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| Apple Wood Bacon Wrapped Black Sea Bass on a White Bean Puree and Topped with Wok Seared Pea Tendrils in a Pool of Vanilla and Maple Scented Butter Sauce |
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| Ingredients for Fish |
4-6 oz portions, Black Sea Bass
12 slices (thin) Apple wood Smoked Bacon
Salt and Pepper
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| Ingredients for White Bean Puree |
1 cup Dried Navy Beans
4 cup Chicken Stock
1 pinch of Dried Thyme
2 tbsp Carrot, diced fine
2 tbsp Onion, diced fine
2 tbsp Celery, diced fine
Salt and pepper
2 tbsp Unsalted Butter
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| Ingredients for Butter Sauce |
1 cup Dry White Wine
1 small Shallot, fine dice
1 Vanilla Bean, high quality
1/4 cup Maple Syrup
2 cup Heavy Cream
1/2 lb Unsalted Butter, diced into 1 inch cubes
Salt and pepper
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| Ingredients for Pea Tendrils |
16 Pea Tendrils
2 tbsp Rendered Bacon Fat
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| Method for Fish |
| Trim slices of bacon to 1”x 6” and overlap three
slices per order, Season fish with salt and pepper
and wrap tightly. Bake on a sheet pan seam side
down in a 400 degree oven for approx 8 min. or
until fish flakes easily and bacon is crisp (use the
broiler setting if bacon needs a little crisping) |
| Method for Butter Sauce |
| In a 1 quart heavy bottom sauce pan, sauté shallot
with I cube butter for 20 seconds, add white wine,
syrup and reduce by half, add cream and vanilla
bean and reduce by half, remove vanilla bean, split
and remove seeds and add to pot, whisk in butter a
few cubes at a time till incorporated, season with
salt and pepper. Keep warm |
| Method for White Bean Puree |
| Place all ingredients into 2 quart Stock pot and simmer
till beans are soft (approx. 2.5 hrs), strain
reserving liquid and mash beans incorporating a little
stock till creamy, add butter and keep warm. |
| Method for Pea Tendrils |
| Heat wok till smoking, add bacon fat and sear tendrils
till just starting to wilt, remove and
keep warm. |
| To Plate |
| While fish is cooking, place approx 1/4 cup of bean
puree onto center of plate, spoon sauce around
puree, place fish onto puree gently, top with 4 pea
tendrils per serving. Enjoy ! |
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