Directions:
For
The Fish
Be sure to scale the fish very well before gutting
and filleting the fish. After the fish has been filleted
you want to get all of the excess water out of the
skin so it will crisp up when cooking. The way to
do this is to drag the blade of your knife over the
skin of the fish pressing down gently but firmly,
then drag the knife back over the skin squeezing the
water off of the skin. Repeat this process several
times until you have gotten as much of the water out
as possible. This will allow for a crisp skin with
out over cooking the fish. Then using a paper towel
pat the skin dry and with a sharp knife make 4-5 small
incisions on each fillet about 1 inch long across
the skin. Scoring the skin will help prevent the fish
from curling, this happens when heat is add to the
skin and it shrinks pulling on the delicate flesh
that it is attached to, causing the to flesh to curl
under. When storing the fillets place the fillets
skin side down on a paper towel then roll each fillet
separately in the paper towel, set on a plate and
place in the refrigerator until needed.
For
The Sweet Potato Puree
Pre-heat an oven to 400 degrees. Then rub the sweet
potatoes or yams with very little corn oil & kosher
salt. Place on a baking sheet and bake until soft,
about 45 min. Once cooked let sit for two minuets,
while potatoes are sitting heat ¼ cup heavy
cream and 1 oz. unsalted butter in a small sauté
pan over low heat. Then puree the sweet potatoes in
a ricer, and fold in the maple syrup, brown sugar
and cream & butter. Season with salt and pepper
to taste and place in a double boiler to keep warm
until service
For
The Herbed Chip
Be sure to have all the ingredients ready when you
begin and work quickly to prevent the potato from
oxidizing (turning color)
Pre-heat an oven to 275 degrees F.
Brush two silpats with clarified butter and sprinkle
each with salt. Place one silpat on a baking sheet.
Using a mandoline, slice the potato lengthwise into
paper thin slices. As you slice the potatoes stack
them in the order you cut them so the stay relatively
the same size. Place the potato slice on the silpat
in pairs, keeping the matching one’s side by
side. Place a chive in the center of one of the potato
slices then cover the slice with its match. Use your
fingers to press and smooth out the potato slice to
help squeeze out any air pockets.
Place the second silpat over the potatoes buttered
side down and top it with baking sheet to help weight
the potatoes down and keep them flat. Bake for 20-25
minuets, reversing the pan half way through the cooking
process. The chips should be golden brown when they
are finished.
For
The Sauce
In a medium sauté pan over medium heat sweat
the shallots with a small amount of fat until the
shallots are translucent. Then deglaze with vodka,
and add orange juice, lime juice, lemon juice, ginger,
bay leaf, peppercorn and sugar. Allow to reduce, slowly
over low to medium heat until reduced by 2/3, then
strain through a chinois and set aside until just
before you are ready to plate your entrée.
Once ready to plate the entree add ½ cup of
heavy cream and allow to reduce by ¼ and remove
from heat, once removed from heat Wisk in 2 oz. of
softened room temperature unsalted butter to emulsify
sauce and garnish with ½ of the zest from the
citrus fruits, serve the dish.
For
The Vegetables
Just before service in a medium sauté pan over
medium heat, place 1 oz. unsalted butter and lightly
sauté the vegetables until just tender. Season
with kosher salt & fresh minced chives, set aside
and Keep warm.
For The Fish
Eight minuets before service heat a large cast iron
pan over medium to high heat, once pan is hot add
2 oz. unsalted butter.
Season bass with freshly cracked black pepper and
kosher salt then dredge in sifted flour, and sear
skin side down. Using the tip of a Fish spatula lightly
press down on the flesh of the bass to ensure the
skin of the fish is lying flat in the pan to ensure
even browning & crisping of the skin. Occasionally
tilt the skillet and using a table’s spoon,
spoon the hot butter over the flesh of the bass basting
it. After about four minuets the skin should be golden
brown and crispy, at this point you want to gently
flip the fish over so that the flesh side is down
and the skin is up. You also want to baste the skin
this will help to evenly crisp and color the fish,
only cook the flesh side of the fish for one to two
minuets, then remove from heat and allow to set of
a half a minuet as you get the plate ready.
For
The dish
To plate the Fish, start by putting the hot sweet
potato puree in to a 12” pastry bag fitted with
a star tip, and pipe a nice rosette in the center
of the plate. Next using a slotted spoon, spoon out
the sautéed vegetables just in front of the
sweet potatoes, place the crispy black bass over top
of the sautéed vegetables skin side up, then
spoon out the citrus-ginger sauce and garnish by place
the herb chip in the center of the sweet potato rosette
and sprinkle the sweet potato with mince chive.
|