4 people

For the Sea Bass

  • 1 lb sea bass cut into 4 oz pieces
  • 1 whole english cucumber sliced thin

Eggplant Puree

  • 1 whole eggplant
  • 1 tsp cumin
  • 3 tbsp cream
  • 3 tbsp olive oil
  • salt to taste

Cucumber Butter Sauce (beurre blanc)

  • 1 whole english cucumber sliced
  • 2 tbsp tarragon
  • 5 tbsp cream
  • 4 tbsp butter
  • salt to taste


  • 1 cup bulgur wheat cooked
  • 1 cup bagel chips
  • 1 lb brussel sprouts halved
  • 8 oz maitake mushrooms
  • 2 tbsp olive oil
  • 2 tbsp butter
  • salt to taste


  • 2 oz cucumber flowers
  • 2 tbsp chopped chives

Nutritional information

Calories: 564kcalCarbohydrates: 94gProtein: 43gFat: 27gSaturated Fat: 9gCholesterol: 134mgSodium: 960mgPotassium: 1063mgFiber: 15gSugar: 9gVitamin A: 1674IUVitamin C: 99mgCalcium: 180mgIron: 8mg
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4 people

For the Sea Bass

  • Cut the sea bass into 4 equal pieces.

For the eggplant puree

  • Here you want to try and keep the puree as white as possible.  To do this you cook the eggplant in a way you probably haven't done before.  Peel and dice the eggplant.  Toss the eggplant with a bit of lemon juice (from the zested lemon).  Bring a pot of salted water to a boil.  Place the eggplant in the water and cook for about 10 minutes.  Then place in a ice bath to stop the cooking.  
    Once cooled ring out excess water from the eggplant and discard any dark pieces. Place eggplant in a vitamix.  Take cumin seeds and toast in a dry pan for 20 seconds to allow their oil to release.  Place cumin seeds in a spice grinder and grind.  Pour in ground cumin into the blender along with the cream.  Turn on the blender and puree until smooth.  While the blender is still running add your olive oil.  Adjust the seasoning and set aside.  

For the cucumber butter sauce (beurre blanc)

  • Place the whole cucumber in the blender with the tarragon leaves. Puree until smooth. Then pour into a small sauce pot with cream and a pinch of salt. Bring to boil and then turn down and simmer until there is half the amount of liquid. Then whisk in the butter and adjust the seasoning with salt. Set aside and keep warm

To Finish

  • In a large saute pan add olive oil, butter, and maitake mushrooms. Cook for 5 minutes and then add the brussel sprouts and season both with salt and pepper. Cook for another 3 minutes.
    Meanwhile, season the sea bass with salt and pepper and wrap each fillet with thin slices of cucumber. I placed them in a non stick pan with a 1/3 cup of water on medium heat. Cover the pan and let the fish steam for 5-7 minutes until just heated all the way through.
    To plate add the eggplant puree down on the plate. Add the mushrooms and brussel sprouts. Then place the fish on top. Spoon the cucumber sauce next to the fish. Finish by combining crushed bagel and bulgur wheat together and adding a little bit to the plate. Garnish with flowers, serve and enjoy!
    Sea Bass recipe with Cucumber and Bulgur Wheat

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