Lobster Nage Sea Bass
Carnival Cruise Lines
Sea Bass Ingredients:
3 lbs of fresh sea bass (Chilean, if possible), cut into 6 fillets salt to taste
2 Tbs butter
1 Tbs truffle butter (available in gourmet shops)
2 grapefruits, peeled and sectioned
2 navel oranges, peeled and sectioned
1/2 cup lobster nage (see below)
Preparation:
Remove skin and bones from fish. Season with salt and grill on a hot skillet 1 minute on each side. Transfer to a baking sheet and brush with butter and half of the truffle butter. Bake in 325-degree oven for 6 minutes. Brush with remaining truffle butter. Place under a broiler for 1 minute. Drizzle with lobster nage.
Serve on a bed of spinach, wilted with 2 tablespoons of balsamic vinegar. Accompany with slices of potato roll and warmed fruit sections.
Lobster Nage
Roast 1/2 pound of chopped lobster or shrimp shells until red. Flambe shells with 4 ounces of brandy. Simmer 3 hours in 3 cups of water with a teaspoon of tomato paste and a cup of vegetables of tomato paste and a cup of vegetables (carrots, garlic, fennel, celery and onions) sauteed in 2 tablespoons of butter. Strain and chill. Separate stock from lobster butter (butter will be solid on top). Bring to a boil, ticken with 1/2 teaspoon of cornstarch. Whish in lobster butter and season to taste.
Tri-Color Potato Roll Ingredients:
Pinch of saffron
3/4 cup half-and-half
1 lb purple potatoes
(if purple potaotes are not available, make a two-color roll)
2 lbs white potaotes
Salt to taste
Crushed black peppercorns to taste
Nutmeg to taste
Preparation:
Crushed black peppercorns to taste. Nutmeg to taste.
Soak saffron in half of the half-and-half. Set ashide. Roast purple potatoes in 350-degree oven for an hour, peel and mash. Set ashide. Peel white potatoes and boil in salted water potatoes with the saffron half-and-half and set ashide. Mash second half of the potatoes with remaining half-and-half. Season all three dishes of potatoes with salt, pepper and nutmeg to taste.
Line aluminum foil with plastic wrap. Pipe potatoes onto plastic in three adjacent stripes. Roll foil tight and chill for an hour. Unwrap chilled potato roll and slice into 1/2-inch rounds. Heat in top of a double boiler.
Serve Six
Courtesy of Carnival Cruise Lines Chefs.
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