Chilka-Style Pan-Seared Black Bass |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
black bass |
2 , 6 ounce fish filets |
6 ounce shallots |
1 ounce ginger, chopped |
3/8 ounce cloves garlic |
2 granny smith apples |
1 asian pear |
2 leeks (white only) |
4 ounce onions |
2 bunches of celery |
1 mango |
2 ounce grape seed oil |
1/2 ounce ground coriander |
1 1/2 ounce turmeric |
2 ounce curry powder |
24 ounce sake, reduce by 1/4 |
48 ounce chicken stock, reduce by 1/2 |
6 ounce cream |
13 and 1/2 ounce coconut milk |
1 ounce butter |
yields 2 1/2 quart |
apple-fennel-frisee-salad |
1 piece mature coconut |
2 granny smith apples |
1/2 bunch fresh basil (purple, if you can find it) |
clean california frisee |
Directions:
1. First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.
2. Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.
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