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Black Bass with Roasted Fig and Urad Gota

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Black Bass with Roasted Fig and Urad Gota

Here is a fancy version of fish and chips. Urad Gota! Never heard of it you say? Well I wasn’t that familiar with it as well. It is also known as matpe bean or black lentil. The variety I used for this recipe is whole urad gota without the husk. So the end product is actually white not black because it doesn’t have its husk. This “black lentil” isn’t a true lentil like beluga lentils but this husked bean, in this form, is sometimes referred to as a white lentil. I have to say this was my first time using it and I am a fan. It has good flavor and texture, I like the size of the beans, and it cooked really fast. I simply added some carrots and leeks along with chimichurri to the gota and it was delicious! I wanted to add a sweetness to this dish which the figs and the balsamic-red wine butter sauce accomplished. Here is the recipe I hope you enjoy it!

2 whole black bass filleted

1 cup of whole Urad gota without the husk(soaked for 20 minutes)

1 piece of leek

2 garlic cloves

1 top of fennel

2 tsp salt

2 carrots peeled and fine diced

1 leek small diced

3 tbsp of butter

2 tbsp of olive oil

2 tbsp of chimichurri

Salt and pepper

5 fingerling purple potatoes sliced thin and fried

Buerre rouge

1 cup of red wine

1 cup of balsamic vinegar

1/3 cup heavy cream

1 tsp sugar

1 stick of butter

Salt to taste

10 black mission figs

Chervil sprigs

For the Urad Gota,

Soak urad gota in a bowl with 3 cups of water for 20 minutes or more if you have time. Then in strain off the water and place in a medium size pot. Add 3 cups of water, vegetables, garlic, and salt. Bring to a boil, cover, and turn down to a simmer. Cook for 15-20 minutes until the gota becomes tender (think like rice or beans). Then strain off the gota and discard vegetables. Lay flat on a sheet pan lined with parchment paper to cool down. Then in the same pot, place back on the stove, add butter, olive oil, diced carrots, leeks, and a pinch of salt. Cover and cook for 5 minutes. Add the cooled down gota back into the pot with the vegetables. Cook for 2 minutes and add the chimichurri. Season with salt and pepper, set aside and keep warm

For the Buerre Rouge Sauce,

Place red wine, balsamic, and cream into a small pot on medium heat.  Reduce by 2/3 or until it is thick and almost syrup like, then add the butter.  Season with salt and keep warm.  

For blue potato chips,

In a small pot add vegetable oil for frying and bring to 315 degrees. Slice potatoes thin. Then in small batches add potatoes in, making sure not to add too many as to not overcrowd the pan. Fry until crisp. Strain out and season immediately with salt.

To finish,

Add figs to a heat proof pan and add one ladle of the red butter sauce over top and place in a 400 degree oven for 10 minutes. In a cast iron or non stick pan on medium high heat add olive oil to the pan.  Season fish with salt on the skin side.  Season with salt and pepper on the filet side. Place the skin side down of the bass in the pan.  Push down slightly for 15 seconds until the fillet won't curl up any more and lays flat in the pan.  Cook for 5 minutes in the pan. Meanwhile using a ring mold add a few scoops of the urad gota down inside the ring and push down tight to keep its shape. Add the fried blue potato chips on top. Flip the fish over for 20 seconds and then take out and place on the plate next to the gota. Take the roasted glazed figs out of the oven and place next to the fish. Finish with a ladle of the beurre rouge butter sauce around the plate. Garnish with chervil, serve and enjoy!

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Pacific Bass, Ash aioli, Mushrooms

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Pacific Bass, Ash aioli, Mushrooms

Here is an end of the summer recipe that uses local pacific bass with grapes and tomatoes. I add a little bit of asian flare with the addition of saamjang paste to the mushrooms. The recipe is pretty straight forward if you have some vegetable ash already on hand. It comes together rather quickly. Here is the recipe I hope you enjoy it!

1 lb of Pacific Bass cut into 4 oz pieces

2 tbsp of olive oil

1/4 cup of grapes halved

1/4 cup of grape tomatoes halved

Vegetable ash aioli

3 carrots and 1 onion charred completely

4 large bunches of green onion or spring onion charred completely

1 cup of mayo

8 oz of mitake mushrooms

4 oz of shitake mushrooms

1 tbsp of saamjang paste

2 tbsp of sesame oil

2 tbsp of butter

micro cilantro to garnish

For the vegetable ash aioli

Turn you grill or oven on as high as it will go.  Place all the vegetables on the grill and char completely.   All the charred bits need to be dried completely and then place the ashes in a coffee grinder and pulse to a powder. Combine 2 tbsp of ash with the mayo with a pinch of salt and mix well with a whisk. Set aside and keep cold.

To finish,

In a large saute pan on medium high heat add oil.  Season bass with salt on both sides and then place fillet side down in the pan. Cook for about 5 minutes on the one side.  Meanwhile in a small saucepan add oil, butter, and mushrooms. Cook for 4-5 minutes and season with salt and saamjang. Add a splash of water or stock to help keep things moist and not too dry in the pan. Cook for another few minutes and turn off the heat and allow the mushrooms to keep cooking in the pan. Flip the bass over to reveal a beautiful natural crust, add the grapes and tomatoes to the pan and cook for 1 minute. Turn off the heat and allow everything to cook for 1 minutes while you plate. Place a spoonful of aioli down on the plate. Add the fish on top of the aioli. Place some of the mushrooms next to the fish. Add the grapes and tomatoes on top with cilantro. Serve and enjoy!

Pacific Bass with grapes and mushrroms.JPG

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Tuna, Honeynut Squash, and Nectarine

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Tuna, Honeynut Squash, and Nectarine

Here is a late summer appetizer that has a little sweet and spice on multiple facets. This is a recipe that compresses cured honey nut squash along with fresh nectarines and raw tuna. The whole dish comes together with the addition of ponzu dressing and cayenne pepper jam. The jam, ponzu, and honey nut squash can easily be done a day in advance so the recipe can come together really quickly. Here is the recipe I hope you enjoy it!

1 small Honey nut squash peeled and sliced very thin

1 tbsp of sugar

1 tbsp of salt

Ponzu (see recipe)

8 oz of tuna sliced thin

1 nectarine peeled and sliced thin

Cayenne jam

1 1/2 cup of minced cayenne peppers

2 cups of water

1 1/2 cup of sugar

1 tbsp of pectin

1/2 tsp of salt

1 radish sliced thin

cilantro micro leaves

sansho pepper


For the Cayenne Jam,

Place sugar, water, cayenne into a pot. Bring to a boil and cook for 5 minutes, then add the salt and stir in the pectin. Cook for another 2-3 minutes and then turn off the heat and allow to cool or jar immediately into sterilized jars and can according to canning procedures.

For the honey nut squash,

In a bowl add thinly sliced squash and add salt and sugar. Then place everything into a cryovac bag and seal air tight to compress. Allow to compress at least 4 hours or overnight.

To Finish the dish

Take the tuna and the nectarines and alternate the pieces dress both with a spoonful of ponzu. Then take your cured honey nut squash out of the cryovac bag and shingle them in a neat row. Smear the cayenne jam on one side of the squash then flip it over and place on top of the tuna and the nectarine. Top the squash with sansho pepper, radish, a touch more ponzu, and cilantro. Serve and enjoy this wonderful appetizer!

Tuna honey-nut and Peach.JPG


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Petrale Sole, Kimchi, Soy Browned Butter, and Pea Puree

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Petrale Sole, Kimchi, Soy Browned Butter, and Pea Puree

Easy recipe for some wild pacific sole. Jp loves sole and It is a fish that isn’t always available in Texas but is more readily available on the west coast. This recipe is based around asian flavors and california’s tomatos and grapes. Simple clean flavors that really turned out great in the end. Here is the recipe I hope you enjoy it!

