Crispy Skin Bass with Dijon Mustard Veloute

Crispy Skin Bass with Dijon Mustard Veloute
24 servings


Ingredients Weights Measures
Mustard Veloute
unsalted butter - -
onions, chopped - -
black peppercorns - -
serrano chiles, seeded - -
water - -
crème fraîche - -
mascarpone cheese - -
salt - -
cornstarch - -
water - -
heavy cream - -
GREY POUPON Country Dijon Mustard - -
Mustard Greens
slab bacon, small dice - -
mustard greens, rinsed, torn - -
salt - -
ground black pepper - -
water - -
GREY POUPON Classic Dijon Mustard - -
Chive Oil
fresh chives - -
vegetable oil - -
salt - -
Crispy Skin Bass
extra virgin olive oil - -
sea bass fillets (6 oz. each), skin on, scored, cut in half - -
GREY POUPON Classic Dijon Mustard - -
salt - -
ground black pepper - -


MUSTARD Veloute: Place butter, onion, peppercorns and chiles in saucepan over low heat; cook about 5 min. or until onions sweat. Add water; simmer 10 min. In bowl, combine creme fraiche and mascarpone cheese until well blended; set aside. Strain liquid from saucepan through chinois to remove solids; discard solids. Return liquid to saucepan over low heat; stir in creme fraiche mixture. Season with salt. Mix cornstarch and water; slowly whisk into saucepan. Continue cooking to thicken slightly. Remove from heat; stir in cream and mustard. Keep warm until ready to serve.

MUSTARD Greens: Cook bacon over low heat in saute pan. Remove bacon from drippings; keep warm. Place greens in pan; stir in salt and pepper. Add water; cover. Cook 10 to 15 min. or until greens are tender, stirring occasionally. Remove from heat; stir in mustard and reserved cooked bacon. Keep warm until ready to serve.

CHIVE Oil: Blend chives, oil and salt in blender or food processor until emulsified. Strain through a chinois; discard solids. Pour into squeeze bottle; set aside for plating.

FOR each serving: Heat 3/4 tsp. oil in medium saute pan over medium-low heat. Cover both sides of 1 fillet with 1 Tbsp. of mustard; season with salt and pepper. Place fish, skin side down, in pan; cook about 10 min. or until fish becomes crispy. Flip fish; finish cooking in 300ºF standard oven for 2 min. Allow to rest in warm place before plating.

PLACE 3/4 cup of hot Mustard Veloute in warmed shallow bowl. Mound 2 oz. of Mustard Greens in center of soup. Drizzle 1 Tbsp. of Chive Oil carefully around Greens. Top with cooked fish, skin side up.

Kraft Kitchens Tips

Special Extra
Garnish each serving with 2 strips of chives.
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Nutritional Information

Nutrition Information

Grasa total
 5 g
Grasa saturada
 3.5 g
 10 mg
 150 mg
 17 g
Fibra dietética
 0 g
 16 g
 3 g
Vitamina A
 4 %VD
Vitamina C
 0 %VD
 2 %VD
 0 %VD