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Chilean Sea Bass Mousse Wrapped with Smoked Salmon with Horseradish Lemon Aioli


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Chilean Sea Bass Mousse Wrapped with Smoked Salmon with Horseradish Lemon Aioli


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Chilean Sea Bass Mousse Wrapped with Smoked Salmon with Horseradish Lemon Aioli


  • Ready Time : 0 min


6 Servings


    Chilean Sea Bass Mouss:

    • 1 small onion, peeled and quartered
    • 2 small carrots, peeled and cut into 1 inch pieces
    • 1 celery stalk, cut into 1 inch pieces
    • 1/2 cup flat leaf parsley, finely chopped
    • 1/2 cup basil, chiffonade
    • 1 1/2 pounds chilean sea bass, cut into 1-2 inch pieces
    • 2 large eggs
    • sugar to taste (approx 11/2 tbsp)
    • Kosher salt to taste (approx 2 tsp)
    • 1/2 pound sliced smoked salmon

    Horseradish and Lemon Aioli

    • 3 egg yolks
    • 2 tablespoons prepared white horseradish, liquid squeezed out
    • 1 lemon, zested and juiced
    • 1/4 teaspoon kosher salt
    • 1 cup vegetable oil


    Preheat oven to 325⁰F.

    In a food processor with the blade attachment, process the onions until finely minced. Remove and place in a large mixing bowl. Place carrots and celery in the food processor and process until finely minced. Combine with onions. Add parsley and basil to bowl and mix.

    Add sea bass to food processor and process until fine. Add in the eggs, sugar, salt and pepper and mix until combined. Add sea bass mixture to vegetables/herbs mixture. Mix well with a spoon.

    Using a spoon, make 2-3 ounce quenelles (oval or egg shapes) and place on a cookie sheet lined with wax paper.

    Bake for 12-15 minutes until tender and firm. Cool and reserve.

    To prepare the aioli, in a small bowl, add the egg yolks, horseradish, lemon, and salt. Using a flexible whisk, combine well. Slowly drizzle in the oil while whisking vigorously in a slow steady stream. Whisk until all the oil has been emulsified. This entire aioli can also be done in a food processor. Set aside.

    To assemble the, place a small dollop of the aioli on a piece of the sea bass mousse.

    Lay the salmon flat on a cutting board. Depending on the size of the smoked salmon slices, you may need 1-2 salmon pieces per mousse. Place the sea bass mousse on top, and roll so the smoked salmon wraps evenly around. Repeat this process until done.

    To plate, place 1 -2 pieces of the Chilean sea bass mousse wrapped with smoked salmon on a plate with the sweet and sour beet salad and extra aioli. Drizzle with some of the natural beet syrup.


    About Chef David Kolotkin


    Chef David Kolotkin, executive chef of The Prime Grill in New York City. His love for cooking didn’t sprout in a commercial kitchen. They were born in his childhood home, enjoying his mother’s delicious home-cooked meals and bonding moments with his parents in the kitchen. There, his deep respect for food grew, leading to his illustrious culinary career.

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