4 fillets Petrale Sole

4 tsp of kimchi paste (homemade or store bought)

1 cup of cherry tomatoes red and orange

1 cup of thomcord grapes

3 tbsp of soy sauce

1 stick of butter

2 tbsp olive oil

Pea puree

1 1/2 cup of peas

1 tsp of koji

2 tsp of miso yellow miso

1/8 cup of cream warmed

1 tbsp of butter

1/4 cup of cilantro leaves

salt to taste

Cilantro greens


For the Pea puree,

Place a small pot of salted water on high heat and bring to a boil. Once it boils place the peas into the water and cook for 2-3 minutes or until they just get tender all the way through. Then strain out the peas and place them in a blender with the rest of the ingredients. Puree all the ingredients until smooth. Adjust seasoning if needed with a pinch of salt (lime if you wanted as well). Set aside and keep warm

For the Sole,

Season sole with salt on both side of the fish. Then spread evenly a tsp of of kimchi paste on top of each fillet of sole. In a medium high pan add 2 tbsp of oil. Place the sole face down (with the kimchi paste) into the pan. Cook for 3 minutes or until golden brown. About 2 minutes into cooking the fish add your grapes and tomatoes to the pan. Flip over the fish and cook for another minute. Then take the fish out and place on 4 different plates. Add the butter and melt until the butter starts to brown all the way through. Then add the soy sauce and season if need be. Then spoon over the sauce, grapes, and tomatoes over top of the sole. Add the pea puree next to the fish. Garnish with micro cilantro, serve and enjoy!

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Snapper with Habanero Leche de Tigre

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Snapper with Habanero Leche de Tigre

Tigers Milk! This is basically a ceviche style marinade that is poured over some local snapper fish. Now I served this more like a crude but you could easily pour it over the fish and have it “cook” the fish. The snapper’s texture and freshness was impeccable and I didn’t want to alter that in this application but you could easily do so.

This was a starter I made last night and it was a fantastic, light and refreshing recipe that is great for those warm summer days. Here is the recipe I hope you enjoy it!

1 lb of pacific snapper slice thin

Leche de Tigre

2 cups of veg stock ( optional steeped with chamomile ) see here

1 habanero no seeds

1 Serrano seeds optional

2 cups of celery green leaves and stems

1/2 cup cilantro

3 garlic cloves

1 stalk of lemongrass

3 large lemons juiced

6 oz of snapper scraps

Salt to taste

1 Fuji apple small diced

1 baby fennel shaved

1 avocado diced

2 radishes sliced

3 tbsp of cilantro stems chopped

Chive blossoms

Green garlic oil see here

For the Leche,

Place all of the ingredients into a blender and puree until smooth and strain through a fine mesh sieve. Place in the refrigerator to stay cold.

To Finish,

Take your vegetable and fruit and place it all around the bowl. Then place your fish on top. Season with salt and pour the sauce all around the bowl. Finish with the garlic oil, radish, chive blossoms, and cilantro stems. Serve and enjoy!

Snapper Leche de Tigre.jpg

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Kampachi with Nasturtium Flowers

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Kampachi with Nasturtium Flowers

This recipe is all about spring and freshness. The spring is when all the flowers and plants are taking off. Whether in Austin or Malibu Nasturtiums can thrive, but because I was out west for this recipe there is a few different patches where the nasturtiums have really taking over. If you have never had nasturtium before they are beautiful herbaceous flower that grow like weeds and can take over an entire area. They have a distinct peppery flavor and can be used as a vehicle to combine with other ingredients to make a great recipes. In this case I left them raw and simply stuffed them with raw kampachi tartar or poke. The combination of the raw fatty kampachi with the peppery flowers where not only appealing to the eye but also to the taste. Here is the recipe I hope you enjoy it!

Kampachi Tartar or Poke

8 oz of small diced Kampachi

3 tbsp of chopped green onion

1 tbsp chopped cilantro

2 tbsp of sesame seeds

1/4 tsp of sansho pepper

1/2 tsp of salt

1 tbsp of sesame oil

1 tsp of sirracha

1 tbsp of soy sauce

1 half of avocado small diced

2 tbsp of nori komi furikake

2 dozen nasturtium flowers and petals

For the Kampachi Tartar (Poke)

In a small mixing bowl add all the ingredients of the tartar, mix well, season, and let it marinate for at least 30 minutes.

To Finish,

Simply take one to two tsp of the kampachi tartar and stuff the nasturtium flowers. Place a petal on the plate and place two ( or as many as you want) stuffed flowers on each plate. Serve and enjoy

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Corvina with Artichoke and Tomato Saamjang Sauce

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Corvina with Artichoke and Tomato Saamjang Sauce

This was wild mexican sea bass or corvina. Very popular in latin america but not as popular stateside. This look like a great piece of fish so I decided to go with it. Very simply prepared with just sauteing the fish and pairing it with a spicy tomato sauce. I added the artichokes to this dish and it turned out to be a very good dish. Here is the recipe I hope you enjoy it!

Corvina with Tomato Saamjang and artichoke

1 lb of corvina cut into 4 oz pieces

2 tbsp of olive oil

2 tbsp of butter

salt and pepper

Tomato saamjang sauce

1/2 onion

4 hierloom tomatoes

3 garlic cloves

1 cup of water

3 tbsp of saamjang

4 tbsp of butter (optional)

5 baby Artichokes see recipe

mustard frill to garnish

For the Artichoke Baragouile,

Take the artichokes and pull off the outer tough leaves (wearing gloves helps you not to get pricked). Then take a pairing knife, cut off the tops and trim the bottoms of the green outer skin trying to keep the stem intact. Trim the stems as well of all the green tough skin. Immediately take one half of a lemon and wipe the artichoke all over to stop the oxidation process. Place in a pot filled with water, white wine, and 1 lemon juiced. Continue until you have all the artichokes peeled. Then add the rest of the ingredients along with salt. Take a piece of parchment paper and cut a large square. Then fold it over in half and then in half again. Then fold it diagonally into a triangle. Then fold two more times continuing the triangle. Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper. This is basically a lid for the artichokes to keep them submerged under the water. Bring the pot up to a slowly to simmer, where the water is just barely bubbling. Cook the artichokes until they are just tender all the way through. Test the artichoke with a cake tester to check the doneness. Take off the heat and let the artichokes cool to room temp.

Tomato Saamjang Sauce,

Preheat grill until hot. Then take your tomatoes and char them good so they have a nice blackened exterior. Then place the tomatoes in a small pot with water and ssamjang. Bring to a boil and turn down to a simmer. Cook for about 15-20 minutes and then puree in a vitamix. While the blender is running add the butter. Adjust the seasoning with salt if need be. Set aside and keep warm.

