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Sea Bass Crusted with Spices, Sweet and Sour Broth


Sea_Bass72


Paired with Robert Mondavi Carneros District Chardonnay 1997

Broth (4 portions)

8

 oz. Sliced white mushroom
1 tbs. Banyuls vinegar
1 tbs. honey
1 tbs. lemon juice
1 tbs. soy
3/4 cup + 2 tbs.water
4 oz. Salted butter

Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice and vinegar. Add water and simmer slowly for 30 minutes. Strain pressing out all juice. Make brown butter with salted butter, stop cooking in ice water. Whisk into mushroom broth.

Spices

4

 hazelnut
4 almond
2 tbs. coriander seed
2 tbs. sesame seed
1 tbs. black pepper

Toast in hot pan and grind.

To serve per order

2

 yellow pear tomato halved
1 sp. Oregano and tarragon chopped
2 red baby tomato
6 ounce filet sea bass
2 orange baby tomato halved
1 tbs. cream
1 fingerling potato
1 tbs. flour
2 red pearl onions
2 white pearl onions
6 fava beans blanched

Cook fingerling potatoes, peel and cut into 1/3. Cut fish with skin into 3 pieces. Season with salt and cayenne then dip skin side only in cream, wipe off excess, then press into spice then dust lightly in flour. Saute until crisp. Heat broth with potatoes, fava and onions. Add tomatoes and herbs last. Pour into bowl, and add fish.



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