1/2 cup fennel bulb, shaved
1/4 cup tomato concassé
1/4 cup leek, julienned
8 shrimp, 26-30 count, peeled, deveined
3 ounces jumbo lump crab meat
2 tablespoons panko (Japanese bread crumbs)
1/2 teaspoon kosher salt
1/8 teaspoon black peppercorns, crushed
VINAIGRETTE:
2 tablespoons extra virgin olive oil
2 tablespoons truffle oil
2 tablespoons sherry vinegar
3 tablespoons fresh lemon juice
2 teaspoons dijon mustard
2 teaspoons fresh herbs, assorted, chopped
2 teaspoons unsalted butter
1 8-ounce striped bass fillet (240 g)
salt and pepper, to taste
Servings: 1
1. In a small bowl, combine the fennel, tomato concassé leek, shrimp, crab meat, panko, kosher salt and crushed peppercorns. Toss the ingredients together gently without breaking up the lumps of crab meat.
2. In a separate bowl, combine the vinaigrette ingredients. Add three-quarters of the vinaigrette to the vegetable, shrimp and crab meat mixture and toss to coat.
3. Place a 17 1/2-inch-(45-centimeter-) square piece of aluminum foil on a work surface. Rub the foil with the butter, leaving a 2-inch (5-centimeter) border unbuttered.
4. Season the fish generously with salt and pepper and position on one side of the piece of foil. Place the shellfish mixture on top of the fish. Drizzle the remaining vinaigrette over the top.
5. Seal the foil by folding it corner to corner to form a large triangle. Crimp the edges of the foil to seal it tightly. Place the foil package on a sheet pan and bake at 375°F (190°C) until done, approximately 15 minutes depending on the thickness of the fish.
6. Place the foil package on a serving plate. Carefully cut the foil along the sealed edge and fold it back to expose the fish. Serve immediately while the fragrant steam is still escaping from the package.
1/4 cup tomato concassé
1/4 cup leek, julienned
8 shrimp, 26-30 count, peeled, deveined
3 ounces jumbo lump crab meat
2 tablespoons panko (Japanese bread crumbs)
1/2 teaspoon kosher salt
1/8 teaspoon black peppercorns, crushed
VINAIGRETTE:
2 tablespoons extra virgin olive oil
2 tablespoons truffle oil
2 tablespoons sherry vinegar
3 tablespoons fresh lemon juice
2 teaspoons dijon mustard
2 teaspoons fresh herbs, assorted, chopped
2 teaspoons unsalted butter
1 8-ounce striped bass fillet (240 g)
salt and pepper, to taste
Servings: 1
1. In a small bowl, combine the fennel, tomato concassé leek, shrimp, crab meat, panko, kosher salt and crushed peppercorns. Toss the ingredients together gently without breaking up the lumps of crab meat.
2. In a separate bowl, combine the vinaigrette ingredients. Add three-quarters of the vinaigrette to the vegetable, shrimp and crab meat mixture and toss to coat.
3. Place a 17 1/2-inch-(45-centimeter-) square piece of aluminum foil on a work surface. Rub the foil with the butter, leaving a 2-inch (5-centimeter) border unbuttered.
4. Season the fish generously with salt and pepper and position on one side of the piece of foil. Place the shellfish mixture on top of the fish. Drizzle the remaining vinaigrette over the top.
5. Seal the foil by folding it corner to corner to form a large triangle. Crimp the edges of the foil to seal it tightly. Place the foil package on a sheet pan and bake at 375°F (190°C) until done, approximately 15 minutes depending on the thickness of the fish.
6. Place the foil package on a serving plate. Carefully cut the foil along the sealed edge and fold it back to expose the fish. Serve immediately while the fragrant steam is still escaping from the package.
Last edited: