Recipe courtesy of Sylva Senat

Chilka-Style Pan-Seared Black Bass

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  • Yield: 2 1/2 quart
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Ingredients

Black Bass

Curry Sauce Froth:

Apple-Fennel-Frisee-Salad

Directions

  1. First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.
  2. 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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