"Recipes from the Chef's Kitchen"

The Remoulade
Ingredients:
1)   1 tbs. Mayonnaise
2)   1 tbs. Tom Yum Paste
3)   1 tsp. Sesame Seeds - black
4)   1 tsp. Sesame Oil
5)   1 tsp. Rice Wine Vinegar
6)   1 tbs. finely cut Scallions

Preparation:
Whisk all the ingredients together well.

The Rice
Ingredients:
1)   1/2 cup Jasmine Rice - washed twice
2)   1 tsp. Sugar
3)   3/4 cup Water
4)   1 pinch Salt
5)   2 strands Lemon Grass
6)   2 strands Ginger

Preparation:
1)   Cook rice with the remaining ingredients until tender.
2)   Remove from the heat and serve at room temperature.
3)   Rice should be somewhat sticky.

The Vegetables and Nori
Ingredients:
1)   1/2 Avocado
2)   20 each Daikon Sprouts
3)   1 Cucumber - seeded and julienned
4)   4 blanched Asparagus Tips - 2 inches long
5)   4 thinly cut Carrot - 2 inches long
6)   4 Watercress Sprigs
7)   4 Shiitake Mushroom Strips - gently sauteed in Sesame Oil
8)   2 sheets of Nori

The Final Assembly:
1)   Cut Nori in half.
2)   Brush with Remoulade (recipe above).
3)   Spread 2 tablespoons of rice (recipe above) evenly on the Nori.
4)   Lay the remaining vegetables on the rice.
5)   Roll the Nori around the rice and vegetables.
6)   Serve tepid.

The Crust
Ingredients:
1)   1/2 cup Panko - Japanese Bread Crumbs
2)   2 oz. melted Butter
3)   1 tbs. prepared or fresh Horseradish
4)   Salt and Pepper
5)   1 tsp. chopped Parsley

Preparation:
1)   Mix the ingredients well.
2)   The butter will be the last to bind.

The Mashed Potato with Lobster Meat
Ingredients:
1)   1 cup Potatoes (New, Red, Yukon, Russett)
2)   2 oz. diced cooked Lobster Meat
3)   1 tbs. Butter

Preparation:
1)   Cook the potatoes and mash them.
2)   Mix in the lobster and butter.

The Sauce
Ingredients:
1)   2 oz. Chardonney or Sauvignon Blanc
2)   2 tbs. fresh Lemon Juice
3)   2 oz. Unsalted Butter - room temperature
4)   Salt and Pepper to taste

Preparation:
1)   Reduce wine and lemon juice 75 percent or it naps a spoon.
2)   Remove from heat and stir in the butter slowly.
3)   Season with salt and pepper.

The Asparagus
Ingredients:
8 small Asparagus Spears

Preparation:
1)   Cook the asparagus until they are tender.

The Chillean Sea Bass
Ingredients:
1)   One 6 oz. Chillean Sea Bass Fillet
2)   The crust (prepared above)

Preparation:
1)   Place the crust on top of the sea bass.
2)   Saute the fillet skin side down for a couple of minutes.
3)   Place in an oven at 350 degrees for 10 minutes or until done.

The Plating
1)   Put the potatoes in the middle of the plate.
2)   Place the asparagus on top of the potatoes.
3)   Place the sea bass on top of that.
4)   Drizzle the sauce over the fish and around the plate.

Good Eating!!!

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