Good Eating: Horseradish Crusted Striped Bass Creamy Polenta and Wild Mushrooms
{{#rendered}} {{/rendered}}In recognition of mushroom season, executive chef Julian Alonzo, whipped up this delicious mushroom dish.
Serves 4
Ingredients:
{{#rendered}} {{/rendered}}Striped Bass
4 x 8oz. wild ocean striped bass
3 oz chives chopped
{{#rendered}} {{/rendered}}1 pc fresh horseradish
1 cup panko - Japanese breadcrumbs
1 cup Dijon mustard
{{#rendered}} {{/rendered}}1 tsp. Wasabi powder
1 tp. water for Wasabi powder
1 tsp. grapeseed oil
{{#rendered}} {{/rendered}}Salt and pepper to taste (to season fish)
Wild Mushrooms
1 cup
{{#rendered}} {{/rendered}}1 pc. shallot diced
1 tp. olive oil
1 tsp. Dijon mustard
{{#rendered}} {{/rendered}}Creamy Polenta
1//2 cup polenta
2 1/2 cups milk
{{#rendered}} {{/rendered}}1/4 lb. of butter
Method:
Fish
{{#rendered}} {{/rendered}}Season striped bass with salt and pepper
Mix fresh horseradish, chives, and panko together
Mix Wasabi powder and water to form a wet paste and add to mustard
{{#rendered}} {{/rendered}}Rub fish with mustard Wasabi mixture and then bread with panko and horseradish mix
Polenta
Bring milk and butter to a boil and slowly add polenta
{{#rendered}} {{/rendered}}Stir every few minutes and bring to a simmer. Cook for about 40 min.
Season with salt and pepper and Dijon mustard
Sauté shallots and mushrooms in olive oil
{{#rendered}} {{/rendered}}Cook stripped bass in grapeseed oil until golden brown and cooked medium rare
To Order:
Place creamy polenta in middle of plate
{{#rendered}} {{/rendered}}Add sautéed mushrooms on top of polenta and then add horseradish crusted stripped bass