Name: Crisp Sea Bass with Braised Endive and Aged Balsamic Vinegar
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 4 (7-ounce) sea bass fillets; Sea salt and freshly ground pepper, to taste; 1 egg; 3 tablespoons heavy cream; 4 tablespoons panko bread crumbs (or your favorite cereal); 5 tablespoons vegetable oil; A few sprigs of thyme; 6 Belgium endives (split into sixths); Spice mix, recipe follows; Aged balsamic vinegar, to taste; 2 tablespoons chives (thinly sliced) plus extra for garnish; 1/4 teaspoon ground ginger; 1/4 teaspoon ground coriander seed; 1/4 teaspoon ground cinnamon; 1 tablespoon granulated sugar; 1/4 teaspoon ground star anise; 1/4 teaspoon cayenne pepper; Sea salt, to taste; White pepper (ground to taste)

Directions

Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.