Eric K. Johnson, Sous Chef With Delta Downs Racetrack Casino & Hotel

Sea Bass with Portobello Vinaigrette, & Sushi Tuna Salad

Pan Seared Sea Bass

• 1-8 oz Sea Bass
• 1 oz Olive Oil
• TT Salt & Pepper
• 3 oz Portobello Vinaigrette, Room Temp.
• 2 oz Fingerlings, Roasted, Hot
• 1 oz Spinach, Baby
• 1 Tsp Olive Oil
• TT Garlic Chopped
• Salt & Pepper
• Parsley Chopped

Method:
Season the Sea Bass with salt & pepper, heat a sauté pan with the olive oil And sear the fish until brown and crisp on one side, flip and finish in the oven until just done.

While doing this cook the spinach in the remaining oil, garlic and salt and pepper, put potatoes in a sauté pan and heat them in the oven.

To Plate:
Place the fingerlings in the center of the plate. Place the spinach at the 12:00 to 9:00 position. Place the fish on top of the potatoes, spoon the vinaigrette, (make sure that you evenly distribute the diced mushrooms in the Vinaigrette) over the fish. Sprinkle the rim with parsley and serve immediately.

Sushi Tuna Salad

• 3 oz Sushi Tuna Prepped
• 3 cup/3 oz Mesclun Mix
• 1-1/2 oz Rice Wine Vinaigrette
• ¼ Tsp Black Sesame Seeds, Toasted
• ¼ Tsp White Sesame Seeds, Toasted
• 1 Tsp Wasabi Paste
• 1 Ea Lemon, Circle
• 1 oz Soy Sauce
• 1 Tbl Pineapple, grilled, Diced
• 1 Tbl Peppers, Red, Diced

Method:
Place the greens in a stainless steel bowl add 1-1/2 oz the rice wine vinaigrette and toss well with metal tongs.
Place the tossed greens on ½ of the 12-inch plate. Cut the pre-prepped tuna into 6 equal pieces. Lean the slices against the mixed greens and on top pf the vinaigrette on the plate, slightly overlapping. Sprinkle with the mixed black and white toasted sesame seeds.
Place the Wasabi paste in the middle of the lemon circle, and place on the rim of the plate at the 7:00 position. Put the soy sauce in the ramekin and place next to the Wasabi.
Sprinkle the diced pineapple on top of the mixed greens, and the red peppers on the rim of the plate and serve.