#214 - Great Ranch Cooking: 2

Gwen Ashley Walters is a chef and the author of The Great Ranch Cookbook. Chef Gwen returned for a second visit to Cookin' with Carol and cooked a terrific Coriander Encrusted Halibut with Red and Yellow Tomato Coulis from her upcoming cookbook, The Cool Mountain Cookbook. If you have any questions about these recipes, or would like more information about Chef Gwen's cookbooks, please visit the guest ranch website at www.guestranchlink.com.

Coriander Encrusted Sea Bass with Red and Yellow Tomato Coulis

Serves 4

4 (6-ounce) sea bass (or halibut) filets

Salt and pepper

All-purpose flour, for dusting fish

3 tablespoons coriander seed

1 tablespoon clarified butter* or 1 tablespoon olive oil

For the spinach:

2 bunches fresh spinach, washed, drained and stemmed

1 tablespoon olive oil

Salt and pepper

Garnish:

Red and Yellow Tomato Coulis (see recipes below)

Preheat oven to 350° F. Salt and pepper both sides of sea bass. Lightly dust with flour on both sides. Place coriander seeds in a sealed plastic bag and crush with a meat mallet. Roll one side of the sea bass in the crushed coriander seeds (one side of the fish is smoother than the other side and you want to roll the smooth side in the seeds). Heat a large sauté pan over medium high heat. (You may want to use a non-stick pan. Although you won't get as nice a crust, the fish won't stick. I like using a "stick" type pan. To keep the fish from sticking, make sure your pan is really hot before you add the olive oil. Then add the fish and shake the pan a little.) Add clarified butter (or olive oil). When very hot, carefully add the sea bass, coriander side down and cook 4 to 5 minutes. Flip fish over and place in an oven-proof pan. Finish cooking fish in the oven (about 5 more minutes). As fish is finishing in the oven, heat another large sauté pan over high heat. Add olive oil and spinach. Quickly toss spinach until just wilted. Season with salt and pepper. Divide the spinach among 4 warmed plates. Top with fish and garnish with a swirl of red and yellow tomato coulis (pronounced "koo-lee").

* To clarify butter, put a stick of butter in a large microwaveable container. Cook on high for one minute increments, until the butter is thoroughly melted. Slowly pour into another clean container, leaving the white milky solids. You only want the pure golden butterfat.

Red Tomato Coulis

Yield = 1 1/2 cups

1/2 tablespoon olive oil

1 tablespoon finely chopped shallot

1 clove garlic, finely chopped

1 teaspoon tomato paste

4 roma tomatoes, peeled, seeded and diced

1 cup hot chicken stock

Pinch salt and pepper

Heat oil in a small saucepan. Add shallot and garlic and cook 1 minute. Add tomato paste and cook until mixture is rust colored, about 3 to 5 minutes. Add tomatoes and cook over medium-low heat for 10 minutes. Add stock and continue cooking for 5 to 10 minutes or until tomatoes are very soft. Puree sauce in a blender or food processor until smooth and then strain. Season with salt and pepper.

Yellow Tomato Coulis

Yield = 1 1/2 cups

1/2 tablespoon olive oil

1 tablespoon finely chopped shallot

1 clove garlic, finely chopped

2 yellow tomatoes, peeled, seeded and chopped

1 cup hot chicken stock

Pinch salt and pepper

Heat oil in a small saucepan. Add shallot and garlic and cook 1 minute. Add tomatoes and cook over medium-low heat for 10 minutes. Add stock and continue cooking for 5 to 10 minutes or until tomatoes are very soft. Puree sauce in a blender or food processor until smooth and then strain. Season with salt and pepper.

>Sea Bass and Coulis recipes from the Vista Verde Ranch, Colorado, section of The Cool Mountain Cookbook by Gwen Ashley Walters (Guest Ranch Link)

Lemon Mousse with Raspberry Puree

Serves 6

1 envelope unflavored gelatin

2 tablespoons white wine

1/2 cup lemon juice

3 eggs, separated

1/2 cup sugar, divided

1 cup heavy cream, whipped

In a double boiler, sprinkle gelatin over wine until soft. Add lemon juice. Stir over simmering water until gelatin is dissolved. Cool. Beat egg yolks with 3 tablespoons sugar until thick, light-colored and ribbons form when you lift the spoon. Slowly add slightly cooked gelatin mixture and stir, blending thoroughly. Beat egg whites until foamy. Add 5 tablespoons sugar gradually and beat until meringue holds soft peaks. Add whipped cream to egg yolk mixture and fold this into the meringue mixture gradually. Chill at least 2 hours.

Raspberry Puree

Yield = 2 cups

1 (10-ounce) package frozen raspberries, thawed and drained, juice reserved

1 tablespoon lemon juice

2 tablespoons sugar

1 tablespoon Kirsch or cherry brandy (optional)

In blender, combine thawed and drained raspberries, lemon juice, sugar and brandy. Puree. Strain in a small-holed sieve until only seeds remain in sieve. Add enough reserved raspberry juice to thin to a usable consistency. To serve, drizzle puree over mound of mousse on each dessert plate and garnish with fresh raspberries and sprig of mint.

>Lemon Mousse and Raspberry Puree recipes from the Wapiti Meadow Ranch, Idaho, section of The Great Ranch Cookbook by Gwen Ashley Walters (Guest Ranch Link)

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