State Fare

Bistral, Dallas

by Patricia Sharpe

February 2001

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Every cook needs a few recipes that dress up the basics. In this creation from the kitchen of Dan Landsberg, the chef at Dallas’ Bistral (2900 McKinney Avenue), the fundamentals consist of fresh fish, a vegetable, and a salad. But as interpreted by Landsberg, the fish is elevated to sea bass filets in a savory horseradish-crabmeat crust, the vegetable becomes carrots lightly sautéed in olive oil, and the salad is baby spinach leaves wilted in hot pancetta vinaigrette. Seldom has simplicity seemed so sophisticated.

Try this recipe for Crabmeat-Crusted Sea Bass With Wilted Spinach Salad from Dallas’ Bistral.

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