salt and pepper. Add enough horseradish oil to make a very thick paste. Set aside for 10 to 15 minutes for flavors to blend.
To prepare the Alsace vinaigrette: In a small bowl, combine vinegar, horseradish oil, Dijon mustard and chives; season with salt and pepper. Reserve.
To prepare the salad: In a small bowl, combine pea pods and dill pickle. Add the vinaigrette and toss together to let flavors mingle.
To prepare the sea bass fillets: Preheat oven to 400 degrees F. Butter a large ovenproof saute pan and sprinkle with salt and pepper. Cover the bottom of the saute pan with shallots. Season sea bass fillets with salt and pepper. Brush fillets with Dijon mustard; place a layer of cabbage over the mustard. Cover the cabbage with pumpernickel crust, pressing it down gently. Place the crusted fillets in saute pan; add white wine. Place the fillets into oven and bake for 8 minutes.
To serve: Place salad in center of each serving plate. Top each with a fillet. Sprinkle lobster roe around the outer edge of plates; garnish with fresh chervil.