To Finish,

In a saute pan on medium high heat add oil. Season the corvina with salt on both sides and place fillet side down in the pan. Cook for 5-6 minutes on that side and then add the butter. Meanwhile in a large saute pan heat your artichokes up until hot. At this point turn the fish over and cook for 1 minute and then take out of the pan. Place a spoonful tomato sauce on the plate. Add the artichokes next to it. Place the fish on top of the sauce and garnish with mustard greens. Serve and enjoy!

corvina with saamjang and artichoke.jpg

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Bass with Asparagus Conserva and Celeriac Puree

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Bass with Asparagus Conserva and Celeriac Puree

Here is a recipe that give blue apron or any of those other home meal plans a run for their money. I recently had flown out to California and arrived around 4 pm in the afternoon. After getting my rental car I headed towards Malibu. I surprisingly made decent time considering it was rush hour. I made it to work around a little after 5pm. I had a co-worker buy the fish for me so I didn’t have to stop at the store. I took whatever vegetables I had leftover from the time I spent there the week before and were still good. They wanted to eat around 6 so this was a 30 minute meal. Jp said it was the best sea bass fish he has ever had, so not bad for a 30 minute meal. This goes to show that you always don’t have to spend all day cooking to make good food but you do need to execute proper cooking techniques. Here is the recipe I hope you enjoy it


1 lb of sea bass cut into 4 oz pieces 

2 tbsp of olive oil

2 tbsp of butter 


Asparagus conserva 

1 bunch of asparagus cut into rounds 

1/2 of english cucumber diced 

3 radishes julienned 

1/2 cup of capers

10 red hot cherry peppers sliced 

1 cup of sliced spring onions 

1/2 cup of rice wine vinegar

1/4 cup of white balsamic

3 tbsp of sherry vinegar

1/4 cup of juice from capers 

1/4 cup of pickle juice 

3 tbsp of chopped dill 

1 1/2 tbsp of salt or more 

2 tsp of chili flakes 

1 lemon zested 


Celery root puree

1 small celery root 

3 small yellow potato 

1/4 cup of milk 

1/2 stick of butter

salt and pepper to taste 


For the Asparagus Conserva

Add all the liquid (vinegars) to a small pot and bring to a boil. Meanwhile place all the chopped vegetables in a heat proof boil or container. Once the pickling juice comes to a boil pour over all the vegetables. Then add salt, zest, and chili flakes to season. Wait about 20 minutes and then add the chopped dill and olive oil(this will hopefully give enough time to allow the mixture to cool a bit so the dill won’t turn brown. Taste and adjust seasoning with salt if need be. Set aside and keep warm.

For the Celery Root puree,

Place celery root and potato in a small pot. Fill with water and 2 tsp of salt. Then bring to a boil and turn down to a simmer until potato and celery root are tender. Strain off the water add cold butter, milk and puree until smooth. Season with salt and pepper and keep warm.

To Finish,

In a large saute pan on medium heat add oil. Take sea bass and season with salt. Place the sea bass fillet side down. Season the bottom side of the fillet with salt and black pepper now too. Cook for 6-7 minutes on the one side. The fish should be cook almost all the way through on the one side. The fish should form a natural golden brown crust. Then turn over and cook for 1 more minute. Turn off the heat and allow the fish to rest in the pan for another minute. Meanwhile add a large spoonful of the celery root puree. Add the fish to the plate. Then spoon over the fish the warm asparagus conserva. Drizzle with a little extra olive oil if desired and a little extra dill. Serve and enjoy!

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Black Cod, Red wine, Onion and Tomato

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Black Cod, Red wine, Onion and Tomato

How to make an easy and delicious fish recipe

This is an easy and quick recipe if you have the sauce already made. The sauce can easily be made a day or two to make this dish come together really quickly. Black cod is plentiful on the west coast and I have even seen them selling it in Costco in the L.A. area before. It is a white fish that is flakey like your atlantic cod but a lot more oil and fat content in the black cod which gives this fish a star above the rest. This recipe is really roasted onions, with roasted cherry tomatoes that were still on the vine in Malibu right before the fires. Thankfully the fires didn’t wipe out the house and garden. Combine beef bordelaise sauce with black cod and you have a combination that is fantastic. Here is the recipe I hope you enjoy it!

1 lb of black cod cut in to 4 4 oz pieces

1 cup of cherry heirloom tomatoes

8 cipollini onions

2 tbsp of olive oil

1 sprig of rosemary and thyme

Salt and pepper to taste

Bordelaise Sauce

4 beef bones with marrow separated

4 carrots chopped

1 onion chopped

2 leeks chopped

4 celery sticks chopped

1 cup of mushrooms

1 whole garlic bulb

2 bay leaves

3 sprigs of thyme

1 small can of tomato paste

8 cups of water

3 cups of good red wine

2 tbsp of olive oil

salt and black pepper

Red Sorrel to garnish

For the Bordelaise sauce

My version didn't take 2 days but it does take several hours.  Take beef bones or veal bones if you can get them and soak them in water for 10 minutes to help release the bone marrow.  With a wooden spoon or steel or your fingers pop out the marrow from the center of the bone and set aside for later use.  Then dry the bones, place on a roasting pan and place in the oven.  roast the bones for about an hour to hour and half until dark brown but not burnt.  Meanwhile take cut all the vegetables up mix in a bowl.  Take half of the vegetables and olive oil and place in a medium large soup pot.  Caramelize the vegetables in the pot for about 25 minutes until golden brown but not burnt.  Save the other half of vegetables for later.  Take out the bone and drain off the fat out of the pan; place the bones in the pot of caramelized vegetables.  Take 2 cups of water and pour into the roasting pan.  Place the pan on the stove with heat and with a wooden spoon stir the water around the roasting pan scraping the beef juices on the bottom of the pan.   This might take a few minutes.   After all the juices have been released pour everything into the pot with the vegetables and bones.  Add your tomato paste and fill the pot up to the top with the rest of the water and turn the pot on high.  Bring to a boil and then turn down to a good simmer.  Let this cook for a few hours until your left with only 3 cups of sauce.

While that is cooking, take another pot with olive oil and the other half of vegetables and mushrooms and begin to caramelize those vegetables the same way.  After about 25 minutes add your red wine.  Reduce the wine down to a cup.  Then strain off your first stock into the wine sauce.  Discard the vegetables from the stock.  Bring the sauce to a boil and turn down to a light simmer.  Cook for about an hour or until the sauce starts to thicken, then strain off the vegetables and place back in the pot.  Take the bone marrow and small dice it.  Add it to the sauce like it was butter stirring every other minute.  The marrow should melt into the sauce.  If it doesn't melt completely after 20 or so minutes then place in a blender and blend until smooth.  Season with salt and pepper and keep warm.

For the Onions

For the cipollini’s onions drizzle with olive oil and salt and place in a small saute pan with a sprig of thyme. Place in a 400 preheated oven or in the big green egg. Roast for 20-25 minutes until onions are tender. Cool and then peel the outer tough layers

For the tomatoes 

Preheat oven to 400 degrees

In a small oven proof pan add grape tomatoes, a sprig of rosemary, drizzle with olive oil and season with salt and pepper.  Place them in the oven to roast for about 20 minutes.  Take out and keep warm.  

To Finish,

In a large saute pan on medium high heat add oil.  Season cod with salt on both sides and then place fillet side down in the pan. Cook for about 4 minutes on the one side. Meanwhile heat up the onions and tomatoes in the oven for 3-4 minutes. Then flip over the fish and cook for 5 seconds and take out of the pan. Place the fish on to the middle of the plate. Add a few spoonfuls of the bordelaise on top. Add the onions and tomatoes around the fish. Garnish with some fresh sorrel.

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Wild Salmon with Mustard Foam, Bone Marrow Croquette

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Wild Salmon with Mustard Foam, Bone Marrow Croquette

This recipe you utilizes a classic condiment mustard as the glue that holds this dish together.  The French cuisine has always loved mustard in their recipes whether it be on a fish, meat, sandwich, vegetable.  I remember making this mustard crusted salmon over 20 years ago when I was just starting out in the industry.  This take the old concept and takes more of a modern approach to the sauce.  

