Pistachio Crusted Bass By Kim Canteenwalla Society Cafe Encore at The Wynn Resort Las Vegas, Nevada

5 servings.

1 cup Panko crumbs
½ cup Roasted unsalted pistachios, chopped
4 tablespoons Italian parsley, chopped
3 teaspoons Thyme, chopped
2 teaspoons Oregano, chopped
2 Lemons, zested
2 ½ tablespoons Salt
½ teaspoon Black pepper

5 Egg whites, frothed
5- 7 ounce Black bass filets

2 cups Beet greens
2 ounces Shallot
5 ounces Bacon lardons

35 Fingerlings sliced coins, cooked
10 ounces White wine
18 ounces Fish fumet
5 ounces Lemon Juice
4 ounces Tomato concasse
4 tablespoons Capers

Extra Virgin olive oil, to taste

1 ounce Micro arugula
10 slices Lemons, shaved


Combine panko crumbs, roasted pistachio, parsley, thyme, rosemary, oregano, lemon zest, salt, and pepper in a food processor. Pulse until thoroughly combined but slightly coarse.

Season both sides of the bass. Brush the top side of the bass with egg whites and lay into the pistachio mix. Sear in olive oil crust side down on medium heat so the crust does not burn. Leaving the crust side down, put into 350 ˚ F. oven to finish.

Meanwhile, saute the shallots with bacon, add greens and a little water to wilt down, saute until water has evaporated.

In a hot pan with a little oil, add potatoes, quickly toss, adding the wine. Add the fumet, lemon and bring to a simmer then add tomato, capers.

To plate: place green in the center, top with the fish. Spoon mixture around fish and add just enough broth for the mix to site it. Drizzle with extra virgin olive oil. Toss shaved lemons and arugula with a little extra virgin olive oil and salt and pepper, garnish on top of fish.