Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce
- 1 7 -pound striped sea bass fillet, bones removed, cut into long thin strips
- 3/4 pound unsalted butter (1/2 pound cubed), plus 1 tablespoon
- 3 tablespoons vermouth
- 1 pound lemon grass stalks
- 1 onion, roughly chopped
- 1 celery stalk, roughly chopped
- 1 carrot, roughly chopped
- 4 sprigs of thyme
- 1 bay leaf
- Handful of peppercorns
- 1 bottle champagne
- 8 shallots, thinly sliced
- 1 tablespoon olive oil
- 4 lemons, peels removed and cut in half, reserved
- 1 garlic clove
- 2 cups heavy cream
- 1 medium zucchini
- 1/4 cup chicken stock
- 1/2 red bell pepper, skin removed, julienned
- 1 -ounce caviar, such as Sevruga or Beluga
- Chervil to garnish
- Salt and pepper to taste
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 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.
Recipe Courtesy of Executive Chef, Sotha Khunn, Le Cirque
Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil
Recipe courtesy of Bobby Flay