Grilled Dijon-Glazed Striped Sea Bass with Asparagus & Spring Vegetables

Grilled Dijon-Glazed Striped Sea Bass with Asparagus & Spring Vegetables
24 servings


Ingredients Weights Measures
GREY POUPON Country Dijon Mustard - -
honey - -
lemon zest - -
lemon juice - -
fresh tarragon, minced - -
water - -
salt and pepper - -
White Asparagus Brandade
fresh white asparagus spears, trimmed - -
scallions (white parts only), trimmed - -
GREY POUPON Classic Dijon Mustard - -
garlic bulbs, roasted - -
striped sea bass fillets - -
milk - -
garlic cloves - -
fresh thyme - -
Idaho potatoes, peeled, chopped, cooked and riced - -
olive oil - -
salt and pepper - -
Vinaigrette/Asparagus Salad
GREY POUPON Classic Dijon Mustard - -
lemon juice - -
champagne vinegar - -
olive oil - -
truffle oil - -
salt and pepper - -
chervil leaves, chopped - -
green asparagus spear tips, thinly shaved on mandolin - -
white asparagus spear tips, thinly shaved on mandolin - -
Roasted Vegetables
GREY POUPON Classic Dijon Mustard - -
garlic cloves, minced - -
spring carrots, peeled, blanched and shocked - -
fresh green asparagus spears, trimmed - -
balsamic vinegar - -
Baby Artichokes
water - -
GREY POUPON Classic Dijon Mustard - -
bay leaves - -
fresh thyme - -
salt and pepper - -
lemons, cut in half - -
baby artichokes, trimmed - -


COMBINE ingredients in saucepan; heat briefly. Remove from heat; set aside.

WHITE Asparagus Brandade: Blanch asparagus until almost tender. Add scallions; continue cooking 2 min. Drain; transfer to blender or food processor. Add mustard and roasted garlic; blend until pureed.

CUT fish into 24 (5-oz.) portions (or into 4 portions for trial recipe). Reserve trimmings, removing bones and skin. Refrigerate fillets until ready to use. In saucepan, bring milk, garlic cloves and thyme to boil. Reduce heat; simmer 5 min. Remove garlic and thyme; add fish trimmings. Poach just until fish begins to flake. Remove fish from pan and reserve milk mixture.

STIR together potatoes, asparagus mixture and poached fish. Add olive oil. Adjust consistency with reserved milk as needed. Season with salt and pepper. Cover; keep warm.

VINAIGRETTE/ASPARAGUS Salad: Combine mustard, lemon juice and vinegar. Add oils; blend to emulsify. Season with salt and pepper. Toss half of Vinaigrette with green and white asparagus tips; refrigerate until ready to use.

ROASTED Vegetables: Whisk mustard and garlic into remaining Vinaigrette. Place carrots and asparagus in 2 separate bowls; drizzle evenly with Vinaigrette. Place vegetables separately in parchment paper-lined sheet pans; drizzle carrots with balsamic vinegar. Roast at 375ºF for 20 to 30 min., turning vegetables half way. (Note: Asparagus will cook faster.) Season with salt and pepper; keep warm.

BABY Artichokes: Whisk water and mustard in saucepot; add bay leaves, thyme, seasoning and juice of 6 lemon halves (or 1 lemon half for trial recipe). Trim artichokes; rub with remaining lemon. Place in pot and bring to a boil; poach artichokes until tender. Remove from heat; reserve in liquid. Reserve 6 Tbsp. of the Glaze for plating (or 1 Tbsp. for trial recipe). Cut artichokes in half; toss with remaining Glaze.

FOR each serving: Grill 1 fish fillet until cooked through. Pour about 1/4 cup Asparagus Brandade across center of plate; top with 1 each roasted carrot and asparagus spear. Place fish on vegetables; mound about 1/3 cup Salad on top. Surround with 4 artichoke halves; drizzle with about 3/4 tsp. of the Glaze.

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