Main
Recipes
Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce Recipe

Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce Recipe

Posted by

Rate It!

Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce

Add your photo!

Ingredients

Count

Nutrition

1369

Calories

Comments Print recipe

Ingredients:

Serving

1 7 - lb striped sea bass fillet, bones removed , cut into long thin strips
3/4 lb unsalted butter (1/2 lb cubed ), plus 1 tbsp
3 tbsp vermouth
1 lb lemon grass stalks
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 carrot, roughly chopped
4 sprigs of thyme
1 bay leaf
handful of peppercorns
1 bottle champagne
8 shallots, thinly sliced
1 tbsp olive oil
4 lemons, peels removed and cut in half , reserved
1 garlic clove
2 cups heavy cream
1 medium zucchini
1/4 cup chicken stock
1/2 red bell pepper, skin removed , julienned
1 - oz caviar , such as sevruga or beluga
chervil to garnish
salt and pepper to taste

Directions:

To prepare the fish: Line a sheet tray with parchment paper and arrange the sliced bass in a single layer. In a small sauce pot, bring 1/4 pound unsalted butter and vermouth to a high simmer, melting butter. Remove from heat. When slightly cooled, brush both sides of fish with butter glaze.
To form the rosace: Take one strip of bass and wrap tightly around your index finger. Remove your finger and tightly wrap another strip around centerpiece. Repeat procedure until you have formed a rose (approximately 7 strips per rose). When rose is shaped, fan out top of rose by bending top part of the fish backwards to give it a petal shape.
To prepare steamer: Fill the bottom half of steamer with lemon grass, onion, celery, carrot, 2 sprigs of thyme, bay leaf, half of the peppercorns and half bottle of champagne
To prepare the lemon sauce: In a medium rondeau, sweat shallots with olive oil over medium heat. When translucent, add lemon peels, juice of lemon, garlic, remaining thyme, and peppercorns. Deglaze with remaining champagne and reduce until dry. Add heavy cream and reduce. Remove from heat and whisk in cubed butter one at a time. Season with salt and pepper. Strain through a chinois or fine mesh cap. Reserve and keep warm.
To prepare zucchini: Cut into 4 1/4-inch segments. Quarter each segment and `tournee into leaf shapes. Blanch into boiling salted water. Cook for 2 to 3 minutes, or until tender. Remove from heat and shock in ice bath for 1 to 2 minutes. Reserve.
To plate: Bring liquid in steamer unit to boil. Arrange rosace in the top part of the steamer unit and cover. Steam for 7 to 9 minutes until fish is cooked and moist. In a small saute pan, melt 1 tablespoon butter with chicken stock to form a glaze. Add zucchini and warm through. When bass is cooked, remove from steamer and dry the base of the rose. Place on the left side of the plate. To the right, arrange the zucchini petals into a leaf shape. Place 2 to 3 pepper strips at the base of the zucchini petals to form the stem. In a small bowl, combine caviar with a small amount of lemon sauce. Spoon sauce around the base of the rose. Top off with lemon segments and chervil. Serve immediately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1368.97 Kcal (5732 kJ)
Calories from fat	412.96 Kcal
		% Daily Value*
Total Fat	45.88g	71%
Cholesterol	457.34mg	152%
Sodium	749.02mg	31%
Potassium	3823.27mg	81%
Total Carbs	75.56g	25%
Sugars	20.65g	83%
Dietary Fiber	8.16g	33%
Protein	155.9g	312%
Vitamin C	40.9mg	68%
Vitamin A	0.6mg	19%
Iron	18.5mg	103%
Calcium	315mg	31%

Amount Per 100 g
Calories	104.66 Kcal (438 kJ)
Calories from fat	31.57 Kcal
		% Daily Value*
Total Fat	3.51g	71%
Cholesterol	34.96mg	152%
Sodium	57.26mg	31%
Potassium	292.29mg	81%
Total Carbs	5.78g	25%
Sugars	1.58g	83%
Dietary Fiber	0.62g	33%
Protein	11.92g	312%
Vitamin C	3.1mg	68%
Iron	1.4mg	103%
Calcium	24.1mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lobster Sauce for Mashed Potatoes

Butter, Lobster meat, diced, Onion, diced and 13 more..
Thyme-Roasted Turkey with Cider Gravy

Chopped plus 3 or 4 sprigs fresh thyme and 19 more..
Spinach and Lentil Soup with Cheese and Basil

Extra-virgin olive oil, Chopped pancetta (about 1 oz) and 13 more..
Easy Summer Clambake

Butter, room temperature, Garlic cloves, finely chopped and 16 more..
Chicken Ragu

Olive oil and 13 more..
Green Lentil Spread

Head of garlic, Extra-virgin olive oil, divided and 11 more..
Homemade Clam Chowder - Rachael Ray

Butter, Thick cut bacon, chopped, Onion, chopped and 10 more..
Easy Chicken Stock

Chicken carcasses, Carrot, chopped and 6 more..
Lu's Chicken Barley Soup

Olive oil, Onion, chopped, Stalks celery, chopped and 11 more..
Beef, Wild Rice and Mushroom Soup

Unsalted butter, Beef stew meat , cut into 1/2-inch pieces and 12 more..
Irish Scallop Chowder

Unsalted butter, Sea scallops, quartered, Bacon, chopped and 11 more..
Curried Carrot Soup

Butter, Onion, cut in chunks and 10 more..