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

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)

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.

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)

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.


Other Great Chef Recipes:

Asparagus with Morels

Black Sea Bass Crusted with Spices, Sweet and Sour Broth

Egg Caviar with Vodka Cream

Lamb Saddle Dusted with Spices, Cucumber Mint Relish

Pavlova Warm, Soft Chocolate Cake

Petit Beurre with Fresh Raspberries and Coconut Cream

Sea Scallop - Caramelized Cauliflower -Caper Raisin Emulsion

Slow Baked Salmon with Truffled Mashed Potatoes

Squab Onion Compote

Sweet Pea Soup, Vegetable and Croutons

Other Great Related Links:
Robert Mondavi Winery presents Jean Georges

Executive Chef Jean George Vongerichten Bio

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