RECIPE AND A RESERVATION: MoZaic

Restaurant name: MoZaic
Owners: John Anderson and Dylan Elhajoui
Executive chef: Dylan Elhajoui
Date established: 2008
Address: 1377 Main Street
Phone: 951-6272
Hours: 5 to 10 p.m., Sunday through Thursday; and 5 to 11 p.m., Friday and Saturday
Known for: A uniquely modern American cuisine rooted in the flavors and traditions of various origins that harkens back to the western Mediterranean.
Website: www.mozaicsarasota.com

Pan-roasted Chilean sea bass and homemade tagliatelle pasta with tomato anchoyade beurre blanc

Sea bass serves 4 people
Sauce serves up to 6 people
Pasta serves up to 30 people (save extra for future)

HERB TAGLIATELLE PASTA
INGREDIENTS
1 cup all-purpose flour
1 1/3 cup finely ground semolina
1 tsp salt
1 egg
7 egg yolks
1 tablespoon extra virgin olive oil
1/2 cup mixed fresh tender herbs roughly chopped: parsley, chives, chervil and lemon balm

PROCEDURE
1. Sift the flour, semolina, and salt together onto a work surface into a mound and make a hollow in the middle.

2. In a bowl, mix the eggs, oil and herbs lightly just to break the yolks.

3. Pour the liquid into the hollow.

4. With a fork, mix the flour into the egg mixture gradually from the center towards the edge until thick pasta begins to form.

5. Using both hands, heap the remaining flour into the paste. If the paste doesn’t absorb all the flour and if it is hard to work the ingredients, add a little cold water.

6. Work the dough with both thumbs and press it into a ball and work in the rest of the flour.

7. Begin kneading by pushing the dough with the heels of your hands and form into a ball again. Repeat this kneading process until the dough has a firm but elastic consistency and no longer changes shape when you remove your hands.

8. Wrap the dough in a layer of plastic wrap and let rest for at least 45 minutes.

9. Cut the dough into about 2-ounce pieces and cover with a towel to prevent drying. Working with one piece at a time and flatten the dough to fit between the rollers of a pasta machine set at the widest setting.

10. Roll the strips of dough through the rollers of the machine several times, narrowing the setting each time until a thickness of about 1/16 inch is achieved. Trim the pasta strips if desired into 3-inch-by-6-inch ribbons.

11. Lay the strips on a floured surface or hang on a rack to dry for about 1 hour (dry longer if not used the same day).

12. Just before serving, put the pasta sheets into lightly salted boiling water and cook for a few minutes just until the dough is tender to the bite; drain, and roll into some of the beurre blanc (see recipe below).

ANCHOYADE BEURRE BLANC SAUCE
INGREDIENTS
4 shallots, thinly sliced
3 anchovy fillets smashed into paste
2 ripe tomatoes roasted in a 275-degree oven until very soft (about 45 minutes)
10 parsley stems
1 clove garlic, minced
1 tablespoon freshly squeezed lemon juice
2 cups dry white wine
1 Tb apple cider vinegar
8 peppercorns
1 sprig fresh thyme
1/4 cup heavy cream (optional)
3/4 pound butter cut into 1-inch cubes
Salt to taste
Cayenne pepper to taste

PROCEDURE
1. Put all ingredients (except the cream, butter, salt and pepper) into a medium saucepan and cook on medium heat until almost dry.

2. Strain into another saucepan, pushing the ingredients with a ladle through the strainer/sieve to extract the tomato and anchovy paste.

3. Add the heavy cream (if you opt to omit the cream add ¼-cup of water or stock otherwise, sauce will be too thick).

4. Bring to boil. Using a whisk, add butter a couple pieces at a time while whisking continually until all the butter has been blended.

5. Season with salt and cayenne pepper. Keep in a warm place until serving.

NOTE 1: If the sauce seems too acidic, whisk in more butter. If not acidic enough, add more lemon juice.
NOTE 2: If held for a long period of time, the beurre blanc will thicken. If this happens, just add about 1 tablespoon of warm water and whisk.

CHILEAN SEA BASS
INGREDIENTS
1 tablespoon clarified butter or salad oil
4 thick pieces of Chilean sea bass weighing about 9 ounces each
Salt to taste

PROCEDURE
1. Preheat oven to 400 degrees.

2. Heat the clarified butter over high heat in a sauté pan large enough to hold all of the bass.

3. Season the sea bass with salt then sear in the clarified butter until very nicely golden brown on one side (about three to five minutes).

4. Turn the filets over and place the pan into the oven on a lower rack, and roast until fish is done (15 to 20 minutes depending on the thickness of the fish).

NOTE: MoZaic serves this dish with asparagus, braised fennel and roasted tomatoes.