Black
Sea Bass Crusted with Spices,
Sweet and Sour Broth
By Executive Chef Jean
George Vongerichten
Jo Jo and Vong, Manhattan, NY
Broth
Serves 4 portions
Ingredients:
8 oz. Sliced White Mushroom
1 tbls. Banyuls Vinegar
1 tbls. Honey
1 tbls. Lemon Juice
1 tbls. Soy
3/4 cup + 2 tbls. Water
4 oz. Butter (salted)
Method:
Sauté 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 Hazelnuts
4 Almonds
2 tbls. Coriander Seed
2 tbls. Sesame Seed
1 tbls. Black Pepper (toast in hot pan and grind)
To
Serve per Order:
2 Yellow Pear Tomato (halved)
1 tspn. Oregano (chopped)
1 tspn. Tarragon (chopped)
2 Red Baby Tomato
6 oz. Filet Sea Bass
2 Orange Baby Tomato (halved)
1 tbls. Cream
1 Fingerling Potato
1 tbls. Flour
2 Red Pearl Onions
2 White Pearl Onions
6 Fava Beans (blanched)
Method:
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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