Tilapia with Wasabi Whipped
Yukon Gold Potato and Carrot Curry Broth
By Chef Bradley Ogden, Lark
Creek Inn, Larkspur, CA.
1.6 oz. Tilapia Filet
2-3 Tbsp. Olive Oil
1 tsp. kosher salt
1 tsp. fresh ground pepper
2 Tbsp. lemon juice
1 Tbsp. butter, unsalted
6 oz. Yukon Gold Potato
1 cup Heavy Cream
1 cup Milk
2 tsp. Wasabi, fresh or paste
1 Tbsp. Sweet Butter
1 cup Carrot juice, fresh
1 tsp. Red Thai Curry Paste
1/8 tsp. Cardamon, ground
1 cup White Wine
Make whipped potatoes first. Assemble Tilapia ingredients.
Cook the potatoes in simmering salted water until tender.
Dry potatoes in the oven. Place through a food mill and whip
in hot wasabi cream and better. Season and hold for service.
a skillet, add the curry paste and cardamom. Place over a
moderately hot burner and heat for one minute. Add the white
wine and carrot juice. Reduce by half or until lightly thickened.
Sauté the fish in the hot olive oil for one minute.
Add the white wine and carrot juice. Reduce by half or until
the tilapia in the hot olive oil for two minutes on each side,
then season with lemon juice, salt, pepper and butter. Arrange
a large spoonful of wasabi whipped potato in the center of
the plate. Ladle the curry broth around the whipped potatoes,
and place the tilapia on top of the potatoes. Garnish with
fried carrot curls and fresh soy beans. Add a dollop of caviar.