Recipe courtesy of Sotha Khunn
Yield:
4 servings
Level:
Easy

Ingredients

Directions

To prepare the fish: Line a sheet tray with parchment paper and arrange the sliced bass in a single layer. In a small sauce pot, bring 1/4 pound unsalted butter and vermouth to a high simmer, melting butter. Remove from heat. When slightly cooled, brush both sides of fish with butter glaze. 

To form the rosace: Take one strip of bass and wrap tightly around your index finger. Remove your finger and tightly wrap another strip around centerpiece. Repeat procedure until you have formed a rose (approximately 7 strips per rose). When rose is shaped, fan out top of rose by bending top part of the fish backwards to give it a petal shape. 

To prepare steamer: Fill the bottom half of steamer with lemon grass, onion, celery, carrot, 2 sprigs of thyme, bay leaf, half of the peppercorns and half bottle of champagne 

To prepare the lemon sauce: In a medium rondeau, sweat shallots with olive oil over medium heat. When translucent, add lemon peels, juice of lemon, garlic, remaining thyme, and peppercorns. Deglaze with remaining champagne and reduce until dry. Add heavy cream and reduce. Remove from heat and whisk in cubed butter one at a time. Season with salt and pepper. Strain through a chinois or fine mesh cap. Reserve and keep warm. 

To prepare zucchini: Cut into 4 1/4-inch segments. Quarter each segment and `tournee into leaf shapes. Blanch into boiling salted water. Cook for 2 to 3 minutes, or until tender. Remove from heat and shock in ice bath for 1 to 2 minutes. Reserve. 

To plate: Bring liquid in steamer unit to boil. Arrange rosace in the top part of the steamer unit and cover. Steam for 7 to 9 minutes until fish is cooked and moist. In a small saute pan, melt 1 tablespoon butter with chicken stock to form a glaze. Add zucchini and warm through. When bass is cooked, remove from steamer and dry the base of the rose. Place on the left side of the plate. To the right, arrange the zucchini petals into a leaf shape. Place 2 to 3 pepper strips at the base of the zucchini petals to form the stem. In a small bowl, combine caviar with a small amount of lemon sauce. Spoon sauce around the base of the rose. Top off with lemon segments and chervil. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Lemon Curd

Recipe courtesy of Ina Garten

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Lemon Cake

Recipe courtesy of Chamisa Weinmeister

Lemon and Oregano Chicken

Recipe courtesy of Nancy Fuller

Steamed Mussels

Recipe courtesy of Tyler Florence

Steamed Clams

Recipe courtesy of Robert Irvine

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking