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1
Preheat oven to 450 degrees F.
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2
Use a rolling pin to roll each slice of rye bread as thin as possible.
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3
Top each portion of striped bass with about 1 1/2 ounces of Lobster Crabmeat Mousse.
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4
Place in an oiled pan.
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5
Cover with rye bread.
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6
Brush with clarified butter.
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7
Bake until fish is cooked through and crust is browned and crisp, about 15 to 20 minutes.
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8
Serve with Salsify Puree and Zinfandel Sauce.
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9
1 egg white
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10
4 ounces heavy cream
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11
6 ounces fresh lobster meat
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12
9 ounces jumbo lump crabmeat, picked over
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13
1/4 teaspoon salt
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14
1/4 teaspoon freshly ground white pepper
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15
1 tablespoon chopped fresh tarragon leaves
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16
Beat egg white to soft peaks.
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17
Beat cream to soft peaks, fold together.
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18
Fold in lobster and crab.
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19
Fold in salt, pepper and tarragon.
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20
Refrigerate until ready to serve.
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21
1 pound salsify, peeled and cut into pieces
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22
1 medium potato, peeled and cut into pieces
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23
1 quart milk
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24
Kosher salt and freshly ground black pepper
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25
Freshly ground nutmeg, for seasoning
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26
1-ounce butter
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27
White truffle oil, for drizzling
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28
In a large saucepan, combine salsify, potato and milk.
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29
Add salt, to taste.
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30
Bring to a simmer and cook until tender, about 30 to 45 minutes.
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31
Preheat oven to 350 degrees F.
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32
Drain, reserving liquid.
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33
Place vegetables on a sheet pan and place in the oven to dry, about 4 to 5 minutes.
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34
Press through a ricer.
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35
Mix in a little of the reserved milk, if needed, to form a smooth puree.
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36
Season with salt, pepper and nutmeg.
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37
Stir in butter.
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38
Drizzle in white truffle oil to taste.
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39
Keep warm until ready to serve.
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40
1 cup Zinfandel
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41
1 cup port
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42
1/4 cup chopped shallots
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43
2 sprigs fresh thyme
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44
1 sprig fresh rosemary
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45
1 teaspoon cracked peppercorns
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46
8 ounces (2 sticks) cold butter, cut into small cubes
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47
In a saucepan, combine, wine, port, shallots, herbs and peppercorns.
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48
Bring to a boil and reduce by one-third.
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49
Strain, return to the saucepan and over low heat, whisk in butter, a few pieces at a time.
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50
Keep warm.
