View All Sites Visit ShawConnect.ca Shaw Connect Home
Visit ShawConnect.ca Close
Close
Shaw Media

Welcome to Food Network Canada

Food Network Canada Online

A word from our sponsors


Recipes

Crispy Euro Bass Salad

http://api.foodnetwork.ca/images/dmm/C/R/Crispy_Euro_Bass_Salad_001.jpg

Rate this Recipe

3 2 Users

Rate It

Total Votes:2

Crispy Euro Bass Salad

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

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

Preparation time: 180 minutes
Cooking time:
Yield: 8

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 tablespoon Dijon mustard
  • 1 teaspoon sherry vinegar
  • 1 teaspoon lemon juice
  • 1/2 cup vegetable oil
  • 1/2 cup extra virgin olive oil
  • salt

Red Pepper Sauce

  • 4 red peppers, roasted, skins and seeds removed
  • 1 egg yolk
  • 1/4 teaspoon annatto paste
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 2 teaspoons extra virgin olive oil

Lemon Vinaigrette

  • 1/4 cup
  • 1 pinch sugar
  • 1/3 cup vegetable oil
  • 1/3 cup extra virgin olive oil

Crispy Fish

  • Two 6-8 oz. fillets of sea bream, bones and skins removed, cut in 1/2
  • 8 pieces 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
  • 1/2 cup canned hearts of palm, thinly sliced
  • 1/2 cup canned piquillo peppers, thinly sliced
  • 1 recipe Crispy Fish
  • 1 recipe Red Pepper Sauce
  • Maldon salt

Directions

Zucchini Aioli

  1. Place all ingredients except for oils in a food processor.
  2. While pulsing, slowly add oils in a steady stream to emulsify mixture.
  3. Place Zucchini Aioli in a squeeze bottle and place in fridge until assembly.

Red Pepper Sauce

  1. Place all ingredients except oil in a blender.
  2. While pulsing, slowly add oil in a steady stream to emulsify mixture.
  3. Place Red Pepper Sauce in a squeeze bottle and set aside until assembly.

Lemon Vinaigrette

  1. Place lemon juice and sugar in a bowl.
  2. Whisk in oils and place in a squeeze bottle.
  3. Set aside until dressing Salad for assembly.

Crispy Fish

  1. 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.
  2. Heat oil in a cast iron pan over medium heat. Place fish with bread, bread-side down in pan.
  3. Once bread is golden, approximately 3-5 minutes, flip and cook fish side for 10 seconds.
  4. Remove from heat, season with salt and cut into large triangles. Set aside for assembly.

Salad

  1. Place lettuces and greens in a bowl.
  2. Before serving, toss with Lemon Vinaigrette.

Assembly

  1. Create a zigzag of Zucchini Aioli on a triangle plate.
  2. Place 1 piece of avocado just off centre of plate.
  3. Top with 1 dressed piece of endive and 1 piece of romaine from Salad.
  4. Place 3 pieces of dressed micro mizuna on endive and romaine from Salad.
  5. Top with 2 slices of hearts of palm.
  6. Place 2 mizuna leaves on top of hearts of palm followed by 3 pieces of piquillo slices and topped with 2 mizuna leaves.
  7. Create a nest of dressed sunflower and radish shoots from Salad above avocado.
  8. Place 1 piece of Crispy Fish on top of nest. Season with a pinch of Maldon salt.
  9. Garnish plate with 5 to 7 drops of Red Pepper Sauce and serve.

Share this page!

A word from our sponsors

Advertisement



A word from our sponsors

Advertisement

Meet Our Hosts

View All Hosts