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Recipe courtesy of Sylva Senat

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Yield:: 2 1/2 quart

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

Apple-Fennel-Frisee-Salad

1 piece mature coconut
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Chilka-Style Pan-Seared Black Bass
Yield: 2 1/2 quart
Ingredients: 2, 6 ounce fish filets; 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; 1 piece mature coconut; 1/2 bunch fresh basil (purple, if you can find it); Clean California frisee