1 lb of wild salmon cut into 4 oz pieces
1 bunch of swiss chard chopped into 1/4 inch
8 oz of trumpet royal mushrooms cut in half
1 onion sliced thin
1-2 tbsp of whole grain mustard
2 tbsp of butter and 2 tbsp olive oil
salt and pepper to taste

Bone Marrow and Potato Croquette
4 oz of bone marrow medium diced
1 idaho potato peeled and boiled and riced
1 cup of water
4 oz of bone marrow melted or tallow (beef fat rendered)
1 cup of flour
4 eggs
1 tbsp of salt and pepper to taste

3 cups of panko crumbs

Mustard bechamel (2 is cartridges for foam)
2 tbsp of butter
2 tbsp flour
4 cups of milk warm
3-4 oz of dijon mustard
Salt and pepper to taste 

Sprigs of dill and chive blossoms

For the Mustard béchamel,

In a sauce pot on medium heat add butter to melt. Once the butter has melted add the flour to make a roux with a whisk.  Once the roux has formed add the milk one cup at a time stirring constantly with a whisk.   Keep adding the milk until a thick sauce has formed.  Cook for 5-7 minutes on medium-low to cool out the flour.  Then add the mustard and whisk in.  Finish the béchamel with salt and more mustard if needed.  Once it has been seasoned together pour into an isi canister and charge with 1-2 charges.  Keep in a hot water bath to ensure the "foam" will be hot.

For the Croquette,

In a small pot add water, beef fat, and salt.  Bring to a simmer. As soon as the fat has completely melted stir in the flour with a wooden spoon and turn down the heat to low.  Incorporate all the flour thoroughly and cook for about 1 minute.  Transfer the dough to a stand mixer bowl along with the riced potato. Using a paddle attachment, turn on the mixer to medium speed for a minute and then turn down to low speed.  Crack the four eggs into a measuring cup and add them to the dough one at a time.  Make sure the egg completely incorporates before adding the next egg.   Continue until all the eggs have been added and you have a smooth dough. Then spoon (mini ice cream scoop) or pipe the mixture into silicone moulds approximately 3cm deep,

Push a marrow cube into each one, followed by a dab of Dijon mustard, then cover with more of the mix. Place the croquettes in the freezer until hard, then press them out of the moulds.

Roll the croquettes in panko breadcrumbs. Half-fill a large saucepan or a deep-fat fryer with oil and heat the oil to 350 F. Fry the croquettes a few at a time until crisp and hot inside.  Take out, drain, and season with a pinch of salt and keep warm

To Finish,   Preheat oven to 275 degrees.

In a large sauté pan add olive oil and turn on medium low heat.  Season salmon with salt and place in the pan fillet side down. You want to cook the salmon very slow, after 2 minutes on the stove you can place in the oven for 6-8 minutes.  Then take out and let it rest.  You want the salmon to be rested, and an internal doneness of medium- medium rare center.   Meanwhile in another large saute pan add butter, olive oil, mushrooms, and onions,  Cook for 5 minutes and then add swiss chard.  Cook for another 4 minutes and then add mustard.  Stir well, Season everything with salt and pepper and keep warm.  On a plate add mushroom mix to the bottom of the plate.  Then take your isi canister with mustard béchamel and foam it over the top of the vegetables.  Then take a piece of salmon and place on top.  Add your marrow croquette to the plate.  Finish with herbs and flowers and a drizzle of olive oil.  Serve and enjoy!

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Sea Bass with Ssamjang tomato sauce and Farro

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Sea Bass with Ssamjang tomato sauce and Farro

Here is another great recipe for those warm summer nights.  Not too heavy but packed with a lots of flavor.  The whole dish is mediterranean in the raw ingredients with farro, peas, tomatoes, squash, but then takes you down the road of asia for a little twist.  This sauce recipe is combining the fresh garden tomatoes with some fermented miso spicy paste that again takes you in a direction you might not have expected.  Here is the recipe I hope you enjoy it!


1lb sea bass cut into 4 4oz pieces
2 cups of chicken stock
3 heriloom tomatoes grilled
1/4 cup of ssamjang
4 tbsp of butter
salt to taste 

1 cup of farro cooked
1 cup of fava beans blanched and peeled
1 cup of fresh peas blanched
1 onion cut in half sliced thin
2 8 ball yellow squashed small diced
2 tbsp of olive oil
2 tbsp of butter plus 2 tbsp more
1/3 cup chicken stock
splash of soy sauce
2 tbsp of chopped cilantro and mint
salt and pepper to taste

For the Ssamjang Tomato Sauce

Preheat grill until hot.  Then take your tomatoes and char them good so they have a nice blackened exterior.  Then place the tomatoes in a small pot with chicken stock and ssamjang.  Bring to a boil and turn down to a simmer.  Cook for about 15-20 minutes and then puree in a vitamix.  While the blender is running add the butter.  Adjust the seasoning with salt if need be.  Set aside and keep warm.

To Finish,

In a saute pan on medium high heat add oil.  Season bass with salt on both sides and place fillet side down in the pan.  Cook for 5-6 minutes on that side.  Meanwhile in a large saute pan add 2 tbsp of oil and butter along with onions, and squash to the pan.  Cook for 3-4 minutes and then add farro chicken stock, and a splash of soy.  Cook for 3 minutes and then add the fava, and peas.  Cook for 1-2 minutes and add your herbs and butter.  Toss well so everything is distributed and hot.  Adjust seasoning with salt and pepper.  Place a few spoonfuls of the farro on to the plate.  Flip the fish over for 20 seconds on the other side.  Take the fish out and drain on a paper towel and then place on the plate.  Spoon some of the tomato ssamjang sauce over the fish.  Finish with some cilantro and flowers on top of the farro.  Serve and enjoy!

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Black Bass with Fermented Black Bean, Noodles, and Hollandaise

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Black Bass with Fermented Black Bean, Noodles, and Hollandaise

Here is a recipe with a little bit of french mixed with korean flavors.   I have been on a Asian kick the last few days with the new addition of local supermarket H-Mart that is heavy on korean ingredients.  One of those ingredients is fermented black bean paste.  I was introduced to fermented black beans probably 20 years ago but in the dried form.  I have never seen the fresh fermented paste that has an amazing strong flavor of fermented bean goodness.  This was the starting point for this dish.  Black bass is a light and flaky fish that is easy to pair with these flavors.  Here is the recipe I hope you enjoy it!

1 1/2 lb of Black bass cut into 4 oz pieces 

12 oz of cooked udon noodles or similar flat noodle
3 tbsp of fermented Korean black bean paste
1 tsp of korean chili flakes
3 tbsp of soy
1/3 cup water
2 tbsp sesame oil
1 tbsp of garlic minced and ginger
1 cup carrots julienned
2 cups of cabbage julienned
1/2 cup of cucumber julienned
6 oz of maitake mushrooms 

Hollandaise See recipe

Fish Broth
4 fish carcasses
1/2 cup of miso
3 tbsp of soy sauce
1 oz of bonito
1 kombu (optional)
1 tbsp of sambal
2 tbsp gouchjang
1/2 fennel
2 oz of dried shiitake mushrooms
1 onion
2 carrots
3 stalks of celery
6 cloves of garlic
2 bay leaves
10 cups of water
Splash of vinegar, soy, and salt to finish 

Micro cilantro for garnish

For the fish broth,

Have your butcher fillet the black bass, if you don't know how.  Then cut the collar of the fish off and reserve for another use.  Take the gills out and discard.  Then take the whole fish and rinse well under cold water to rid of any blood ( blood will turn your stock cloudy)  Then place the bones in a pot with the rest of the ingredients and bring to a boil.  Turn down to a simmer and reduce by at least half.  The stock should have a rich deep flavor.  If the stock still taste very mild and watery, then reduce a little more until you have a deep flavor profile.  Strain out and discard the contents.  Adjust the seasoning with vinegar, soy, and salt if need be.    Set aside and keep warm

For the hollandaise,

Place egg yolks and white wine into a stainless steel bowl.  Place over a double boiler or a pot with a little water in it simmering.  With a whisk continuously stirring, whisk the egg yolks until they are thick and a airy but not scrambled.  Take the bowl off the heat.  Make a ring with a towel and place the bowl in the ring (this allows you to pour the butter with one hand and stir using the other hand without holding the bowl).  Slowly pour in the butter, a ladle at a time stirring constantly.  Season with salt and lemon juice.  Keep in a warm place.  

