Roasted Black Bass, Cilantro Couscous, Eggplant, Tapenade of Beurre Blanc
Chef Sven Mede of Nob Hill—Las Vegas, NV
Adapted by
December 2006

Roasted Black Bass, Cilantro Couscous, Eggplant, Tapenade of Beurre Blanc on
photo by Antoinette Bruno

Yield: 10 Servings


  • 3 Tablespoons extra virgin olive oil
  • 10 4 ounce-pieces black bass, skin on
  • Salt and pepper, to taste
  • Sea salt, to taste
  • 2 Tablespoons lemon juice

    Beurre Blanc:
  • 500 milliliters white wine
  • 3 bay leaves
  • 4 shallots, sliced
  • 10 white peppercorns
  • 1 clove garlic, sliced
  • 2 Tablespoons heavy cream
  • ¾ pound butter
  • Salt
  • 3 Tablespoons olive tapenade

  • 8 ounces Moroccan couscous
  • 2 cups hot water
  • ¾ cup extra virgin olive oil
  • 3 Tablespoons toasted pine nuts
  • 1 cup cilantro, blanched, pureed
  • Salt and pepper, to taste

  • 2 Tablespoons sherry vinegar
  • 3 Tablespoons water
  • ½ cup extra virgin olive oil
  • 2 large eggplants, cut into ½ inch-thick, 2 inch-long triangles, skin on
  • 2 cloves garlic, crushed
  • 1 sprig thyme
  • Salt and pepper, to taste

    To Garnish:
  • 5 olives, quartered
  • Micro shiso

For the Bass:
Heat the pan with the oil and season the bass with salt and pepper. Sear skin-side down for two minutes. Turn and cook for another 30 seconds. Season with lemon juice and sea salt.

For the Beurre Blanc:
Combine the wine, bay leaves, shallots, peppercorns and garlic and reduce to almost dry. Add the cream and reduce by half. Slowly whisk in the butter. Strain, add the tapenade and season.

For the Couscous:
Soak the couscous in hot water then cool. Add all remaining ingredients and season to taste.

For the Eggplant:
Mix the vinegar with the water. Heat a frying pan with the olive oil and place the eggplant skin-side down into the hot oil. Season with salt and pepper and allow to cook for 2 minutes without touching. Turn over and add the garlic and thyme. Cook until golden brown then deglaze with the vinegar-water mixture and cook dry.

To Serve:
Center a spoonful of couscous on each plate. Place the fish on top and arrange eggplant pieces around. Finish with beurre blanc around the plate and garnish with micro shiso and olive pieces.

Champagne Pairing:

Henri Billiot “Cuvée Laetetia”

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