Wild Bass With Bing Cherry Chutney and Hazelnut Hollandaise
- Total Time
- 45 minutes
- Rating
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Ingredients
- 2teaspoons unsalted butter
- 1Walla Walla or Vidalia onion, minced
- 11-inch piece fresh ginger, minced
- ½teaspoon salt
- Freshly ground black pepper to taste
- ½teaspoon fresh minced chili pepper
- 1pound Bing cherries, pitted (2 cups)
- 1tablespoon shredded fresh basil leaves
- 2tablespoons shredded fresh mint leaves
- 2large egg yolks
- 1tablespoon water
- 2sticks unsalted butter, melted and warm
- 7tablespoons hazelnut oil, warmed slightly
- ¾teaspoon salt
- ½teaspoon fresh lemon juice
- ½cup shelled and roasted hazelnuts
- ¼cup sourdough bread crumbs
- 46- to 8-ounce wild striped bass fillets
- Salt and freshly ground black pepper to taste
- 2tablespoons unsalted butter
For the Chutney
For the Hollandaise
For the Striped Bass
Nutritional analysis per serving (4 servings)
1200 calories; 103 grams fat; 38 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 9 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 44 grams protein; 1178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the chutney, melt the 2 teaspoons of butter in a medium-size pan. Add the onions and ginger. Cook over medium heat, stirring occasionally, for 8 minutes or until translucent and slightly softened. Season with salt and pepper. Remove from heat. Add the chili pepper and cherries. Cover the pan until cool. Stir in the fresh herbs and chill.
- Step 2
To make the hollandaise, use a hand-held whisk and beat the egg yolks with the water. Place in a double boiler over simmering water and continue whisking until thick.
- Step 3
Remove from heat and continue to whisk for another minute. Combine the melted butter with the oil. Starting with a drop at a time, carefully whisk the butter-oil mixture into the yolks until the sauce is thick and creamy. For a thinner sauce, whisk in 1 to 2 tablespoons of warm water. Season with salt and lemon juice.
- Step 4
Heat the oven to 400 degrees. Grind the hazelnuts in a food processor, add bread crumbs and continue to process until the mixture has reached a cornmeal consistency.
- Step 5
Season the fillets with salt and pepper and liberally coat with the nut-crumb mixture. Use 1 tablespoon of the butter to grease the bottom of a medium-size roasting pan. Lay the fillets in the pan and dot the tops with the remaining butter. Roast for 13 to 15 minutes, until firm and just opaque. Top with the hollandaise, garnish with the chutney and serve.
Private Notes