Country Mustard-Chilean Sea Bass

• Dijon-Miso Broth
• 3/4 cup olive oil
• 1-1/2 cups pancetta, sliced, cut into long strips
• 3 qt. mirepoix, small dice
• 18 each garlic cloves, crushed
• 3 gal. chicken stock
• 36 each fresh thyme sprigs
• 6 each bay leaf
• 3/4 cup mirin (sweet rice wine)
• 1 cup GREY POUPON Classic Dijon Mustard
• 6 Tbsp. miso soybean paste
• Rice Noodles
• 4-1/2 cups yuzu juice
• 1/4 cup sugar
• 3 Tbsp. crushed red pepper
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• dry rice noodles
• Baby Bok Choy Safeway 1 lb For $1.28 thru 02/09
• 24 each baby bok choy Safeway 1 lb For $1.28 thru 02/09
• 6 Tbsp. olive oil
• 12 each garlic cloves, sliced
• 1 cup soy sauce
• 3/4 cup GREY POUPON Classic Dijon Mustard
• 2/3 cup honey
• Sea Bass/Assembly
• 1-1/2 cups GREY POUPON Country Dijon Mustard
• 2 Tbsp. fresh thyme leaves
• 24 each sea bass fillets (6 oz.), skin on
• to taste salt and pepper
• 96 each live clams (cockles), thoroughly washed
• 3/4 cup olive oil

1. Dijon-Miso Broth: Place olive oil in small rondeau pan over medium heat.
2. Add pancetta; cook until crisp, stirring occasionally.
3. Remove pancetta from pan; set aside on paper towels.
4. Discard half of fat in pan.
5. Add mirepoix and garlic to pan; sweat for several min.
6. Add stock, thyme, bay leaves and mirin; bring to a boil.
7. Reduce heat to a simmer; stir in mustard and miso.
8. Continue cooking 15 min.
9. Strain broth; season with salt and pepper.
10. Rice Noodles: Place yuzu juice and sugar in small saucepan; cook until sugar is dissolved.
11. Add crushed red pepper and mustard; continue cooking until liquid is reduced by half.
12. Soak dry noodles in warm water until flexible.
13. Bring a pot of water to a boil.
14. Place noodles in basket; lower into boiling water.
15. Cook until tender; drain and place in bowl.
16. Toss with reduced sauce.
17. Baby Bok Choy: Blanch bok choy; drain well.
18. Heat olive oil in saute pan; saute garlic.
19. In separate bowl, whisk soy sauce, mustard and honey.
20. Stir into pan; continue cooking for 1 min.
21. Chop bok choy; stir into mustard mixture.
22. Set aside.
23. Sea Bass: Combine mustard and thyme.
24. Season fish with salt and pepper; score skin horizontally.
25. Fill pockets with mustard mixture; brush each fillet on skin side with 1 Tbsp.
26. mustard.
27. For each serving: Heat 1/2 cup of Dijon-Miso Broth over medium heat in saute pan.
28. Add 4 clams; simmer 5 to 6 min.
29. or until clams are cooked and open.
30. Heat 3/4 tsp.
31. oil over medium heat in another saute pan.
32. When oil is smoking, sear fillet, skin side down, pressing gently to create an even crisp skin.
33. Cook for about 3 min.
34. Using a fish spatula, carefully pick up fillet.
35. Place, flesh side down, in pan with broth and clams for 30 seconds or just to finish cooking.
36. Place about 1/2 cup Baby Bok Choy onto bottom of serving bowl to form a base; top with about 4 oz.
37. of Rice Noodles mixture.
38. Place cooked fish on noodles.
39. Arrange clams around bowl; pour hot miso broth into bowl.
40. Garnish top with about 1 Tbsp.
41. of pancetta.

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Taken from www.kraftrecipes.com/recipes/country-mustard-chilean-sea-bass-129787.aspx (may not work)