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| Pan seared Mediterranean Sea bass with sweet potato spaetzle, braised Napa cabbage, and black pepper ham hock broth, |
| Serves 12 |
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| INGREDIENTS: |
7 oz bronzini filets
12 oz chiffanade of Napa cabbage
13 oz sweet potato spaetzle
12 oz black pepper ham hock broth
Fine julienne leeks
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| INGREDIENTS: Sweet potato spaetzle |
1 large sweet potato baked until soft let cool, peel and reserve the potato for later use
18 oz of all purpose flour, sifted
9 oz of whole milk
6 medium sized eggs
Salt and pepper to taste
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| METHOD: |
| Mix the eggs and milk together add the sifted flour and mix until you achieve a thick batter consistence add thee sweet potato and mix until smooth. To cook the spaetzle you will need to bring a large pot of water to a rolling boil, and push the batter through a spaetzle maker remove from the water once they float, and cool in ice water, drain and reserve for later use? ? |
| INGREDIENTS: Ham hock broth |
1 gallon of prepared chicken stock
3 ham hocks
1 # country or deli grade ham
1 carrot peeled
1 large onion peeled and diced
White wine 2 cups
1 celery rib rough chopped
12 oz egg whites
2 bay leaves
3 garlic cloves
2 shallots
Fresh thyme 12 sprigs
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| METHOD: |
| In a food processor mix the onion, garlic, shallots, ham, bay leaves and thyme, puree until smooth mix in the egg whites and hold to the side for later use. In heavy bottom stock pot mix all of the ingredients together well and bring to a slow simmer once the egg whites and other ingredients start to rise to the top make a ladle size hole in the (raft so that the steam can release) let stand for 1 hour and strain liquid through a large coffee filter of a piece of cheese cloth. |
| METHOD: |
| In a medium sauté pan heat on with medium high heat add clarified butter or canola oil to the pan, the bronzini filets seasoned with salt and pepper skin side down (cook for two minutes on each side and reserve to the side. In another equal sized pan sauté the Napa cabbage and sweet potato spaetzle in canola oil remove from the heat and add the hot ham hock broth. To garnish the dish fry the fine julienne leeks and season with salt and pepper to taste. To display the dish select a large pasta or coupe style bowl add the cabbage and spaetzle to the center of the bowl place the fish skin side up and garnish the dish with the crisp leeks on top.
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