Crispy Skin Bass with Dijon Mustard Veloute

• Mustard Veloute
• 3/4 cup unsalted butter
• 1-1/2 cups onions, chopped
• 2 Tbsp. black peppercorns
• 6 each serrano chiles, seeded
• 3-3/4 qt. water
• 1-1/2 cups creme fraiche
• 1-1/2 cups mascarpone cheese
• to taste salt
• 6 Tbsp. cornstarch
• 6 Tbsp. water
• 1-1/2 cups heavy cream
• 3/4 cup GREY POUPON Country Dijon Mustard
• Mustard Greens
• 1 qt. slab bacon, small dice Rite Aid 2 For $7.00 thru 02/06
• 1-1/2 gal. mustard greens, rinsed, torn
• to taste salt
• to taste ground black pepper
• 3 cups water
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• Chive Oil
• 1-1/2 qt. fresh chives
• 1-1/2 cups vegetable oil
• to taste salt
• Crispy Skin Bass
• 6 Tbsp. extra virgin olive oil
• 24 pieces sea bass fillets (6 oz. each), skin on, scored, cut in half
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• to taste salt
• to taste ground black pepper

1. Mustard Veloute: Place butter, onion, peppercorns and chiles in saucepan over low heat; cook about 5 min.
2. or until onions sweat.
3. Add water; simmer 10 min.
4. In bowl, combine creme fraiche and mascarpone cheese until well blended; set aside.
5. Strain liquid from saucepan through chinois to remove solids; discard solids.
6. Return liquid to saucepan over low heat; stir in creme fraiche mixture.
7. Season with salt.
8. Mix cornstarch and water; slowly whisk into saucepan.
9. Continue cooking to thicken slightly.
10. Remove from heat; stir in cream and mustard.
11. Keep warm until ready to serve.
12. Mustard Greens: Cook bacon over low heat in saute pan.
13. Remove bacon from drippings; keep warm.
14. Place greens in pan; stir in salt and pepper.
15. Add water; cover.
16. Cook 10 to 15 min.
17. or until greens are tender, stirring occasionally.
18. Remove from heat; stir in mustard and reserved cooked bacon.
19. Keep warm until ready to serve.
20. Chive Oil: Blend chives, oil and salt in blender or food processor until emulsified.
21. Strain through a chinois; discard solids.
22. Pour into squeeze bottle; set aside for plating.
23. For each serving: Heat 3/4 tsp.
24. oil in medium saute pan over medium-low heat.
25. Cover both sides of 1 fillet with 1 Tbsp.
26. of mustard; season with salt and pepper.
27. Place fish, skin side down, in pan; cook about 10 min.
28. or until fish becomes crispy.
29. Flip fish; finish cooking in 300 degrees F standard oven for 2 min.
30. Allow to rest in warm place before plating.
31. Place 3/4 cup of hot Mustard Veloute in warmed shallow bowl.
32. Mound 2 oz.
33. of Mustard Greens in center of soup.
34. Drizzle 1 Tbsp.
35. of Chive Oil carefully around Greens.
36. Top with cooked fish, skin side up.

unsalted butter, onions, black peppercorns, serrano chiles, water, creme fraiche, mascarpone cheese, salt, cornstarch, water, heavy cream, slab bacon, mustard greens, salt, ground black pepper, water, poupon, chive oil, fresh chives, vegetable oil, salt, extra virgin olive oil, bass, poupon, salt, ground black pepper

Taken from www.kraftrecipes.com/recipes/crispy-skin-bass-dijon-mustard-veloute-129519.aspx (may not work)