by Chef David Kolotkin of Prime Grill
Feeds 6-8 people
Chilean Sea Bass Mousse:
1 small onion peeled and quartered
2 small carrots peeled and cut into 1-inch piece
1 celery stalk cut into 1-inch piece
½ cup flat leaf parsley, chopped fine
½ cup basil, chiffonade
1½ pound Chilean sea bass, cut into 1-2-inch piece
Sugar to taste (approx 1-1/2 tablespoons)
Kosher salt to taste( approx 2 tablespoons)
½ pound sliced smoked salmon
Preheat oven to 325 degrees.
In a food processor with the blade attachment, process onions until fine and minced. Place in a large mixing bowl. Place carrots and celery in the food processor and repeat step #1. Place with onions in the bowl. Add herbs to the vegetables. Process sea bass until fine. Add the eggs, sugar, salt and pepper and mix until combined. Add this to the bowl with the vegetables and herbs. Mix well with a spoon. Using a spoon, make 2-3 ounce quenelles and place on a cookie sheet lined with wax paper. Bake for 12-15 minutes until tender and firm. Cool and reserve. We will use the smoked salmon during the assembly of this dish so keep it refrigerated for later.
Sweet and Sour Beets with Basil :
1 cup sugar
1-½ cups red wine vinegar
1-½ cups water
3 red beets peeled and cut into batons(or matchstick pieces ¼-inch thick)
8 basil leaves chiffonade.
Combine sugar, vinegar and water in a deep pot. Add the beets to the pot and bring to a simmer uncovered until beets are tender. Approx 45 minutes and until only a little liquid is left. The remaining liquid should be a syrup. Cool and add the basil chiffonade. Reserve
Horseradish and Lemon Aioli :
3 egg yolks
2 tablespoons prepared white horseradish, liquid squeezed out
1 lemon, zested and juiced
¼ teaspoon kosher salt
1 cup vegetable oil
Place all ingredients except the oil into a mixing bowl. Combine using a flexible whisk. Slowly start to drizzle the oil in while whisking vigorously in a slow steady stream. Whisk until all the oil has been emulsified. This entire aioli can also be done in a food processor. Set aside.
Place a small dollop of the aioli on a piece of the sea bass mousse.
Depending on the size of the smoked salmon slices you may need 1-2 pieces per mousse. Lays the salmon flat on a cutting board. Place the Chilean bass mousse on top, and roll so the smoked salmon wraps evenly around. Repeat this process until done. Place 1 -2 pieces of the Chilean Sea Bass Mousse, wrapped with smoked salmon, on a plate with the sweet and sour beets next to them. It is nice to drizzle some of the natural beet syrup on the plate. Extra horseradish lemon aioli can be placed on the plate as well. Enjoy.