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

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

Ingredients

Ingredients Weights Measures
Glaze
GREY POUPON Country Dijon Mustard 18 oz. 2-1/4 cups
honey 18 oz. 1-3/4 cups + 2 Tbsp.
lemon zest - 3 Tbsp.
lemon juice 12 fl oz 1-1/2 cups
fresh tarragon, minced - 3/4 cup
water - 6 Tbsp.
Salt and pepper - to taste
White Asparagus Brandade
fresh white asparagus spears, trimmed 6 lb. 6 bunches
scallions (white parts only), trimmed - 24 each
GREY POUPON Classic Dijon Mustard 6 oz. 3/4 cup
garlic bulbs, roasted - 6 each
striped sea bass fillets 12 lb. -
milk 12 lb. 1-1/2 gal.
garlic cloves - 36 each
fresh thyme - 6 sprigs
Idaho potatoes, peeled, chopped, cooked and riced 6 lb. -
olive oil 6 fl oz 3/4 cup
Salt and pepper - to taste
Vinaigrette/Asparagus Salad
GREY POUPON Classic Dijon Mustard 6 oz. 3/4 cup
lemon juice 4.5 fl oz 1/2 cup + 1 Tbsp.
champagne vinegar - 1/2 cup + 1 Tbsp.
olive oil 15 fl oz 2-1/4 cups
truffle oil 7.5 fl oz 1 cup + 2 Tbsp.
Salt and pepper - to taste
chervil leaves, chopped - 3/4 cup
green asparagus spear tips, thinly shaved on mandolin - 48 each
white asparagus spear tips, thinly shaved on mandolin - 48 each
Roasted Vegetables
GREY POUPON Classic Dijon Mustard 6 oz. 3/4 cup
garlic cloves, minced - 12 each
spring carrots, peeled, blanched and shocked 1.5 lb. 24 each
fresh green asparagus spears, trimmed 12 oz. 24 each
balsamic vinegar 6 fl oz 3/4 cup
Baby Artichokes
water 12 lb. 1-1/2 gal.
GREY POUPON Classic Dijon Mustard 18 oz. 2-1/4 cups
bay leaves - 6 each
fresh thyme - 18 sprigs
salt and pepper - to taste
lemons, cut in half - 6 each
baby artichokes, trimmed - 48 each

Directions

GLAZE:
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.

K:61640v01:129790
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