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Chilean Sea Bass with Prosciutto-Wrapped Greens and Tamari Jus
Ingredients
| * | 1 bunch baby carrots, about 8 to 10 carrots |
| * | 1 tablespoon olive oil |
| * | Kosher salt and freshly ground black pepper to taste |
| * | 1 tablespoon olive oil |
| * | 4 (8-ounce) portions Chilean sea bass |
| * | 2 cups Demi Glace |
| * | 1/2 cup tamari soy sauce |
| * | 4 tablespoon (1/2 stick) butter |
| * | 4 cups mesclun greens |
| * | 1 tablespoon red wine vinegar |
| * | 1/4 cup olive oil |
| * | 12 slices prosciutto |
Instructions
| 1 | Preheat the oven to 350F degrees. Clean carrots and toss with 1 tablespoon olive oil, kosher salt and pepper in a roasting pan. Roast until tender, about 25 minutes. |
| 2 | Heat 1 tablespoon olive oil in an ovenproof saute pan over medium-high heat. Season the bass with kosher salt and pepper. Add to the saute pan and sear until each side is golden brown. Transfer to the oven and bake until cooked through, about 8 to 10 minutes. Bring the Demi Glace to a simmer in a saucepan and cook until reduced by 1/2. Reduce the heat and add the tamari soy sauce, mixing well. Add 4 tablespoons butter gradually and cook to sauce consistency, stirring constantly. Cover. |
| 3 | Toss the mesclun greens with the vinegar and 1/4 cup olive oil in a bowl. Spoon the mesclun mixture onto the prosciutto and roll to enclose the greens. Place 3 rolls on each of 4 plates. Place the bass on top of the prosciutto-wrapped greens. Drizzle with the tamari jus and top with the cooked carrots to serve. |
Source
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT