I absolutely love Gribiche. For those of you that don't know what Gribiche is, it is a mayonnaise-style cold egg sauce in the French cuisine, made by emulsifying hard-boiled egg yolks and mustard with canola oil. The sauce is finished with chopped pickles, cucumbers, capers, parsley and tarragon. It also includes hard-boiled egg whites cut up. It is similar to the American "Tartar sauce". So today I bring a deconstructed Gribiche. Same wonderful flavors, just a whole lot easier and healthier. It is absolutely perfect served with a white fish. Enjoy!
Sea Bass over Gribiche
For the Gribiche:
1/3 cup diced tomato
3 TB Minced Shallots
3 TB minced cornichons (you can use baby dill, but cornichons are better)
2 TB Capers
1/4 cup virgin olive oil
2 TB Sherry
Juice of 1/2 lemon
Coarse salt and fresh ground pepper
1 tsp chopped fresh tarragon
1 tsp fresh parsley
1 scallion (white part only minced).
2 TBSP extra virgin olive oil
2 TBSP garlic powder
1 tsp paprika
1 tsp ginger
1 tsp fresh ground black pepper
1 tsp dried mustard
1 tsp oregano
1 tsp chili powder
1 pinch cayenne pepper
4 fresh sea bass filets
4 Poached eggs
Start off making the gribiche. Stir the tomato, shallots, cornichons, capers, olive oil, vinegar, and lemon juice together in a bowl. Season with salt and pepper. Leave it at room temperature for 2 hours OR put in the fridge overnight and bring to room temperature before serving.
Now on to the fish
Preheat oven to 400ºF.
Prepare a baking dish with non stick spray or olive oil.
In a small bowl combine dry seasonings.
Drizzle the olive oil over the Sea Bass and rub them down to make for an even coating.
Bring a skillet to medium heat and add 1 TBSP olive oil to the pan. Fry fish. searing on each side for 2 minutes to just create a sear.
Place fish on prepared baking pan.Pour any remaining seasoning over the filets on the sheet and place the baking pan in the oven.
Bake for 10 minutes. While it is baking poach your eggs. You can fry them if you prefer but the key here is to just have a runny yolk to place on top of the fish.