Country Mustard-Chilean Sea Bass

Country Mustard-Chilean Sea Bass
24 servings


Ingredients Weights Measures
Dijon-Miso Broth
olive oil 6 oz. 3/4 cup
pancetta, sliced, cut into long strips 6 oz. 1-1/2 cups
mirepoix, small dice 3.75 lb. 3 qt.
garlic cloves, crushed 3 oz. 18 each
chicken stock 24 lb. 3 gal.
fresh thyme sprigs - 36 each
bay leaf - 6 each
mirin (sweet rice wine) 6 fl oz 3/4 cup
GREY POUPON Classic Dijon Mustard 9 oz. 1 cup + 2 Tbsp.
miso soybean paste 3 oz. 6 Tbsp.
Rice Noodles
yuzu juice 36 fl oz 4-1/2 cups
sugar 1 oz. 1/4 cup
crushed red pepper - 3 Tbsp.
GREY POUPON Classic Dijon Mustard 3 oz. 6 Tbsp.
dry rice noodles 3 lb. -
Baby Bok Choy
baby bok choy 2.25 lb. 24 each
olive oil 3 oz. 6 Tbsp.
garlic cloves, sliced - 12 each
soy sauce 18 fl oz 1 cup + 2 Tbsp.
GREY POUPON Classic Dijon Mustard 6 oz. 3/4 cup
honey 6 oz. 2/3 cup
Sea Bass/Assembly
GREY POUPON Country Dijon Mustard 12 oz. 1-1/2 cups
fresh thyme leaves - 2 Tbsp.
sea bass fillets (6 oz.), skin on 9 lb. 24 each
salt and pepper - to taste
live clams (cockles), thoroughly washed 7.2 lb. 96 each
olive oil 6 oz. 3/4 cup


DIJON-MISO Broth: Place olive oil in small rondeau pan over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove pancetta from pan; set aside on paper towels. Discard half of fat in pan. Add mirepoix and garlic to pan; sweat for several min. Add stock, thyme, bay leaves and mirin; bring to a boil. Reduce heat to a simmer; stir in mustard and miso. Continue cooking 15 min. Strain broth; season with salt and pepper.

RICE Noodles: Place yuzu juice and sugar in small saucepan; cook until sugar is dissolved. Add crushed red pepper and mustard; continue cooking until liquid is reduced by half. Soak dry noodles in warm water until flexible. Bring a pot of water to a boil. Place noodles in basket; lower into boiling water. Cook until tender; drain and place in bowl. Toss with reduced sauce.

BABY Bok Choy: Blanch bok choy; drain well. Heat olive oil in saute pan; saute garlic. In separate bowl, whisk soy sauce, mustard and honey. Stir into pan; continue cooking for 1 min. Chop bok choy; stir into mustard mixture. Set aside.

SEA Bass: Combine mustard and thyme. Season fish with salt and pepper; score skin horizontally. Fill pockets with mustard mixture; brush each fillet on skin side with 1 Tbsp. mustard.

FOR each serving: Heat 1/2 cup of Dijon-Miso Broth over medium heat in saute pan. Add 4 clams; simmer 5 to 6 min. or until clams are cooked and open. Heat 3/4 tsp. oil over medium heat in another saute pan. When oil is smoking, sear fillet, skin side down, pressing gently to create an even crisp skin. Cook for about 3 min. Using a fish spatula, carefully pick up fillet. Place, flesh side down, in pan with broth and clams for 30 seconds or just to finish cooking.

PLACE about 1/2 cup Baby Bok Choy onto bottom of serving bowl to form a base; top with about 4 oz. of Rice Noodles mixture. Place cooked fish on noodles. Arrange clams around bowl; pour hot miso broth into bowl. Garnish top with about 1 Tbsp. of pancetta.

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