RYE CRUSTED STRIPED BASS WITH LOBSTER CRABMEAT MOUSSE, SALSIFY PUREE AND ZINFANDEL SAUCE

Rye Crusted Striped Bass with Lobster Crabmeat Mousse, Salsify Puree and Zinfandel Sauce image

Provided by Food Network

Time 2h15m

Yield 6 servings

Number Of Ingredients 27

6 slices rye bread, crusts removed
6 (3-ounce) fillets striped bass
9 ounces Lobster Crabmeat Mousse, recipe follows
2 ounces clarified butter
9 ounces Salsify Puree, recipe follows
6 ounces Zinfandel Sauce, recipe follows
1 egg white
4 ounces heavy cream
6 ounces fresh lobster meat
9 ounces jumbo lump crabmeat, picked over
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 tablespoon chopped fresh tarragon leaves
1 pound salsify, peeled and cut into pieces
1 medium potato, peeled and cut into pieces
1 quart milk
Kosher salt and freshly ground black pepper
Freshly ground nutmeg, for seasoning
1-ounce butter
White truffle oil, for drizzling
1 cup Zinfandel
1 cup port
1/4 cup chopped shallots
2 sprigs fresh thyme
1 sprig fresh rosemary
1 teaspoon cracked peppercorns
8 ounces (2 sticks) cold butter, cut into small cubes

Steps:

Preheat oven to 450 degrees F.
Use a rolling pin to roll each slice of rye bread as thin as possible.
Top each portion of striped bass with about 1 1/2 ounces of Lobster Crabmeat Mousse. Place in an oiled pan. Cover with rye bread. Brush with clarified butter. Bake until fish is cooked through and crust is browned and crisp, about 15 to 20 minutes.
Serve with Salsify Puree and Zinfandel Sauce.
Beat egg white to soft peaks. Beat cream to soft peaks, fold together. Fold in lobster and crab. Fold in salt, pepper and tarragon. Refrigerate until ready to serve.
In a large saucepan, combine salsify, potato and milk. Add salt, to taste. Bring to a simmer and cook until tender, about 30 to 45 minutes.
Preheat oven to 350 degrees F.
Drain, reserving liquid. Place vegetables on a sheet pan and place in the oven to dry, about 4 to 5 minutes. Press through a ricer. Mix in a little of the reserved milk, if needed, to form a smooth puree. Season with salt, pepper and nutmeg. Stir in butter. Drizzle in white truffle oil to taste. Keep warm until ready to serve.
In a saucepan, combine, wine, port, shallots, herbs and peppercorns. Bring to a boil and reduce by one-third. Strain, return to the saucepan and over low heat, whisk in butter, a few pieces at a time. Keep warm.