Striped Bass And Sabayon

Main Course And Dessert From Chef Christopher Lee

(CBS)  Striped Bass Served over Green Asparagus, Sweet Summer Corn, Frisee, Carrot Salad with a Warm Spicy Curry Vinaigrette
Serves 4

Ingredients:
2 lbs striped bass fillets, no bones and skin-on
1 bunch green asparagus
2 ears sweet summer corn, yellow or white
1 medium-sized carrot
1 head frisee
1 clove garlic, minced
1 shallot, minced
1 tea. curry powder
1 pinch red chili flakes
1 tea. honey
1 tb. cooking oil
1/4 cup lemon juice
1/2 cup extra virgin olive oil

Method:

1. Bring a large pot of water to a boil for blanching. Remove the husk from the corn and cut the bottom inch of the asparagus off. Season the water with enough salt until you can taste a balance of seasoning.
   
   
2. When the water begins to boil, add the whole ears of corn and simmer for 8 minutes. Then remove and cool in the refrigerator.
   
   
3. In the same pot, bring the water to a boil again, then add the asparagus. Cook the asparagus for 4 minutes, then shock in the ice bath.
   
   
4. When corn cools, remove the kernels from the ear with a sharp knife. Reserve.
   
   
5. Peel and rinse the carrot, then julienne with the mandolin. Reserve.
   
   
6. Clean and rinse the frisee. Reserve.
   
   
7. Heat a medium-sized saucepan over low heat. When the pan begins to warm, add the cooking oil. Lightly toast the shallot, garlic, and chili flakes. When the garlic begins to brown, add the lemon juice, honey, and curry powder. Continue to lightly warm the dressing for 1 minute. Remove and gently swirl in the extra virgin olive oil. Reserve
   
   
8. Heat a large sauté pan over high heat for 1 minute. Portion the striped fillets into 4 equal portions and season well with salt and pepper. Add 2 oz. cooking oil to the pan, wait 1 minute, then add the striped bass, skin side down. Cooking time depends on the thickness of the fillets. It should take a 2-inch-thick fillet 3 minutes on each side to cook.
   
   
9. Meanwhile, heat another pan over high heat. When hot, add 1 tbs. cooking oil, then the corn and asparagus. When the vegetables are hot, divide evenly amongst four plates and place a piece of cooked fish on top. Sauce the dish with the reserved spicy curry dressing, and garnish with the julienned carrots and frisee.