Wild Striped Bass Wrapped In Serrano Ham With Asapao Sauce and Mache-Radish Salad
Chanticleer
A Wine That Sings As Loud and Clear As Its’ Namesake
Served On Spanish Style Rice
Ingredients:
6 each 4oz Fillets Wild Striped Bass
12 Thin Slices Serrano Ham
1 Tablespoon Aged Sherry Vinegar
2 Tablespoons Fresh Thyme Leaves
2 Tablespoons Grapeseed Oil
3 Cups Spanish Style Rice (Your favorite recipe)
Method:
Preheat oven to 350 degrees
1. Combine Lemon Oil, Sherry Vinegar and thyme in a bowl. Pour over the fish fillets and marinate for 3 hours or more in the refrigerator, turning the fillets every 30 minutes.
2. Remove fish from marinade and lightly salt and pepper
3.Wrap the Wild Stripped Bass in Serrano Ham across around the center of each fillet and set aside.
4. Heat Grapeseed oil over medium heat in a non-stick sauté pan.
5. When oil is hot, sauté bass fillets 2 to 3 minutes on each side.
6. Remove the pan from the heat and place in a preheated 350° oven for approx. 8 minutes or until fillets reach desired doneness.
ASAPAO SAUCE
Sofrito Ingredients:
1 Tablespoon Grapeseed Oil
1 Small Spanish Onion-diced
1 Each Piquillo Pepper-diced
3 Each Aji dulce Peppers-seeded and diced
¼ Cup Cilantro (regular variety) leaves only
2 Cloves Garlic
2 Tablespoons Spanish Olive Oil
1 Tablespoon Spanish Paprika
To Taste Salt and Pepper
Method:
1. Heat Grapeseed oil in a medium sized saucepan over medium heat, add diced onions, peppers, herbs, paprika, salt and pepper.
3. Cook over medium heat, add Spanish Olive Oil and mix thoroughly.
Sauce Ingredients:
1 Small Tomato, diced
1½Teaspoons Spanish Capers
½ Cup Tomato Sauce
3 Cups Water or Vegetable Stock
Method:
1. Add Tomato, Spanish Capers and Tomato sauce to the Sofrito and bring to a boil.
2. Add 3 cups of water (or vegetable stock) and stir to combine.
3. Turn up the heat and return to a boil, continually stirring.
4. Reduce the heat and allow the sauce to simmer, 15 minutes or until it reaches the desired consistency.
MACHE AND RADISH SALAD
Ingredients:
1 Cup Mache Leaves
2 Each Radishes-Sliced into Thin Coins
To Taste Salt and Pepper
Method:
1. Gently toss ingredients together in a bowl and adjust seasoning.
To Serve:
-
Place a large spoonful of the prepared Spanish Rice in a large, shallow bowl.
-
Place a Wild Striped Bass Fillet over the rice.
- Spoon the Asapao Sauce over the fish.
- Top with the Mache-Radish Salad and serve.
- Glass of Rioja Red
Print Friendly Version:
Wild Striped Sea Bass
