Passover Recipes: Sea Bass “Scallops”

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.

Ingredients

1 lb Chilean Sea Bass Filet, cut into 1″ cubes

1 egg

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

Directions

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).

Keep on Noshing

Almond Butter & Jam Mousse Trifles

During Passover each year, I really like to keep things simple. My husband and I make mostly the same dishes ...

Sweet Potato Pie with Macaroon Crust

Like the crazy Jewish woman I am, I start researching Passover recipes…well, you might say I research Passover recipes all ...

Passover-Friendly Strawberry Almond Mini Muffins

Passover and I haven’t always been friends. There was a time when I thought about Passover approaching and my mind ...