Hazelnut Crusted Sea Bass


Serves 4


Ingredients for Lemon Beurre Blanc
2 oz diced Shallots
1/4 oz Garlic, finely chopped
1/2 cup White Wine
2 oz fresh Lemon Juice
4 oz Heavy Cream
1 pinch of Kosher Salt
1 pinch of Ground Black Pepper
1 lb Butter, cut into 1”x1” squares & softened
Ingredients for Lemon Chive Aioli
6 oz Extra Virgin Olive Oil
1 oz chopped Chives
1/4 oz roasted Garlic
1/2 oz Lemon juice
1 pinch Kosher Salt
1 pinch Ground Black Pepper
Ingredients for Hazelnut Breading
1 cup Hazelnuts
1 cup prepared Cornbread
Ingredients Sea Bass
1/2-1 oz Lemon Beurre Blanc (recipe below)
1/2 oz Lemon Chive Aioli (recipe below)
4 pieces of raw Sea Bass
Hazelnut Breading

Method for Lemon Chive Aioli

• Chop chives by hand and put in a blender.
• Add all the remaining ingredients into a blender; blend until everything becomes a smooth texture.
• Pour thoroughly blended sauce into a squirt bottle for easy garnishing.

100 General McIntosh Blvd, Savannah, GA, 31401