Preparation

• 1 Vinaigrette2 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