Pistachio Crusted Seabass with Lemon Grass Sauce

Chef Jim Strausbaugh, Trilogy Restaurant

Seabass

               1lb    Chilean Seabass

          ½ cup    Dijon Mustard

           1 cup    Ground Pistachios

           1 cup    Panko (Japanese style bread crumbs)

             2 Tb    Herb Mixture, fresh and chopped 

 

Lemon Grass Sauce

                  2    Shallots, minced

         1 stalk    Lemon Grass, chopped

1Garlic Clove, chopped

              1 lb    Butter, softened

1Bay Leaf     

             1 Tb    Whole White Pepperconrs

         2 cups    White Wine

          ½ cup    Cream    

 

Place shallots, garlic, wine, peppercorns, lemon grass and bay leaf in pot. Reduce slowly to a syrup.  Add cream and reduce again.  Whisk in butter a little at a time over low heat until all the butter is used.  Sauce should be creamy.  Strain through fine sieve.

In a bowl mix panko, pistachios and herbs.  Brush fish with Dijon mustard and coat with panko-pistachio-herb mixture,

Bake at 375° for 10-12 minutes.

 
Serves 2.