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

Recipe courtesy Chef Rudy Speckamp, Maryland, Rudys' 2900, posted in .foodnetwork (source)

Total Time: 2 hr 15 min

Prep 1 hr 0 min

Cook 1 hr 15 min

Yield: 6 servings

Level: Difficult

Ingredients

• 6 slices rye bread, crusts removed
• 6 (3-ounce) fillets striped bass
• 9 ounces Lobster Crabmeat Mousse, recipe follows
• 2 ounces clarified butter
• 9 ounces Salsify Puree, recipe follows
• 6 ounces Zinfandel Sauce, recipe follows

Directions

Preheat oven to 450 degrees F.

Use a rolling pin to roll each slice of rye bread as thin as possible.

Top each portion of striped bass with about 1 1/2 ounces of Lobster Crabmeat Mousse. Place in an oiled pan. Cover with rye bread. Brush with clarified butter. Bake until fish is cooked through and crust is browned and crisp, about 15 to 20 minutes.

Serve with Salsify Puree and Zinfandel Sauce.

Lobster and Crabmeat Mousse:

1 egg white

4 ounces heavy cream

6 ounces fresh lobster meat

9 ounces jumbo lump crabmeat, picked over

1/4 teaspoon salt

1/4 teaspoon freshly ground white pepper

1 tablespoon chopped fresh tarragon leaves

Beat egg white to soft peaks. Beat cream to soft peaks, fold together. Fold in lobster and crab.

Fold in salt, pepper and tarragon. Refrigerate until ready to serve.

Yield: 6 servings

Salsify Puree:

1 pound salsify, peeled and cut into pieces

1 medium potato, peeled and cut into pieces

1 quart milk

Kosher salt and freshly ground black pepper

Freshly ground nutmeg, for seasoning

1-ounce butter

White truffle oil, for drizzling

In a large saucepan, combine salsify, potato and milk. Add salt, to taste. Bring to a simmer and cook until tender, about 30 to 45 minutes.

Preheat oven to 350 degrees F.

Drain, reserving liquid. Place vegetables on a sheet pan and place in the oven to dry, about 4 to 5 minutes. Press through a ricer. Mix in a little of the reserved milk, if needed, to form a smooth puree. Season with salt, pepper and nutmeg. Stir in butter. Drizzle in white truffle oil to taste. Keep warm until ready to serve.

Yield: 6 servings

Zinfandel Sauce:

1 cup Zinfandel

1 cup port

1/4 cup chopped shallots

2 sprigs fresh thyme

1 sprig fresh rosemary

1 teaspoon cracked peppercorns

8 ounces (2 sticks) cold butter, cut into small cubes

In a saucepan, combine, wine, port, shallots, herbs and peppercorns. Bring to a boil and reduce by one-third. Strain, return to the saucepan and over low heat, whisk in butter, a few pieces at a time. Keep warm.

Yield: 6 servings

* Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.