To finish,

In a large saute pan add 2 tbsp of olive oil on medium heat.  Season fish with salt on each side and place skin side down in the pan.  Cook for 5 minutes on skin side.  Meanwhile in another large saute pan add sesame oil, ginger, and maitake mushrooms. Cook for 2 minutes and then add cabbage and cook for another 3 minutes.  Add garlic and carrots, cook for 1 minute then add soy, water, black bean paste, and noodles.  Cook for 2-3 minutes, finish with cucumber and chile flakes.  Add the noodles to the bowl.  Add a spoonful of hollandaise over the noodles.  Add the fish broth to the bowl.  Take the fish out of the pan and place on top of the noodles.  Garnish with micro cilantro.  

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Black Cod, Mushroom Puree with To Die for Sauce

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Black Cod, Mushroom Puree with To Die for Sauce

Here is one of the six dishes I serve Jim Belushi and Peter Finkbeiner a little while back.  After I served this dish Jim Belushi told me this was one of his wife's (who was present at this dinner) favorite fish and she absolutely loved this course.  Peter Finkbeiner was a child actor who became one of the world leading food critics.  Peter has a restaurant world guide , a little black book of all the best places to go in the world.  After this six course meal Peter came back into the kitchen as I was cleaning up and just wanted to thank me for an amazing meal.  He told me he has eaten in all the best restaurants around the world knows all of the big name chef's and this was truly amazing.  I asked him if he was critiquing me, how would he rate it?  He said " I would give you the highest of highest rating", "this was as good as any of the great chefs around the world".  This was really amazing to hear and what a compliment.  At least for one night I came to play with the heavy hitters in the culinary world.   Here is the recipe I hope you enjoy it!

Black cod with black trumpet peas

Fish sauce
4 fish carcasses
1/2 cup of miso
3 tbsp of soy sauce
1/2 fennel
1 onion
2 carrots
3 stalks of celery
6 cloves of garlic
2 bay leaves
10 cups of water
1 tbsp peppercorns
1 chicken bone carcass roasted
1 piece of kombu
1/3 cup bonito flakes
2 tbsp of cornstarch mixed with 2 tbsp of water
Splash of vinegar, soy, and salt to finish

4 4 oz pieces of black cod
1 cup of blanched peas
1 tbsp of olive oil and butter
Salt and pepper 

Black trumpet purée
1 lb of black trumpet washed 3 times
1 shallot
2 tbsp butter 2 tbsp of olive oil
1 small black truffle
1/4 cup Madeira
1/4 cup cream
Salt and pepper to taste

4 spring onion bottoms sliced thin
1 cup of flour
1 tbsp of Cajun spice
Salt 

Brassicas flowers
Fried spring onion
 

For the fish stock,

Have your butcher fillet the black cod, if you don't know how.  Then take the whole fish carcasses and rinse well under cold water to rid of any blood ( blood will turn your stock cloudy).   Then place in a pot with the rest of the ingredients and bring to a boil.  Turn down to a simmer and reduce by at least half.  The stock should have a rich deep flavor.  If the stock still taste very mild and watery, then reduce a little more until you have a deep flavor profile.  Strain out and discard the contents.   Then take the fish stock and thicken with cornstarch and water slurry.  Simmer for 10 minutes, then adjust with a splash vinegar, soy, and salt.  Set aside and keep warm

For the mushroom puree,

In a saute pan add olive oil and 1 tbsp of butter along with black trumpet mushrooms and sliced truffles.  Add a pinch of salt and shallots to the pan and cook for 5-7 minutes.  Deglaze with the madeira wine and reduce by half.  Then add the cream and reduce until almost all the liquid is gone.  Add everything to a vitamix and puree until smooth.  Add the last tbsp of butter and adjust the seasonings. Set aside and keep warm.

For the onion

Toss flour and cajun seasoning together in a bowl.  Place the spring onions into the four and dust well.  Shake off the excess flour and fry the onions until golden brown in small batches.  Season with salt as soon as you take them out of the fryer.  Set aside until ready to use.

To finish the dish,

In a large saute pan on medium high heat add oil.  Season cod with salt on both sides and then place fillet side down in the pan. Cook for about 5 minutes on the one side.  Meanwhile in another small saute pan add butter and english peas. Cook just to get hot, season with salt.  Flip the cod over to reveal a beautiful natural crust take out and let the fish rest for a minute on plate with paper towels.  Place the fish on the plate.  Place a spoonful of the mushroom puree next to the fish.  Add the peas on top of the puree.  Pour a some of the sauce over the fish, add the flowers and onions on top of the peas.  Serve and enjoy!

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Potato Cod, Sunflower Seed Risotto, Truffle and Sorrel

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Potato Cod, Sunflower Seed Risotto, Truffle and Sorrel

Here is a fish dish that was inspired by a bacon wrapped black cod I had years ago at craft restaurant.  The key to this recipe is using a vegetable "pasta" machine that can cut the potatoes like strings of thin "pasta".  You then take the strings wrap it around the cod.  Not only does this give the fish a great visual appeal but it gives a wonderful crunch as well.  I made a wonderful "risotto" out of sunflower seeds that was cooked in vegetable stock, finished with hedgehog mushrooms, a little cream, truffle butter, and parmesan.  When the sunflower seeds are cooked in this method they still retain a little crunch to them but they transform into a nutty, earthy flavor, that is still tender but a little al dente as well.  I made a simple sauce with sorrel to round out the dish.  Here is the recipe I hope you enjoy it!

1 1/2 lb wild cod loin cut into 3-4 oz pieces
2 large potatoes stringed "noodles" 

2 cups of sunflower seeds
3-4 cups of vegetable stock here
1/3 cup of cream
3 tbsp of truffle butter here
1 cup of hedgehog mushrooms
drop of sherry vinegar
1 oz of grated fresh parmesan
Salt and pepper

Sorrel aioli
1 bunch of green sorrel
1 cup of aioli or veganaise
salt to taste 

Garnish fennel fronds, micro greens, celery leaves, truffles 

For the Sunflower risotto 

In a small sauce pot on medium heat add 1 tbsp of truffle butter and sunflower seeds.  Toast for 1 minutes and then add 1 cup of vegetable stock with a pinch of salt.  Cook for a few minutes until the broth is just about gone, then add another cup of vegetable stock.  Continue this process 2-3 more times (roughly about 20-25 minutes) until the seeds have plumped up and are tender.  If you are doing this ahead of time you can stop and cool down the seeds here.   Right before you are ready to serve the dish take a small saute pan with 1 tbsp of truffle butter and mushrooms and cook for 5 minutes.  Then add your cream and seeds to the pan.  Cook for 3-4 minutes until the cream has thickened and reduced. Finish the sunflower risotto with truffle butter and parmesan cheese.  Season with salt, pepper, and a splash of vinegar.  Set aside and keep warm.

For the Sorrel sauce,

Place all the ingredients in a vitamix and puree until smooth.  Place in a squirt bottle and set aside.  

For the Fish,

You will need a vegetable turning slicer machine here for the potatoes.  You will need the setting that will give you the thin angel hair like potato strings.  Take the potatoes on the slicer and turn the slicer to create these strings of potato.  You can place them in cold water if you don't have time to work quickly to prevent them from browning.  I didn't but if I was doing a lot I would have.  Take your 3-4 oz pieces of cold and carefully take one end of the potato and start wrapping one end of the cod.  Continue the process until you have about a 2 deep layer of potato wrapped around the cod.  Set aside and continue with the rest of the cod fillets.  

