CHEF MIKE MIELLO - PART 2 -

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AS IS TRUE WITH MANY CHEFS, WHEN WE GET SNOWED IN THE KITCHEN GETS BUSY.

LOOKS LIKE THE KIDS ARE GOING TO MAKE CHOCOLATE CHIP COOKIES. I WILL END UP DOING PAN SEARED CHICKEN BREAST AND ITALIAN SAUSAGE FOR DINNER.

THE KITCHEN SMELLS GREAT.

 

TRY CHEF MIKE'S BLACK SEA BASS

 

BLACK SEA BASS EN PAPILLOTE
with Wild Mushrooms, Leeks and Grapes

 

 

1½ cups thinly sliced cauliflower florets

2 Tbsp. olive oil

1 cup thinly sliced leeks, washed

4  12-inch sheets of wide aluminum foil

2 Tbsp. sweet butter, plus extra for greasing the foil

4  6-7oz. black sea bass fillets

¾ cup cooked assorted wild mushrooms

Coarse sea salt and white pepper

1.      Preheat oven to 350°. Toss the cauliflower florets in the olive oil and spread in one layer on a sheet pan. Place in oven and bake for 12-15 minutes or until tender. Remove, cool, and reserve.

2.      Bring 2 quarts of salted water to a boil and cook the leeks for 45 seconds. Remove and shock in an ice bath. Drain and reserve.

To Assemble

1.      Brush the center of each sheet of aluminum foil with butter. Combine the cauliflower, leeks, and mushrooms and then divide evenly in the center of each of the 4 sheets. Top each with ½ tablespoon of the butter. Place 1 bass fillet on top of the vegetable mixture. Sprinkle with coarse sea salt and pepper.

2.      Fold foil over the fish to make an envelope and crimp the edges to seal.

To Cook Papillote

1.      Preheat oven to 375°. Place each foil package on a sheet pan in oven and bake for 7-10 minutes, or until bass is cooked through.

2.      Unwrap papillote carefully – beware of hot steam. Remove fish and vegetables onto 4 warm plates. Nap with sauce and serve immediately.

For the Sauce

1 large shallot, minced

1½ Tbsp. butter

¼ cup sliced raw cauliflower

1 sprig French thyme

2 Tbsp. white wine

½ cup chicken stock

1 tsp. lemon juice

2 Tbsp. chopped black truffles (optional)

Coarse sea salt and white pepper

12 seedless red or green grapes, peeled and cut lengthwise into quarters

1.      Sweat the minced shallot in ½ tablespoon of the butter until soft. Do not let it color. Add the cauliflower and saute briefly.

2.      Add the thyme and wine and reduce by three quarters, until almost dry.

3.      Add the chicken stock and simmer for 7-8 minutes, reducing by one third.

4.      Pour the sauce into a blender along with the remaining 1 tablespoon butter, the lemon juice and truffles. Blend until smooth. Season to taste with salt and pepper. Pour into a small sauce pot. Add the grapes and keep warm until ready to serve.