Wild Bass With Bing Cherry Chutney and Hazelnut Hol

Name: Wild Bass With Bing Cherry Chutney and Hazelnut Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons unsalted butter; 1 Walla Walla or Vidalia onion, minced; 1 1-inch piece fresh ginger, minced; 1/2 teaspoon salt; Freshly ground black pepper to taste; 1/2 teaspoon fresh minced chili pepper; 1 pound Bing cherries, pitted (2 cups); 1 tablespoon shredded fresh basil leaves; 2 tablespoons shredded fresh mint leaves; 2 large egg yolks; 1 tablespoon water; 2 sticks unsalted butter, melted and warm; 7 tablespoons hazelnut oil, warmed slightly; 3/4 teaspoon salt; 1/2 teaspoon fresh lemon juice; 1/2 cup shelled and roasted hazelnuts; 1/4 cup sourdough bread crumbs; 4 6- to 8-ounce wild striped bass fillets; Salt and freshly ground black pepper to taste; 2 tablespoons unsalted butter

Servings: persons

2 teaspoons unsalted butter
1 Walla Walla or Vidalia onion, minced
1 1-inch piece fresh ginger, minced
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 teaspoon fresh minced chili pepper
1 pound Bing cherries, pitted (2 cups)
1 tablespoon shredded fresh basil leaves
2 tablespoons shredded fresh mint leaves
2 large egg yolks
1 tablespoon water
2 sticks unsalted butter, melted and warm
7 tablespoons hazelnut oil, warmed slightly
3/4 teaspoon salt
1/2 teaspoon fresh lemon juice
1/2 cup shelled and roasted hazelnuts
1/4 cup sourdough bread crumbs
4 6- to 8-ounce wild striped bass fillets
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter

1
To make the chutney, melt the 2 teaspoons of butter in a medium-size pan.
2
Add the onions and ginger.
3
Cook over medium heat, stirring occasionally, for 8 minutes or until translucent and slightly softened.
4
Season with salt and pepper.
5
Remove from heat.
6
Add the chili pepper and cherries.
7
Cover the pan until cool.
8
Stir in the fresh herbs and chill.
9
To make the hollandaise, use a hand-held whisk and beat the egg yolks with the water.
10
Place in a double boiler over simmering water and continue whisking until thick.
11
Remove from heat and continue to whisk for another minute.
12
Combine the melted butter with the oil.
13
Starting with a drop at a time, carefully whisk the butter-oil mixture into the yolks until the sauce is thick and creamy.
14
For a thinner sauce, whisk in 1 to 2 tablespoons of warm water.
15
Season with salt and lemon juice.
16
Heat the oven to 400 degrees.
17
Grind the hazelnuts in a food processor, add bread crumbs and continue to process until the mixture has reached a cornmeal consistency.
18
Season the fillets with salt and pepper and liberally coat with the nut-crumb mixture.
19
Use 1 tablespoon of the butter to grease the bottom of a medium-size roasting pan.
20
Lay the fillets in the pan and dot the tops with the remaining butter.
21
Roast for 13 to 15 minutes, until firm and just opaque.
22
Top with the hollandaise, garnish with the chutney and serve.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 teaspoons unsalted butter, 1 Walla Walla or Vidalia onion, minced, 1 1-inch piece fresh ginger, minced, 1/2 teaspoon salt, and more.

Yes, Wild Bass With Bing Cherry Chutney and Hazelnut Hollandaise falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Bass With Bing Cherry Chutney and Hazelnut Hollandaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions