Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals and the bonding moments with his father in the kitchen are among his fondest childhood memories. Those years gave him the balance and deep respect for food. Chef David attended The Culinary Institute of America, graduating with the “Most Likely to Succeed” award. He began working for notable restaurants including 21 Club, Butterfield 81, Patroon, and Windows of the World.
1 lb Chilean Sea Bass Filet, cut into 1" cubes
1/4 cup matzah meal
Juice of 1 lemon
1/2 oz chopped black truffles (optional)
Salt and pepper to taste
1 1/2 Tablespoon vegetable oil
In a cuisinart with blade attachment, process bass until smooth and creamy. Add the egg and matzo meal. Process until combined.
Using hands, with the bass mixture, form into 16 I oz cakes, to resemble that of a scallop. Season with salt and pepper.
In a non-stick pan on a medium-high flame, add the vegetable oil and sear fish on both sides until brown, approximately 1 1/2 minutes on each side.
Remove the "scallops" from the sauté pan and place on a dry, clean paper towel t blot excess oil.
Put 4 -5 pieces on each plate (3 for an appetizer portion), drizzle with the lemon juice and sprinkle with the chopped black truffles (optional).