Golden Raisin-coated Sea Bass Napoleon
- Duration
- Cook Time
- Prep Time
- 2 ServingsServings
Ingredients
- Golden Raisin Vinaigrette (makes about 1 cup)
- 1/3 c. California golden raisins
- 1/3 c. spiced rum
- 3 Tbsp. honey
- Dash saffron
- 1/3 c. canola oil
- 2 tbsp. red wine vinegar
- 1/2 c. California golden raisins
- olive oil, as needed
- 12 oz. sea bass, divided into four 3-ounce pieces
- 1/2 c. (2 ounces) all-purpose flour
- 2-1/2 oz. fresh spinach leaves
- olive oil, as needed
- Salt and pepper, to taste
- Sugar, to taste
- Garlic, to taste
- White wine, to taste
- 1 square wonton wrapper
- 1/4 c. (2 ounces) California Golden Raisin Vinaigrette (above)
- Micro greens, for garnish
- Yellow teardrop tomatoes, halved; for garnish
- 2 Red teardrop tomatoes, halved; for garnish
Preparation
Preparation
1 Vinaigrette
2 Combine raisins, rum, honey and saffron in small saucepan. Cook over medium heat until reduced by half. Cool and turn into food processor.
3 With processor running, add oil in a slow steady stream until mixture thickens; then, slowly add vinegar. Turn into container with tight lid and store in refrigerator until needed.
4 Purée 1/2 cup golden raisins in food processor with a small amount of olive oil; set aside. Dredge sea bass in seasoned flour and sauté in olive oil over medium heat. Spread sea bass pieces with golden raisin purée; arrange in shallow pan and finish cooking in oven at 325°F.
5 Sauté spinach in olive oil; season with salt, pepper, sugar, garlic and white wine, to taste. Set aside but keep warm. Cut wonton wrapper into fourths and deep fry until lightly brown.
6 To serve, spoon small amount of spinach in center of each plate.
7 Place one quarter of wonton wrapper on top of spinach. Spread small amount of spinach on wonton. Arrange one 3-ounce sea bass fillet on top of that and spread with more spinach.
8 Place second sea bass fillet on top and finish with a final layer of spinach. Drizzle golden raisin vinaigrette over Napoleon and onto plate. Garnish with micro greens and arrange teardrop tomatoes around plate.
Source: Chef Mario Martinez and California Raisin Marketing Board