To finish,

In a small sauce pot add about a 1/2 cup of grapeseed oil for pan frying.  Once the temperature comes to 325 add a few pieces of the potato wrapped cod.  Fry on one side for about 2 minutes or golden brown.  Then rotate the fish to the next side of uncooked potato.  Continue the process until all sides of the potato are golden brown (roughly 6 minutes).  Take out and drain on a paper towel and season immediately with salt all over. Continue until all the pieces are cooked.  Then take on a plate add a few spoonfuls of the sunflower risotto.  Place the fish on top.  Add some of the sorrel sauce around and on top of the fish.  Finish with some of the micro herbs and fresh truffles.  Serve and enjoy!

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Wild Sea Bass, Spicy Corn - Tomato Soup,

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Wild Sea Bass, Spicy Corn - Tomato Soup,

Here is another great late summer dish utilizing sweet corn; that is something I just can't get enough of.   Of course I have to put my twist on things and use what I have available.  I made this corn soup with a bit of north african flavor and it ended up being a bit spicy for some of the guests I was serving.  I had this tomato soup already made so i decided to combine the both together in the bowl to tame down the spiciness a bit.  The combination was absolutely perfect! Everyone absolutely loved this dish.  I paired the rest of the dish with summer vegetables and perfectly seared sea bass.  Here is the recipe I hope you enjoy it  


1 1/2 lb sea bass cut into 4 oz pieces
salt to taste
2 tbsp of olive oil
5 tbsp of coriander seed coarse ground

Corn Soup
1 small onion
3 cloves of garlic
2 small yukon potatoes
2 yellow cayenne peppers
4 ears of corn off the cob keep the cobs
1 tsp of cumin
1 tsp of ras al hanout
pinch of saffron threads
6 cups of chicken stock
1/2 cup of half and half
2 tbsp of butter and olive oil
salt to taste

Tomato soup
1 onion sliced
3 garlic cloves sliced
pinch of red pepper flakes
8 leaves of basil
10 heirloom tomatoes
2 cups of water
3 tbsp of olive oil
salt and pepper to taste

3 corn grilled
1 cup of small diced cucumber
1 leek small diced
1/2 cup of blanched sugar snap peas
2 tbsp of olive oil
salt and pepper

chive oil see recipe
breakfast radish sliced thin

For the Corn soup,

In a medium size soup pot on medium heat add butter, oil, onions, garlic, and a pinch of salt.  Cook for 2-3 minutes until the onions have softened (try not to let them get color).   Then add cumin, ras al hanout, saffron, and cayenne peppers.  Cook for another 2 minutes and then add the chicken broth, potatoes, corn, and a tsp of salt.  Bring to a boil and then turn down to a simmer.  Cook for 20-25 minutes until the potatoes are tender.  Then pour in batches if need be into a vita mix and puree until smooth; add a little half and half while blending to give it a creamy texture if desired.  Season with salt and keep warm.

For the Tomato soup

In a medium size soup pot on medium heat add oil, onions, garlic, pepper flakes, and a pinch of salt.  Cook for 3 minutes and then add tomatoes, water, and 2 tsp of salt.  Bring to a boil and cover, turn down to a simmer and cook for about 30-40 minutes.  Then pour into a vita mix with fresh basil leaves.  Adjust seasoning with salt and pepper. ( you can also add a little half and half here if you desire). Keep warm and set aside. 

To finish,

In a large saute pan on medium heat add oil.  Take sea bass and season with salt and coarse coriander.  Place the sea bass fillet side down (the side seasoned with the coriander and salt). Season the bottom side of the fillet with salt now too.  Cook for 6-7 minutes on the one side. The fish should be cook almost all the way through on the one side.  Then turn over and cook for 1 more minute.  Turn off the heat.  Meanwhile In a small saute pan, add 2 tbsp of oil, leeks, and pinch of salt.  Cook for 2 minutes on medium heat and then add corn, cucumbers, and snap peas.  Cook for another 2 minutes and season with salt and pepper.  Set aside and keep warm. In a large bowl add a ladle full of each soup.  Then add a few spoonfuls of the warmed vegetables.  Then take the fish out and lay it on top of the vegetables. Finish with the oil and radish.  Serve and enjoy!

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Walleye, Cranberry Bean, Lima, Swiss Chard

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Walleye, Cranberry Bean, Lima, Swiss Chard

Here is a great summer fish recipe using fresh shelling beans that are in season right now.  One of beans that I really enjoy cooking with are cranberry beans.  They have a vibrant color once shelled, but unfortunately like most beans they loose a lot of their color during the cooking process. Flavor wise, they are delicious.  I think cranberry beans are good mix between not overly starchy and not too creamy.  

During the mid years of my teens I lived in Minnesota (Land of 10,000 Lakes) and one of the fish that is very common in those parts of the country is walleye.  Whenever I see that as an option at the fish market I have to buy it.  Not only is it wild and not farmed raised but it is a fish that is a bit oily and a bit flakey, the result is fantastic.     

This recipe is inspired from a cassoulet, I had some duck leg meat left over from an appetizer which I will post in a few days that was a perfect compliment to the fish and beans.  Here is the recipe I hope you enjoy it!

Walleye

1 lb walleye cut into 4 oz pc
1 tsp of espelette 

1 1/2 cup fresh cranberry beans
1/2 onion charred, 2 cloves of garlic
4 cups chicken stock, 1 sprig of fresh thyme and savory
1 tsp of salt

1 cup of fresh lima beans blanched until tender (approx. 1-2 min)
1 bunch of young swiss chard
2 duck legs smoked and grilled
6 red cipollini onions cut in half and roasted
2 large yukon potato confit (see recipe)
8 pc of confit garlic
2 tbsp blis9 sherry vinegar
2 tbsp of confit oil, 1 tsp of chopped thyme and savory
Salt and pepper to taste

Chive flowers, nasturtium, savory, and oregano flowers

For the beans,

In a small sauce pot, add fresh cranberry beans, charred onion, garlic cloves, chicken stock, herbs, and a tsp of salt.  Bring to a boil, cover, and turn down to a simmer.  Cook for 20 minutes or until beans are tender.  Turn off the heat and allow to cool to room temperature in its cooking liquid.  

For the vegetables, 

In a pot of salted water blanch lima beans for 1-2 minutes and then place in an ice bath.  For the cipollinis onions cut in half and drizzle with olive oil and salt.  Place cut side down in a small saute pan on medium high heat.  Cook for 2 minutes and then place in a 400 preheated oven.  Roast for 15 minutes until onions are tender.   For the garlic confit.  Place a cup of oil (vegetable) and a half cup of peeled garlic in a small pot on medium heat.  Once the oil starts to simmer turn down to low.  You want the oil to barely percolate.  Cook until the garlic is golden brown and tender.  (You don't want to cook the garlic too fast where the garlic browns but is not tender all the way through).  

To finish, 

In a large saute pan on medium heat place 2 tbsp of olive oil.  Season walleye with salt on both sides.  Place the walleye skin side down into the pan.  Now season the fillet side with a little espelette pepper. Cook the fish for 4-5 minutes on the skin side.  Meanwhile in another hot saute pan with 1 tbsp of confit oil add the small diced duck leg meat. Cook for one minute and then add swiss chard and a cup of the beans with a cup of the bean stock.  Bring to a boil and add the lima beans, potatoes, onions, and garlic.  Turn down to a low, adjust seasoning with sherry vinegar, confit oil, salt.  Place a few spoonfuls in each bowl along with some of the broth.  Flip over the walleye for 5 seconds and then place on top of the vegetables.  Finish the dish with herb flowers, serve and enjoy!

