Parsley Crusted Sea Bass with Pinot Noir Beurre Rouge
Wild Mushroom and truffle butter Farro, warm French bean salad
Plate Set
1 piece of parsley crusted sea bass
3 oz wild mushroom Farro
3 oz French bean salad
2 oz pinot noir beurre rouge
1 sprig thyme
Method
On a rectangle plate arrange the farro at one end
Place the parsley crusted sea bass in the middle of the plate
Add the warm French bean salad at the other end
Sauce the dish with 2oz of beurre rouge
Garnish with a thyme branch
Parsley Crusted Sea Bass
Recipe
1 6oz piece of boneless skinless sea bass
1 teaspoon olive oil
1 teaspoon chopped parsley
1 teaspoon panko bread crumbs
Salt and pepper to taste
Method
Season the fish with salt and pepper
Combine the oil, bread crumbs and parsley and mix well
Top the fish with the bread crumb mixture
Bake in a 350 degree oven to the desired doneness
Wild Mushroom Farro
Recipe
2 cups cooked Farro
3 oz butter
1 oz diced shallots
3 oz sliced shitake mushrooms
3 oz baby shitake mushrooms
2 oz wild mushrooms
2 oz leek rings
3 oz mushroom consommé
1 oz chopped parsley
1 oz chopped thyme
2 oz truffle butter
5 drops truffle oil
Method
Melt the butter in a pan
Add the mushrooms and sauté
Add the shallots and leek rings and sauté
Add the Farro and warm
Add the mushroom consommé
Continue to cook until the consommé is absorbed by the Farro
Add the parsley, thyme, truffle butter and truffle oil and mix well
Serve at once
Warm French Bean Salad
Recipe
1 lbs warm blanched French Beans
2 oz carrot julienne
2 oz tomato julienne
2 oz red onion julienne
2 oz roasted piquillo pepper julienne
½ oz chopped thyme
3 oz sherry vinaigrette
Salt and pepper to taste
Method
Combine the above ingredients and toss together well
Season with salt and pepper
Serve at once
Sherry Vinaigrette
Recipe
1 cup sherry vinegar
¼ cup Dijon mustard
½ cup sugar
2 large shallots diced
2 cups vegetable oil
1 teaspoon thyme leaves Salt and pepper to taste
Method
Combine the above ingredients and mix well
Adjust the seasoning
Reserve for service
Beurre Rouge
Recipe
1 bottle of pinot noir
1/2 cup fresh squeezed lemon juice
30 whole black peppercorns
8 bay leaves
4 shallots peeled and sliced
1 Spanish onion diced
5 lbs diced cold butter
Kosher salt to taste
Method
Place the wine, lemon juice, peppercorns, bay leaves, shallots and diced onion in a large sauce pot
Bring the wine to a boil and reduce until only 3 oz of liquid remains
Slowly whisk in the cold butter over medium heat until all the butter has been incorporated
Strain the beurre blanc through a fine mesh strainer
Season with kosher salt
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