Kristen Kish: Fast Foodies! Remixed Fast Food Favorites

Serves:4
Active Time:1 hr 15 mins
Total Time:1 hr 35 mins

Filo Crisp:

• 4 sheets filo dough
• 1⁄2 cup (1 stick) unsalted butter, melted
• 海的年代alt and black pepper, to taste
• 3 tablespoons finely chopped fresh dill (save stems for Steamed Black Bass)

Brioche Sauce:

• 1 tablespoons unsalted butter
• 1 tablespoons olive oil
• 3 ounces brioche bread (sourdough works great too), cut into small dice
• 1 1⁄2 cups whole milk
• 1 cup heavy cream
• 3 sprigs thyme
• 海的年代alt and black pepper, to taste
• Water or stock, as needed

Parsley Tempura:

• Grapeseed oil, for frying
• 1⁄2 cup all-purpose flour
• 2 tablespoons cornstarch
• Soda water, as needed
• 4 large plumes (aka three big parsley leave clusters on the steam; save long stems for steamed bass)
• A few ice cubes
• 海的年代alt, to season

Steamed Black Bass:

• 1 lemon, cut into 5-6 slices
• Parsley stems (from parsley tempura)
• Dill stems (from filo crisp)
• 1 tablespoon black peppercorns
• 4 (4-6 ounce) portions black bass fillets (or any white fish)
• Butter, for greasing
• 海的年代alt

布朗黄油和酸豆:

• ¼ cup (1⁄2 stick) unsalted butter
• 3 tablespoons drained, dried, and coarsely chopped brined capers
• 2 tablespoons fresh lemon juice
• 海的年代alt and pepper, to taste

1. Make the filo crisps: Preheat oven to 375°F. Line a large baking sheet with parchment paper. On a work surface, place 1 sheet of filo; brush liberally with the melted butter. Sprinkle with salt, pepper, and 1 tablespoon of the fresh dill. Place another sheet of filo on top and press down lightly with your hands. Brush with the butter and season with salt, pepper, and another tablespoon of dill. Repeat one more time, ending with the last sheet of filo dough on top. Brush with butter and season with salt and pepper. Using a large round cutter, cut out 4 circles. Transfer circles to a lined sheet tray. Place a silpat or a sheet of parchment on top. Place another baking sheet on top to weigh it down. If desired, place a few pans on top to really weigh it down. Bake the crisps in the oven until golden, 20 to 25 minutes. Carefully remove the top baking sheet and set aside to cool.
   
2. Make the Brioche Sauce: In a medium saucepan over medium-low heat, melt the butter. Add the olive oil and bread. Toast the brioche, stirring occasionally, until very golden and toasty. Add the milk, cream, and thyme. Season with salt and pepper and simmer for 10-15 minutes. Transfer to a blender and blend until very smooth. Add water or stock to thin out if the bread thickened the sauce too much. The final consistency should be like a thin pancake batter. Season to taste with salt and pepper as necessary.
   
3. Make the Parsley Tempura: Add enough grapeseed oil to a medium saucepan to measure about 1 1⁄2 inches. Heat the oil over medium heat to 375°F. In a small bowl, whisk the flour and corn starch. Whisk in enough soda water to form the consistency of a thin pancake batter. Dip each parsley plume into the batter, allowing excess batter to drain off, then add to the oil. Fry the parsley until crisp. Transfer to paper towels to drain. Season the parsley tempura with salt.
   
4. Make the Steamed Black Bass: Add the lemon slices, parsley and dill stems, and peppercorns into a wok or the bottom of a skillet. Add a few inches of water to cover and bring to a simmer over medium-high heat. Place each portion of fish on a lightly buttered square of parchment paper, fitting the paper just smaller than the fish portion itself. Season the fish with salt. Place in the steamer basket or bamboo steamer set and set over the boiling water. Cover and steam until just opaque in the centers, 6 to 8 minutes, depending on the thickness and type of fish you use.
   
5. Meanwhile, make the Brown Butter with Capers: In a small skillet, heat the butter over medium-high heat. Cook the butter, stirring occasionally, until nicely browned. Remove from heat; add the capers and lemon juice. Season with salt and pepper to taste.
   
6. Assemble: Spoon the Brioche Sauce into bowls or spread on a serving platter. Place the fish on top and season with sea salt. Drizzle the Brown Butter with Capers over the fish and onto the sauce. Place the tempura parsley on top. Smear some crème fraiche on the bottom of each filo disk to help "glue it to the parsley".