Sea Bass in a Sesame Seaweed Spaetzle Crust

• 4 filets of fresh sea bass
• 2 cups all-purpose flour
• 2 cups milk
• 2 eggs
• 12 sheet Japanese roasted nori
• 12 tablespoon sesame seeds, roasted
• 12 cup potato, mashed
• 34 cup raspberry vinegar
• 3 stalks lemongrass
• 2 bulbs shallots
• 1 teaspoon ginger
• 2 tablespoons olive oil
• 1 pinch sugar

1. Mix flour, milk and eggs until a sticky batter is formed.
2. Crush Nori and mix with sesame seeds and add to batter.
3. Push batter through colander holes over boiling, salted water.
4. When droplets float to the top, remove and drain.
5. Spread mashed potato on one side of each filet and press spaetzle into potato.
6. Heat oiled skillet and place fish, spaetzle side down.
7. Cook until golden brown, about 2 to 3 minutes.
8. Flip over and place skillet in a preheated 400 degree oven until fish is cooked, about 4 to 5 minutes.
9. Drizzle with Lemongrass Dressing.
10. LEMONGRASS DRESSING: Blend all ingredients in a blender and pass through a strainer.
11. Serve over bass.

filets of fresh sea bass, flour, milk, eggs, nori, sesame seeds, potato, raspberry vinegar, stalks lemongrass, shallots, ginger, olive oil, sugar

Taken from www.food.com/recipe/sea-bass-in-a-sesame-seaweed-spaetzle-crust-2981 (may not work)