Recipes Sea Bass with Edamame-Rye Crust Be the first to rate & review! By Wylie Dufresne Wylie Dufresne Why Because he absorbed many of the ideas of his mentor, Jean-Georges Vongerichten, and has plenty of his own, too. Born 1970, Providence. Education The French Culinary Institute, New York City. Experience Jo Jo and Jean Georges, New York City; Prime, Las Vegas. First food memory Watching his great-grandmother pick rhubarb. Perks of working in Vegas Living in the Mirage for six months and learning to play blackjack. Food vice American cheese. "There's nothing wrong with stacking up 10 or 12 slices and putting the whole thing in your mouth." Ingredient crush Black soybeans. "They smell and taste like corn." What worries him Mad-cow disease. "I want that thing solved, or we won't have any beef in 10 years. Come on, we need hamburgers!" About his recipe The chive oil in Dufresne's Sea Bass with Edamame-Rye Crust shows Vongerichten's influence, but the rye crumbs are original. "Rye is one of my favorite breads." Won Best New Chef at: 71 Clinton Fresh Food, New York City (closed) Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Richard Gerhard Jung Yield: 4 servings Ingredients 1 cup coarsely chopped chives, plus 2 tablespoons finely chopped 1/3 cup grapeseed or canola oil Sea salt 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks 5 tablespoons unsalted butter 2/3 cup half-and-half 2/3 cup shelled fresh or frozen soybeans (edamame) 1/2 cup coarse, dry rye breadcrumbs Four 6-ounce black sea bass fillets Cayenne pepper Directions Blend the coarsely chopped chives with the oil and a generous pinch of salt at high speed until smooth. Transfer the chive oil to a jar. In a large saucepan, cover the potatoes with cold water and bring to a boil. Salt the water and simmer the potatoes until tender, about 20 minutes. Drain thoroughly. Pass the potatoes through a ricer or the fine disk of a food mill back into the saucepan. In a small saucepan, melt 2 tablespoons of the butter in the half-and-half. Add to the potatoes, season with salt and stir until smooth. Stir in all but 2 tablespoons of the chive oil and keep warm over very low heat. Bring a small saucepan of salted water to a boil. Add the soybeans and boil over high heat for 5 minutes. Drain and let cool, then finely chop. Melt 2 tablespoons of the butter in a small skillet. Add the chopped soybeans and cook over moderately high heat until sizzling, about 2 minutes. Stir in the breadcrumbs and the 2 tablespoons of finely chopped chives; season with salt. Season the fish on both sides with salt and cayenne. In a large nonstick skillet, melt the remaining 1 tablespoon of butter over moderately high heat. Add the fish, skin side up, and cook until golden brown, about 5 minutes. Turn the fish and cook for 1 minute longer, or until just cooked through. Turn the fish again and spoon the soybean crust on top of each fillet, pressing lightly to adhere. Mound the mashed potatoes in the center of each plate and set the fish on top. Drizzle the remaining chive oil around the fish and serve. Rate it Print