- 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.
