From: Executive chef David Walzog, SW Steakhouse, Wynn Las Vegas. Yield: 4 servings, 12 rolls.
4 oz. whitefish, skinned, roughly chopped
2 uncooked egg whites
¼ cup heavy cream
½ tsp. salt
¼ tsp. ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. crushed Aleppo pepper
2 tsp. kosher salt
1 tsp. ground black pepper
2 Tbsp. canola oil plus more as needed for frying
5 oz. skinless black bass fillet
1 small white onion, ¼” dice
1 red pepper, ¼” dice
1 yellow pepper, ¼” dice
2 jalapeno peppers, seeded, ¼” dice
¼ cup cilantro leaves, divided (use 2 Tbsp. whole leaves, 2 Tbsp. julienned)
zest of 2 limes
1 Tbsp. fresh lime juice
3-4 eggs, beaten
1 large Idaho® Potato (50 count)
5 oz. jalapeno tropical fruit dipping sauce (recipe follows)
6 jalapeno peppers, seeded
¼ cup fresh cilantro leaves
¾ cup water, plus 2 Tbsp.
1 cup mango puree (from ¼ to ½ cup fresh mango)
1 cup passion fruit puree (from 6 to 8 passion fruits, halved and pulp pressed through sieve)
¼ cup orange juice
¼ cup grapefruit juice
¼ cup packed light brown sugar
½ cup distilled white vinegar
2 Tbsp. cornstarch
For fish mousse: In food processor, process whitefish until smooth. Add egg whites and cream; mix until combined, about 45 seconds. Season with salt and ground black pepper. Reserve refrigerated.
Combine coriander, cumin, Aleppo pepper, salt and pepper in small bowl. In medium saute pan, heat 2 Tbsp. canola oil. Season bass fillet with ½ tsp. of spice mixture; set remainder of mixture aside. Saute fish until firm to touch and medium rare, 2-3 minutes on each side. Remove from heat; cool to room temperature, about 10 minutes.
In large bowl, separate bass into large flakes with a fork. Gently mix in fish mousse, onion, bell and jalapeno peppers and 2 Tbsp. cilantro leaves. Season with lime zest and remaining spice mixture.
Using a sheeter tool (affixes potato upright on spike then rotates it against adjustable blade to peel in long continuous sheet), slice potato as thinly as possible into sheet. Lay out potato sheet; cut into 12 slices, each 4 to 4½ inches long. Soak slices in tepid water 10 minutes. (Alternately, use a mandolin.)
Drain potato slices. Pat dry with paper towel. Place 1½ oz. fish mixture in center of each slice. Roll potato sheets like cigars, brushing ends of slices with beaten egg to create seal. Dip seam in additional egg wash, if necessary. Transfer, seam-side down, to small sheet tray or flat container.
Heat 2 Tbsp. canola oil in saute pan over medium-high heat. Add fish rolls seam-side down. Saute, turning rolls in quarter-turns as they brown, until all sides are crisp and golden, 4-6 minutes. Remove from heat. Slice off ends.
To prepare pepper relish: Mince remaining cilantro. Combine with diced onion, bell peppers and jalapeno peppers and 1 Tbsp. lime juice. Season to taste with salt and pepper.
Per serving: Brush plate with jalapeno tropical dipping sauce. Arrange 3 rolls on plate; top with pepper relish. Serve with 1 oz. ramekin of dipping sauce on side.
For jalapeno tropical fruit dipping sauce: In blender, puree jalapenos, cilantro and ¾ cup water until smooth; reserve. In heavy bottomed saucepan over medium heat, mix mango and passion-fruit puree, orange juice, grapefruit juice, brown sugar and vinegar; bring to simmer. Simmer to reduce to 2 cups, stirring occasionally, about 30 minutes. Remove from heat; cool slightly; fold in jalapeno mixture. In small bowl, stir together cornstarch and 2 Tbsp. water. Stir into fruit reduction. Return to heat and cook, stirring, for less than 1 minute. Remove from heat; chill quickly in freezer for no longer than 5 minutes.