Sea Bass Crusted with Spices, Sweet and Sour Broth

Broth (4 portions)

Ingredients:
8 oz. White Mushroom (sliced)
1 tbls. Banyuls Vinegar
1 tbls. Honey
1 tbls. Lemon Juice
1 tbls. Soy
3/4 cup + 2 tbls. Water
4 oz. Butter (salted)

Procedure:
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 Hazelnut
4 Almond
2 tbls. Coriander Seed
2 tbls. Sesame Seed
1 tbls. Black Pepper

Procedure:
Toast in hot pan and grind.

To Serve per Order:
2 Yellow Pear Tomato (halved)
1 tspn. Oregano and Tarragon (chopped)
2 Baby Tomato (red)
2 Baby Tomato (orange, halved)
6 oz. Sea Bass Filet
1 tbls. Cream
1 Fingerling Potato
1 tbls. Flour
2 Pearl Onions (red)
2 Pearl Onions (white)
6 Fava Beans (blanched)

Assembly:
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 Related Links:
Seafood Recipes