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Halibut, Fennel, Porcini and Nonzero Rice

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Halibut, Fennel, Porcini and Nonzero Rice

Here is a great summer dish that is light and absolutely delicious. I got lucky at the farmers market in Santa Monica and got some of the last porcini's of the season.  The mushroom monger said it wasn't the last of the season it was more like they were having a second season because of the rain they had been getting. Normally the season would be over by this time of the year but lucky for me it wasn't.  I made a mushroom stock and cook the rice with in it with fennel.   The rice variety was one that my boss was giving from Asia and it was called nonzero, this rice was straight from the farm and it was absolutely delicious. It was not a sticky rice per se, it had a little starch that give a tiny hint of creaminess but not quite like a risotto.  At the end of the day the rice was fantastic.  I also grilled the porcini's on my hibachi grill which gave a great smoked flavor the the meaty mushrooms.    Simple sear to the fish with a bit of fennel to finish.  Here is the recipe I hope you enjoy it!

1 1/2 lb halibut cut into 4 oz pieces 

1 1/2 lb of Porcini’s
1 fennel cut in half sliced thin
1 small onion sliced thin
2 tbsp of butter and olive oil

Mushroom Stock
3 oz of dried porcini
3 oz of dried shiitake mushrooms
3 oz of dried morel
4 oz of cremini mushrooms
4 oz of button mushrooms
4 garlic cloves
2 tops of leeks
10 cups of water
Salt to taste 

1 1/2 cup of mushroom stock
3/4 cup of nonzero rice
1 tsp of salt 

Mushroom froth
2 cups of mushroom stock
4 tbsp of butter
1 tbsp of verswhip
Salt to taste 

Micro dill or fennel fronds, fennel pollen, borage to garnish

For the mushroom stock,

Place all the ingredients in to a pot and fill with water.  Bring to a boil and turn down to a simmer. Cook for about an hour to an hour and half until the stock has reduced by half and the water taste like mushrooms.  Strain out the mushrooms, season with salt and set aside and keep warm.

For the porcini's,

Start grill (hibachi in my case) bring up to 350-400 degrees.  You want to give a smokey flavor to the mushrooms without completely cooking the mushrooms all the way through.  Porcini's are very meaty and dense in texture.  They should still be a bit firm after grilling.  Simply toss with olive oil and salt, cook them for just 2 or 3 minutes on each side.   Then take off the grill and cool.

For the fennel and onion,

Slice thin fennel and onion.  In a small sauce pot on medium low heat add butter, oil, fennel, onion, and salt.  Add the top to the pot and cook for 15 minutes without browning.  Stir the pot by shaking the pot and keeping the lid on every few minutes.  Try not to take the top off and allow the steam to escape.  The onions and fennel should sweat in the their own juices until they are soft. Once tender turn off the heat and look to cool

For the rice,

Add mushroom stock and salt to a pot.  Bring to a boil and pour in the rice.  Cook for 25 minutes or until the water has been absorbed and the 

To finish,

In a medium hot saute pan add olive oil.  Season the halibut pieces with salt and place fillet side down in the pan.  Cook on that one side for 5 minutes.  Meanwhile combine the fennel, onions, mushroom stock, and rice in a small pot.  Season with salt and pepper and cook until hot and the broth has evaporated; finish with a little butter if desired. In another saute pan add butter and porcini's.  Cook for 3-4 minutes until the mushrooms are tender.  Season with salt and pepper. Place a few spoonfuls of the rice in the in the middle of the plate.  Flip over the halibut and cook for 20 seconds, then take out.  Place on top of the rice.  Add the porcini's on top the rice.  Add  verswhip, butter, and salt to the mushroom stock with a hand blender for a 1 minute.  Then froth the stock and pour around the plate.  Finish the dish with fennel pollen, fronds, and borage.  Serve and enjoy!

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Blue nose Sea Bass with Cara Cara Orange and Buckwheat Risotto

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Blue nose Sea Bass with Cara Cara Orange and Buckwheat Risotto

Here is a great fish dish using a lesser known bluenose sea bass. This sea bass is normally found around the waters of Australia and New Zealand.  Limited in the amount they can catch, It is not the highly over fished chilean sea bass. For this recipe I paired this delicate fish with cara cara orange butter sauce.  Simple and delicious, but when citrus season rolls around its hard not to through this in fruit in everything.  I found some great local buckwheat groats at the farmers market and made a risotto with it.  I finish the dish with some dill oil, fennel, fried brussel sprouts and baby squash.  Here is the recipe I hope you enjoy it!

1 1/2 lb blue nose sea bass cut into 4oz-5oz pieces

Cara Cara Sauce

3 cara cara oranges pulp and juice

1 tbsp of cara cara zest

1/4 cup cream

1 stick of butter 

salt to taste 

 

Buckwheat Groats "Risotto"

1/2 cup of buckwheat (kasha)

1 shallot minced 

1 garlic clove minced 

3-4 cups of chicken or vegetable stock 

1oz of parmesan shredded

2 tbsp of butter and 2 tbsp of olive oil

2 tbsp of snipped chives 

salt and pepper to taste 

 

Orange and Fennel Salad

2 cara cara oranges supremes  (segments)

1/2 of fennel shaved thin

1 oz of mustard fronds 

1 tbsp of olive oil

salt to taste

 

4 oz of brussel sprouts cut in half and fried until golden brown

4 oz of baby yellow squash blanched (patty pan)

Dill Oil

2 bunches of dill blanched 

1 cup of vegetable oil

pinch of salt

 

For the Dill oil,

simply blanch dill bunches for 15 seconds in boiling water then immediately shock them in a bowl of ice water.  Once cooled completely take out and ring of any excess water.  Place in a vita mix with oil and puree for about a minute until vibrant green. Strain and season and place in a squirt bottle until ready to use.

For the Buckwheat risotto,

In a small sauce pot add olive oil, shallot, and garlic.  Saute for 1 minutes then add in your buckwheat groats with a 1  1/2tsp of salt. Cook for one minute and then add 1 cup of the stock.  Cook until all the liquid has evaporated, then add another cup.  Continue the process until the groats become tender (about 30 minutes).  Then finish the risotto with the butter, cheese, chives, salt and pepper.  Set aside and keep warm.

Cara Cara Sauce,

In a small sauce pot add juice, pulp, and zest.  Reduce the liquid by half.  Then add the cream and reduce that by half.  Then pour everything in a blender or using a hand immersion blender puree until smooth and finish by adding to the sauce the butter 1 tbsp at a time until it has emulsified. Season with salt and set aside.  (strain if desired)

To Finish,

In a large saute pan add 3 tbsp of olive oil.  Take your blue nose sea bass and season generously with salt on both sides of the fish.  Then place the fish skin side down into the pan (not you can score the skin with a knife if you so choose, I did not) The fish will want to curl up, so take your fingers or spatula, carefully not burning them, and push down on the fish for about 10 seconds.  This will help "set" the skin of fish flat in the pan so a nice even crispy skin can be achieved.  Cook for 4-5 minutes on the skin side. Meanwhile heat up your baby squash in a small saute pan with a little butter and olive oil.  Season with salt.  In a mixing bowl add shaved fennel, orange supremes. and mustard greens.  Season with some of the juice from the orange and olive oil.  Season with salt.  On a plate take a spoonful of the orange sauce. Then place a spoonful of the risotto down on the plate.  Flip the fish over for 20 seconds in the pan just to finish the fish the rest of the way.  Then place down on to the plate.  Top the fish with fennel orange salad.  Place a fried brussel sprout on top along with a baby squash.  Drizzle a little dill oil on to the plate and serve and enjoy!

