Rye Crusted Striped Bass with Lobster Crabmeat Mousse, Salsify Puree and Zinfandel Sauce

  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.
  4. Place in an oiled pan.
  5. Cover with rye bread.
  6. Brush with clarified butter.
  7. Bake until fish is cooked through and crust is browned and crisp, about 15 to 20 minutes.
  8. Serve with Salsify Puree and Zinfandel Sauce.
  9. 1 egg white
  10. 4 ounces heavy cream
  11. 6 ounces fresh lobster meat
  12. 9 ounces jumbo lump crabmeat, picked over
  13. 1/4 teaspoon salt
  14. 1/4 teaspoon freshly ground white pepper
  15. 1 tablespoon chopped fresh tarragon leaves
  16. Beat egg white to soft peaks.
  17. Beat cream to soft peaks, fold together.
  18. Fold in lobster and crab.
  19. Fold in salt, pepper and tarragon.
  20. Refrigerate until ready to serve.
  21. Yield: 6 servings
  22. 1 pound salsify, peeled and cut into pieces
  23. 1 medium potato, peeled and cut into pieces
  24. 1 quart milk
  25. Kosher salt and freshly ground black pepper
  26. Freshly ground nutmeg, for seasoning
  27. 1-ounce butter
  28. White truffle oil, for drizzling
  29. In a large saucepan, combine salsify, potato and milk.
  30. Add salt, to taste.
  31. Bring to a simmer and cook until tender, about 30 to 45 minutes.
  32. Preheat oven to 350 degrees F.
  33. Drain, reserving liquid.
  34. Place vegetables on a sheet pan and place in the oven to dry, about 4 to 5 minutes.
  35. Press through a ricer.
  36. Mix in a little of the reserved milk, if needed, to form a smooth puree.
  37. Season with salt, pepper and nutmeg.
  38. Stir in butter.
  39. Drizzle in white truffle oil to taste.
  40. Keep warm until ready to serve.
  41. Yield: 6 servings
  42. 1 cup Zinfandel
  43. 1 cup port
  44. 1/4 cup chopped shallots
  45. 2 sprigs fresh thyme
  46. 1 sprig fresh rosemary
  47. 1 teaspoon cracked peppercorns
  48. 8 ounces (2 sticks) cold butter, cut into small cubes
  49. In a saucepan, combine, wine, port, shallots, herbs and peppercorns.
  50. Bring to a boil and reduce by one-third.
  51. Strain, return to the saucepan and over low heat, whisk in butter, a few pieces at a time.
  52. Keep warm.
  53. Yield: 6 servings

rye bread, bass, lobster, butter, follows, zinfandel sauce

Taken from www.foodnetwork.com/recipes/rye-crusted-striped-bass-lobster-crabmeat-mousse-salsify-puree-zinfandel-sauce-recipe.html (may not work)

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