Yield: 4 servings

Ingredients:

4 each Fresh seas bass fillets, 5 - 6 oz. each

to season Salt

to season Fresh ground black pepper

1/4 cup Violet mustard

1/4 cup Pine nuts, toasted and chopped

for service Chef Larry’s Violet Mustard Beurre Blanc (recipe follows)

For the Roasted Vegetables:

16 each Baby squash green or yellow

16 each Asparagus spears, cut in half

1 cup Mushrooms, halved

1 cup Shittake mushrooms, cut in wedges

1 cup Oyster mushrooms, diced

1 cup Baby red pear tomatoes

1 cup Baby yellow pear tomatoes

1/2 tsp. Fresh rosemary leaves, minced

1/2 tsp. Fresh thyme leaves, minced

1 tbsp. Orange zest

1/4 cup Olive oil

to season Salt

to season Fresh ground black pepper

Method:
Prepare Chef Larry’s Violet Mustard Beurre Blanc per recipe, reserve. Preheat oven to 375 degrees F. Combine vegetables, herbs, orange zest and olive oil. Season with salt and fresh ground black pepper. Transfer seasoned vegetables to a baking dish and spread evenly. Place in preheated over and roast for 10 minutes, Remove and reserve. Season sea bass fillets with salt and pepper. Spread a thin layer of violet mustard over the top of sea bass fillets and top with pine nuts. Place sea bass fillets over vegetables and return to oven. Roast for an additional 15 minutes or until sea bass fillets are cooked. Remove from oven and serve with Chef Larry’s Violet Mustard Beurre Blanc.

Chef Larry’s Notes:
Violet or purple mustard can be found in the condiment section of gourmet food stores. Dijon white wine mustard can be used as a substitute.

Violet Mustard Beurre Blanc

Yield: 4 servings

Ingredients:

3 oz. butter

1/2 tsp. shallot, minced

1/4 tsp. garlic, minced

3–4 oz. dry white wine

1 tbsp. Violet mustard (see Chef Larry's Notes)

1/4 cup Chicken stock

1/2 cup Cream

to taste Salt

to taste Fresh ground black pepper

squeeze Fresh lemon juice

Method:
Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by 1/2. Add violet mustard and continue to simmer and again reduce liquid by 1/2. Add stock and cream, simmer over low heat until sauce thickens. Season with salt, pepper and a squeeze of fresh lemon juice. Reserve keeping warm until service.

Chef Larry's Notes:
Violet or purple mustard can be found in the condiment section of gourmet food stores. Dijon white wine mustard can be used as a substitute.