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 Crispy Skin Bass with Dijon Mustard Veloute
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Crispy Skin Bass with Dijon Mustard Veloute

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

Mustard Veloute
3/4 cup unsalted butter
1-1/2 cups onion
2 Tbsp. peppercorns
6 each serrano chile
3-3/4 qt. water
1-1/2 cups crème fraîche
1-1/2 cups mascarpone
to taste salt
6 Tbsp. cornstarch
6 Tbsp. water
1-1/2 cups heavy cream
3/4 cup GREY POUPON Country Dijon Mustard
3/4 cup Mustard Greens
1 qt. bacon
1-1/2 gal. mustard greens
to taste salt
to taste ground black pepper
3 cups water
1-1/2 cups GREY POUPON Classic Dijon Mustard
1-1/2 cups Chive Oil
1-1/2 qt. chives
1-1/2 cups vegetable oil
to taste salt
to taste Crispy Skin Bass
6 Tbsp. extra virgin olive oil
24 pieces sea bass fillet
1-1/2 cups GREY POUPON Classic Dijon Mustard
to taste salt
to taste ground black pepper

Instructions

Preparation Steps
  • Mustard Veloute: Place butter, onion, peppercorns and chiles in saucepan over low heat; cook about 5 min. or until onions sweat. Add water; simmer 10 min. In bowl, combine creme fraiche and mascarpone cheese until well blended; set aside. Strain liquid from saucepan through chinois to remove solids; discard solids. Return liquid to saucepan over low heat; stir in creme fraiche mixture. Season with salt. Mix cornstarch and water; slowly whisk into saucepan. Continue cooking to thicken slightly. Remove from heat; stir in cream and mustard. Keep warm until ready to serve.
  • Mustard Greens: Cook bacon over low heat in saute pan. Remove bacon from drippings; keep warm. Place greens in pan; stir in salt and pepper. Add water; cover. Cook 10 to 15 min. or until greens are tender, stirring occasionally. Remove from heat; stir in mustard and reserved cooked bacon. Keep warm until ready to serve.
  • Chive Oil: Blend chives, oil and salt in blender or food processor until emulsified. Strain through a chinois; discard solids. Pour into squeeze bottle; set aside for plating.
  • For each serving: Heat 3/4 tsp. oil in medium saute pan over medium-low heat. Cover both sides of 1 fillet with 1 Tbsp. of mustard; season with salt and pepper. Place fish, skin side down, in pan; cook about 10 min. or until fish becomes crispy. Flip fish; finish cooking in 300ºF standard oven for 2 min. Allow to rest in warm place before plating.
  • Place 3/4 cup of hot Mustard Veloute in warmed shallow bowl. Mound 2 oz. of Mustard Greens in center of soup. Drizzle 1 Tbsp. of Chive Oil carefully around Greens. Top with cooked fish, skin side up.
  • Special Extra
    Garnish each serving with 2 strips of chives.