- 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.