Use a rolling pin to roll each slice of rye bread as thin as possible.
Top each portion of striped bass with about 1 1/2 ounces of Lobster Crabmeat Mousse. Place in an oiled pan. Cover with rye bread. Brush with clarified butter. Bake until fish is cooked through and crust is browned and crisp, about 15 to 20 minutes.
Serve with Salsify Puree and Zinfandel Sauce.
Lobster and Crabmeat Mousse:
Beat egg white to soft peaks. Beat cream to soft peaks, fold together. Fold in lobster and crab. Fold in salt, pepper and tarragon. Refrigerate until ready to serve.
In a large saucepan, combine salsify, potato and milk. Add salt, to taste. Bring to a simmer and cook until tender, about 30 to 45 minutes.
Preheat oven to 350 degrees F.
Drain, reserving liquid. Place vegetables on a sheet pan and place in the oven to dry, about 4 to 5 minutes. Press through a ricer. Mix in a little of the reserved milk, if needed, to form a smooth puree. Season with salt, pepper and nutmeg. Stir in butter. Drizzle in white truffle oil to taste. Keep warm until ready to serve.
In a saucepan, combine, wine, port, shallots, herbs and peppercorns. Bring to a boil and reduce by one-third. Strain, return to the saucepan and over low heat, whisk in butter, a few pieces at a time. Keep warm.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rudy Speckamp, Rudy's' 2900, Finksburg, MD