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Crispy Euro Bass Salad

Crispy Euro Bass Salad
Prep Time
3h
Yields
8 servings

A gourmet dish with fresh salad and delicious fish by Top Chef Canada contestant chef Carl Heinrich.

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ingredients

Zucchini Aioli

peels of 3 zucchini, blanched and shocked in ice water, patted dry
1
bunch basil, leaves picked, blanched and shocked in ice water, patte dry
2
eggs
1
Tbsp Dijon mustard
1
tsp sherry vinegar
1
tsp lemon juice
½
cup vegetable oil
½
cup extra virgin olive oil
salt

Red Pepper Sauce

4
red peppers, roasted, skins and seeds removed
1
egg yolk
¼
tsp annatto paste
1
tsp lemon juice
1
tsp salt
2
tsp extra virgin olive oil

Lemon Vinaigrette

¼
cup
1
pinch sugar
cup vegetable oil
cup extra virgin olive oil

Crispy Fish

Two 6-8 oz. fillets of sea bream, bones and skins removed, cut in ½
8
piece white bread, crusts removed, sliced very thinly
1
cup vegetable oil
salt

Salad

8
leaves Belgian endive, cut in half length-wise and then cut into 1" pieces
4
leaves baby Romaine, cit in half length-wise and then cut into 1" pieces
micro mizuna for garnish
micro sunflower shoots for garnish
1
micro radish for garnish

Assembly

1
recipe Zucchini Aioli
1
avocado, sliced into thin wedges
1
recipe Salad dressed with Lemon Vinaigrette
½
cup canned hearts of palm, thinly sliced
½
cup canned piquillo peppers, thinly sliced
1
recipe Crispy Fish
1
recipe Red Pepper Sauce
Maldon salt
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directions

Step 1

Place all ingredients except for oils in a food processor.

Step 2

While pulsing, slowly add oils in a steady stream to emulsify mixture.

Step 3

Place Zucchini Aioli in a squeeze bottle and place in fridge until assembly.

Step 4

Place all ingredients except oil in a blender.

Step 5

While pulsing, slowly add oil in a steady stream to emulsify mixture.

Step 6

Place Red Pepper Sauce in a squeeze bottle and set aside until assembly.

Step 7

Place lemon juice and sugar in a bowl.

Step 8

Whisk in oils and place in a squeeze bottle.

Step 9

Set aside until dressing Salad for assembly.

Step 10

Place fillets of fish, skin-side down (where the skin was before removal) on slices of bread. Cut bread and fish in ½ on a bias.

Step 11

Heat oil in a cast iron pan over medium heat. Place fish with bread, bread-side down in pan.

Step 12

Once bread is golden, approximately 3-5 minutes, flip and cook fish side for 10 seconds.

Step 13

Remove from heat, season with salt and cut into large triangles. Set aside for assembly.

Step 14

Place lettuces and greens in a bowl.

Step 15

Before serving, toss with Lemon Vinaigrette.

Step 16

Create a zigzag of Zucchini Aioli on a triangle plate.

Step 17

Place 1 piece of avocado just off centre of plate.

Step 18

Top with 1 dressed piece of endive and 1 piece of romaine from Salad.

Step 19

Place 3 pieces of dressed micro mizuna on endive and romaine from Salad.

Step 20

Top with 2 slices of hearts of palm.

Step 21

Place 2 mizuna leaves on top of hearts of palm followed by 3 pieces of piquillo slices and topped with 2 mizuna leaves.

Step 22

Create a nest of dressed sunflower and radish shoots from Salad above avocado.

Step 23

Place 1 piece of Crispy Fish on top of nest. Season with a pinch of Maldon salt.

Step 24

Garnish plate with 5 to 7 drops of Red Pepper Sauce and serve.

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My rating for Crispy Euro Bass Salad
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