Virginia Ham Crusted Striped Bass with Warm Cabbage Slaw

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

An innovative way of farm raising striped bass on a soy-fed diet is making this sought-after fish more readily available and less pricey. Here, chef Lewis quickly sears the delicate fillets, adding local flavor with slices of Virginia ham. Paired with a savoy cabbage sauté and red wine reduction, the fish makes for an impressive dish.

Ingredients

Striped Bass
4 farm-raised soy-fed striped bass fillets (5 oz. each), skinned and boned
Flour for dredging
4 very thin slices Virginia ham
Clarified butter for cooking

Warm Cabbage Slaw
Olive oil, for cooking
4 oz. Spanish onion, peeled and julienned
3 to 4 garlic cloves, peeled and finely chopped
1 med. red bell pepper, seeded and julienned
1 med. green bell pepper, seeded and julienned
1 med. yellow bell pepper, seeded and julienned
1 lb. savoy cabbage, core removed and leaves julienned
Kosher salt and pepper, to taste

Red Wine Reduction
1 bottle Virginia red wine
2 tbsp. sugar

Steps

  1. Prepare fish: Dredge striped bass in flour; place ham slices on each fillet. In heavy bottom sauté pan over med. heat, heat clarified butter. Sear the fish, ham side down. Finish in the oven if necessary. Keep warm.
  2. Prepare slaw: In large sauté pan over med. heat, heat ¼ in. olive oil. Add onions; sauté until soft. Add garlic, bell peppers and cabbage.  Season with salt and pepper.  Sauté, tossing often, until vegetables begin to render their juices. Keep warm.
  3. Prepare red wine reduction: In small heavy bottom pan over med.-high heat, add red wine; reduce until volume of liquid is 1 cup. 
  4. Add sugar; continue to reduce 1 min. longer. Remove from heat; allow to come to room temperature.
  5. To plate, divide cabbage mixture equally on 4 serving plates, placing  cabbage in center. Place 1 striped bass fillet on cabbage; dot with wine reduction sauce. Serve immediately.   
Source: Photo and recipe courtesy of U.S. Soybean Export Council/United States Soybean Board

More From FoodService Director

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

FSD Resources