Wild Bass With Bing Cherry Chutney and Hazelnut Hollandaise

Ingredients

For the chutney:

• 2 teaspoons unsalted butter
• 1 Walla Walla or Vidalia onion, minced
• 1 1-inch piece fresh ginger, minced
• ½ teaspoon salt
• Freshly ground black pepper to taste
• ½ teaspoon fresh minced chili pepper
• 1 pound Bing cherries, pitted (2 cups)
• 1 tablespoon shredded fresh basil leaves
• 2 tablespoons shredded fresh mint leaves

For the hollandaise:

• 2 large egg yolks
• 1 tablespoon water
• 2 sticks unsalted butter, melted and warm
• 7 tablespoons hazelnut oil, warmed slightly
• ¾ teaspoon salt
• ½ teaspoon fresh lemon juice

For the striped bass:

• ½ cup shelled and roasted hazelnuts
• ¼ cup sourdough bread crumbs
• 4 6- to 8-ounce wild striped bass fillets
• Salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1032 calories; 84 grams fat; 37 grams saturated fat; 2 grams trans fat; 34 grams monounsaturated fat; 6 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 40 grams protein; 392 milligrams cholesterol; 932 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the chutney, melt the 2 teaspoons of butter in a medium-size pan. Add the onions and ginger. Cook over medium heat, stirring occasionally, for 8 minutes or until translucent and slightly softened. Season with salt and pepper. Remove from heat. Add the chili pepper and cherries. Cover the pan until cool. Stir in the fresh herbs and chill.
2. To make the hollandaise, use a hand-held whisk and beat the egg yolks with the water. Place in a double boiler over simmering water and continue whisking until thick.
3. Remove from heat and continue to whisk for another minute. Combine the melted butter with the oil. Starting with a drop at a time, carefully whisk the butter-oil mixture into the yolks until the sauce is thick and creamy. For a thinner sauce, whisk in 1 to 2 tablespoons of warm water. Season with salt and lemon juice.
4. Heat the oven to 400 degrees. Grind the hazelnuts in a food processor, add bread crumbs and continue to process until the mixture has reached a cornmeal consistency.
5. Season the fillets with salt and pepper and liberally coat with the nut-crumb mixture. Use 1 tablespoon of the butter to grease the bottom of a medium-size roasting pan. Lay the fillets in the pan and dot the tops with the remaining butter. Roast for 13 to 15 minutes, until firm and just opaque. Top with the hollandaise, garnish with the chutney and serve.

45 minutes