Ingredients
- Black Bass
- 2, 6 ounce fish filets
Ingredients
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
First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.
- 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
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.
- 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
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