Chilean Sea Bass Mousse Wrapped with Smoked Salmon with Horseradish Lemon Aioli
Sweet and Sour Beets with Basil 1 cup sugar 1 ½ cup red wine vinegar
Chilean Sea Bass Mousse:
1 ½ cup water
1 small onion, peeled and quartered
3 red beets, peeled and cut into batons (or matchstick pieces ¼ inch thick)
2 small carrots, peeled and cut into 1 inch pieces 1 celery stalk, cut into 1 inch pieces
8 basil leaves, chiffonade.
½ cup flat leaf parsley, finely chopped
In a deep pot, combine the sugar, vinegar and water. Add the beets to the pot and bring to a simmer. Allow to simmer, uncovered, for approximately 45 minutes or until beets are tender and only a small amount of syrupy liquid remains. Let cool.
½ cup basil, chiffonade 1 ½ pounds chilean sea bass, cut into 1-2 inch pieces 2 large eggs Sugar to taste (approx 1 ½ tbsp) Kosher salt to taste( approx 2 tsp)
When beets and syrup are cool, add the basil chiffonade.
½ pound sliced smoked salmon Horseradish and Lemon Aioli 3 egg yolks 2 tablespoons prepared white horseradish, liquid squeezed out 1 lemon, zested and juiced ¼ teaspoon kosher salt
This Pesach,
1 cup vegetable oil
Preheat oven to 325°F. In a food processor with the blade attachment, process the onions until finely minced. Remove and place in a large mixing bowl. Place carrots and celery in the food processor and process until finely minced. Combine with onions. Add parsley and basil to bowl and mix. Add sea bass to food processor and process until fine. Add in the eggs, sugar, salt and pepper and mix until combined. Add sea bass mixture to vegetables/herbs mixture. Mix well with a spoon. Using a spoon, make 2-3 ounce quenelles (oval or egg shapes) and place on a cookie sheet lined with wax paper. Bake for 12-15 minutes until tender and firm. Cool and reserve.
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To prepare the aioli, in a small bowl, add the egg yolks, horseradish, lemon, and salt. Using a flexible whisk, combine well. Slowly drizzle in the oil 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. To assemble the, place a small dollop of the aioli on a piece of the sea bass mousse. Lay the salmon flat on a cutting board. Depending on the size of the smoked salmon slices, you may need 1-2 salmon pieces per mousse. Place the sea bass mousse on top, and roll so the smoked salmon wraps evenly around. Repeat this process until done. To plate, place 1 -2 pieces of the Chilean sea bass mousse wrapped with smoked salmon on a plate with the sweet and sour beet salad and extra aioli. Drizzle with some of the natural beet syrup. Yield: 6-8 servings
Recommended Wine: Domaine du Castel Petite Castel A full bodied white wine such as Viognier would definitely work well with the sea bass, soufflé, and veal chop, but I think a medium bodied red wine might work a little better and be a more festive option. Pinot Noir has a lighter body and higher acidity than big red wines (Cabernet or Merlot) and will complement the subtle flavors found in this fish appetizer and veal main rather than overwhelm them.
N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r w i t h J a m i e G e l l e r | 4 1