Crispy Skin Bass with Dijon Mustard Veloute

Crispy Skin Bass with Dijon Mustard Veloute
24 servings


Ingredients Weights Measures
Mustard Veloute
unsalted butter 6 oz. 3/4 cup
onions, chopped 12 oz. 1-1/2 cups
black peppercorns - 2 Tbsp.
serrano chiles, seeded 3 oz. 6 each
water 120 fl oz 3-3/4 qt.
crème fraîche 12 oz. 1-1/2 cups
mascarpone cheese 12 oz. 1-1/2 cups
salt - to taste
cornstarch 1.5 oz. 6 Tbsp.
water 3 fl oz 6 Tbsp.
heavy cream 12 fl oz 1-1/2 cups
GREY POUPON Country Dijon Mustard 6 oz. 3/4 cup
Mustard Greens
slab bacon, small dice 1.5 lb. 1 qt. + 1/2 cup
mustard greens, rinsed, torn 3 lb. 1-1/2 gal.
salt - to taste
ground black pepper - to taste
water 24 fl oz 3 cups
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
Chive Oil
fresh chives 12 oz. 1-1/2 qt.
vegetable oil 12 oz. 1-1/2 cups
salt - to taste
Crispy Skin Bass
extra virgin olive oil 3 oz. 6 Tbsp.
sea bass fillets (6 oz. each), skin on, scored, cut in half 4.5 lb. 24 pieces
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
salt - to taste
ground black pepper - to taste


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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
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