Chilka-Style Pan-Seared Black Bass

Ingredients
  • Black Bass
  • 2 , 6 ounce fish filets
  • Curry Sauce Froth:
  • 6 ounce shallots
  • 1 ounce ginger, chopped
  • 3/8 ounce cloves garlic
  • 2 Granny Smith apples
  • 1 Asian pear
  • 2 leeks (white only)
  • 4 ounce onions
  • 2 bunches of celery
  • 1 mango
  • 2 ounce grape seed oil
  • 1/2 ounce ground coriander
  • 1 1/2 ounce turmeric
  • 2 ounce curry powder
  • 24 ounce sake, reduce by 1/4
  • 48 ounce chicken stock, reduce by 1/2
  • 6 ounce cream
  • 13 and 1/2 ounce coconut milk
  • 1 ounce butter
  • Yields 2 1/2 quart
  • Apple-Fennel-Frisee-Salad
  • 1 piece mature coconut
  • 2 Granny Smith apples
  • 1/2 bunch fresh basil (purple, if you can find it)
  • Clean California frisee
Directions

First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.

Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.


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