Pan Seared Striped Bass with Leeks, California Raisin Fondue and Curry Mousseline
A base of mellow leeks and raisins with sea bass for an easy curry mousseline.
- 4 leeks
- 1/2 cup olive oil
- 1 cup California golden raisins, plumped
- 1 cup butter
- 3 egg yolks
- Salt and pepper
- 1 tablespoon heavy cream
- Juice of 1/2 lemon
- 1/2 teaspoon curry powder, divided
- 2 pounds striped bass fillets
Slice leeks and sauté in olive oil with raisins until soft, about 5 minutes. Set aside and keep warm. Clarify butter by melting slowly; skim foam and discard milk solids. Set aside in another bowl. Place egg yolks with 2 tablespoons cold water in a small bowl. Place bowl over boiling water and mix briskly. Add warm butter slowly and whisk vigorously until mixture thickens to a mousseline. Add salt and pepper, cream, lemon juice and a pinch of curry and mix. Keep sauce warm.
Sear both sides of fillet and then let cook on low heat for 5 minutes (145°F). Add salt and pepper. Arrange leeks and raisins on plate. Position fish on top and spread sauce lightly around fish. Sprinkle curry powder lightly over fish and sauce. Finish with sprig of parsley.
Nutrition Facts Per Serving
Calories 1100 (68% from fat); Total Fat 83g (sat 35g, mono 37g, poly 6g, trans 0g ); Cholesterol 470mg; Protein 45g; Carbohydrate 44g; (Dietary Fiber 4g; Sugars 33g; ); Iron 6mg; Sodium 660mg; Calcium 134mg; Potassium 1086mg
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