Savory sea fare Fine fin fish dishes with wine pairings by Marlene Rossman IDAHO POTATO COMMISSION IDAHO POTATO CRUSTED BLACK BASS WITH UMBRIAN BLACK TRUFFLE SAUCE AND WILD ARUGULA Tony Mantuano, chef/partner, Spiaggia, Chicago, Yield: 4 servings 1 c. clarified butter 3 Idaho potatoes, peeled and sliced paper-thin 4 6-oz. black bass fillets Salt and pepper, to taste 1 c. wild arugula Extra virgin olive oil, for garnish on both sides until potatoes are golden brown and fish is cooked through. (5) Spoon Umbrian Black Truffle Sauce (recipe follows) in the center of a plate so it forms a small pool; place fish on top. Garnish with arugula and a drizzle of extra virgin olive oil. Umbrian Black Truffle Sauce 1/2 c. unsalted butter, divided 2 T. Umbrian Black Truffle paste 1/4 t. salt 16 oz. chicken stock 1/4 c. extra virgin olive oil Method (1) On medium heat in a sauté pan, melt half butter. When butter starts to bubble, add black truffle paste and salt; stir. Add chicken stock, stirring until well combined; gently cook down by 1/3. (2) Before serving, add remaining butter and heat until melted. Check seasoning; add more salt if necessary. Wine pairing: An unusual white wine made from Pinot Noir grapes, Domaine Serene “Coeur Blanc” 2007 (Oregon) has luscious almond paste, citrus and pear flavors, making it the perfect foil for the earthy truffles and the rich potato-crusted bass. Method (1) Brush clarified butter onto a piece of parchment paper. Place 6 slices of potato overlapping in a straight line onto paper. Lay 6 more slices in another row underneath first row so they overlap. Brush potatoes with clarified butter. (2) Season fish with salt and pepper; place in center of potatoes. (3) Fold potatoes from the top over fish, and repeat with potatoes from the bottom so they meet and make a tight packet and resemble the look of fish scales. (4) In a nonstick pan, sauté fish on medium-high heat GRILLED BBQ TUNA WITH FRIED OYSTERS, COUNTRY HAM GREEN ONION BUTTER AND MUSTARD SAUCE Frank Lee, chef, Maverick Southern Kitchens Slightly North of Broad, Charleston, S.C. Yield: 8 servings 1/2 c. cider vinegar 1/2 c. prepared mustard (French’s or comparable mustard) 1/2 c. ketchup 1 c. honey 1 c. water 2 T. Worcestershire sauce 2 T. Tabasco brand hot sauce 24 medium-size oysters 2 c. cornmeal 2 c. cooking oil 8 5-oz. portions of tuna loin Olive oil Salt and pepper, to taste Green onion, chopped, for garnish Method (1) Mix cider vinegar, prepared mustard, ketchup, honey, water, Worcestershire and Tabasco in a nonreactive saucepan; bring to a boil over medium heat. The sauce should be slightly thickened. Set sauce aside to cool. (2) Roll oysters in cornmeal to coat. (3) Pour approximately 1” cooking oil into a heavy frying pan; heat until approximately 350°F. Gently place oysters into hot oil and fry for approximately 40 seconds. Remove oysters to rack to drain any excess oil. Keep warm. (4) Brush tuna lightly with olive oil, and sprinkle with salt and pepper. (5) Grill or sauté tuna over high heat until medium-rare. (6) To assemble, spoon 2-3 T. mustard sauce onto a warm dinner plate. Place tuna on sauce, and top with three oysters. Top oysters and tuna with 1/8 Country Ham Green Onion Butter (recipe follows). Garnish with additional chopped green onion, and serve. Country Ham Green Onion Butter 8 oz. country ham, julienned 2 c. chicken stock 8 oz. unsalted butter 1 c. green onion, chopped Method (1) In a small saucepan, bring the ham and the stock to a boil and reduce the stock by 1/2. (2) Whisk in the butter and green onion, set aside and keep warm. Wine pairing: Chalk Hill Estate Merlot 2006 (California) is a standup Merlot with sweet cherry, plum, vanilla, spice and cedar flavors that take on the robust smokiness of the barbecue sauce and Country Ham Green Onion Butter. NATIONAL HONEY BOARD February 2010 | 13