 

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Walleye with Potato Terrine, Brown butter, Grapes

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Walleye with Potato Terrine, Brown butter, Grapes

Walleye is one my favorite fresh water fish.  Living in Minnesota when I was in my mid teens to early adulthood was an ingredient that was local and common on the menus.  When you go to the south or out west it is a fish that isn't so common and hard to find.  Walleye is a delicious, delicate fish that can prepared in multiple ways.  This recipe is a simple one just uses brown butter, capers, and grapes to enhance the fish.  I also served a potato terrine, a vegetable compote and celery root puree to round out the dish.  The vegetable compote I was really happy with because I had not quite done this combination before.  I had fava beans that I pulsed in a food processor and then combined them brunoise celery root, zucchini, and leek.  The result was really delicious and something I can't remember doing before.  I finished the dish out on a bed of celery root puree.  Here is the recipe I hope you enjoy

1 1/2 lb of Walleye fillet cut into 4 oz portions
1 stick of butter
1 cup of Grapes halved
3 tbsp of Capers

Vegetable compote
1 cup Bruniose zucchini
1 cup Bruniose leeks melted
1 cup Bruniose celery root
1 cup fava beans blanched then food processed course
Salt and pepper

Celery root puree (recipe)

Potato terrine (pave)
4 Idaho potatoes peeled shaved thin
1/2 cup cream
4tbsp truffle butter
Salt pepper

Or (alternative)

Potato terrine (pave)
1 Terrine Mold
8-10 medium size potatoes peeled and slice thin
1 tbsp olive oil
1/2 onion small diced
4 garlic cloves shaved thin
1/2 cup white wine
1 cup of cream
2 tbsp horseradish
1 tbsp chopped thyme
8 leaves basil
salt and pepper
Cheese is (optional)
3 oz fresh asiago
2 oz pave cheese

Dill to garnish and Fried Celery root (recipe )

For Potato Terrine, Preheat oven 400 degrees

For the first version, place cream in a bowl.  Then shave potatoes on a mandolin into the cream.  Line a terrine dish with plastic wrap or spray with non-stick spray.  Lay potatoes in the terrine mold and season each layer with salt, pepper and truffle butter.  Continue the process until all the potatoes are in the mold.  Then place a cover on the terrine and bake for an hour or until a cake tester comes out clean.

or Alternative recipe that is a little bigger and bolder
In a small sauce pot add a olive oil and onions and saute for about 3 minutes on medium high heat.  Add the garlic and cook for 1 minute; deglaze with white wine and reduce by half.  Add the cream and horseradish and bring to a boil.  Season with salt and pepper and pour into a large mixing bowl.  Take a mandolin and slice potatoes into the hot cream mixture.   Season the potatoes as you go with a little salt and pepper.   

In the Terrine mold take a large piece of plastic wrap and place inside the mold to line it and have some overlapping it.  Place the first layer of potatoes on the bottom making it all one level. Sprinkle with chopped thyme and shaved asiago.  Repeat with another layer of potatoes.  This time place the basil leaves and some of the Pave cheese.  Repeat with previous steps alternating until you have come to the top all the time pressing down on the potatoes to try and make it as tight as possible.  This will bring some of the cream to the top of the mold.  Once you have the potatoes to the top of the mold add a little more cream to cover all the potatoes.  The cream will cook into the potatoes and be left moist.  Cover with the top and place in the over for about 1 hr and 15 minutes.  Let it stand for 20 minutes.  Then you can carefully un-mold the terrine and flip it up side down on to a plate taking all the plastic off the terrine.   You can serve it hot, warm, or chilled with a salad.  

For the vegetable compote,

In a small sauce pot with 1 tbsp of each butter and olive oil, add leeks and celery root.  Add 2 pinches of salt and cover.  Sweat the vegetables (shaking the pot without lifting the lid periodically) for about 8 minutes.  Then add zucchini and cook for another 5 minutes.  Make sure the heat is on medium to med-low.  You don't want to brown the vegetables.  Place the blanched fava beans into a food processor and pulse on an off for 30 seconds.  You don't want the whole thing to puree but you also don't want gigantic pieces of fava beans either.  Somewhere about the same size as the brunoise vegetables. (if a little bit gets pureed during the process it is fine because it actually helps hold the vegetables together).  Add the beans to the pot and cook for another 3-5 minutes.  Adjust the seasoning with salt and pepper.  (Feel free to add an herb if you have them and want them ex chive, tarragon, or dill would be great)  Set aside and keep warm.

To finish.

Go to links to finish other parts of the recipe.  Then In a big saute pan add 2 tbsp of oil.  Season the walleye with salt on both sides.  Season with pepper only on the fillet side (not skin side).  Place the walleye skin side down in the pan, hold your fingers (or spatula) on top of the fish to press the fish down so the all the skin gets browned. (fish has a tendency to curl up when you place it in a semi-hot pan, when you push each fillet down for 10 or so seconds the fish will relax and the lay flat allowing the skin to cook evenly, resulting in perfectly crispy skin ). Cook the fish for 4-5 minutes only on the skin side.  When you see the fish is almost cooked on the fillet side and the skin is browned flip it over for 30 seconds, then take out of the pan.  Immediately add the stick of butter and allow it to brown.  Once browned, add capers (with a little juice), and grapes. Season with salt and turn off the heat.  To plate place a spoonful of celery root puree.  Then cut a small piece of potato terrine out of the mold.  Cut it in half again and place on the plate.  Take 2 spoons and make a quenelle of the fava bean compote and place it next to the potatoes.  Place a piece of walleye on the plate.  Then spoon over the browned butter with capers and grapes. Finish with dill and fried celery root.  Serve and enjoy!

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Kona Kampachi, Anise Hyssop, Apple, Jalapeno

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Kona Kampachi, Anise Hyssop, Apple, Jalapeno

I came across anise hyssop for the first time a few weeks ago and immediately fell in love with this herb.  The sweetness and licorice flavor is really something that gives your mouth a new, bold, and pleasant surprise.  It is my new favorite go to if you can get your hands on it.  I also made a very light dessert with it that I will be posting soon with yogurt, figs, and honey.  This recipe is really simple, it takes sweetness and spicy along with the buttery fish of Kona Kampachi.  Kona is probably my top 5 favorite fish to work with because of the versatility of this beautiful fish.  You can serve it raw or you can cook it.  Either way produces a wonderful result.  Please feel free to search my blog with previous post of kona.  I have recipes for both raw and cooked if you want other options.  This dish was a huge crowd pleaser and I'm sure it will be for you too.  Here is the recipe and I hope you enojoy

Kona Kampachi

1 lb of fillet of Kona slice thin
1 Fuji Apple brunoise
2 red radish brunoise
3 tbsp of chives finely chopped
3 tbsp of fried garlic
2 tbsp of anise hyssop flowers 

Sweet/Spicy Jalapeno Dressing
4 jalapeños brunoise
4 tbsp of sugar
6 tbsp of water 

2 tbsp of sesame oil
2 tbsp of white balsamic
2 tbsp of shio koji (clear liquid)

For the Dressing,

Simple place water, jalapeno, and sugar in a small pot and bring to a boil, turn down to a simmer and cook for 5 minutes until the sugar is dissolve and the liquid has thickened slightly.  Set aside to cool.  

In a small bowl place sesame oil, white balsamic, and shio koji.  Mix well.

To Finish the dish

Place 5 slices of the kona on a each plate. Season lightly with salt.  Spoon some of the jalapeno glaze over each slice of fish (including the brunoise pieces of jalapeno).  Then add the diced apple and radish on top of the fish.  Spoon the koji dressing all over everything.  Then top the whole dish with the toasted garlic, chives, and anise hyssop flowers.  Serve and enjoy!

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