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Chef Laurent Gras served this dish as part of a special menu served at BLT Fish in New York City for one week during the first week of May. It is perfect timing since black bass season begins the first of May.
For the fish:
- ¾ pound (400 grams) black bass fillet, pin bones, and skin removed, sliced finely width wise
- 1 ½ ounces (40 grams) yuzu juice
- 4 tablespoons plus 1 teaspoon (60 grams) extra-virgin olive oil
- Salt, preferably Murray River
For the caviar vinaigrette:
- Pinch of (4 grams) shallots
- 1 teaspoon (6 grams) pressed caviar
- 1 ½ ounces (40 grams) apricot oil
- Sea salt
- Red Togarashi
- 2 ½ teaspoons (20 grams) Osetra caviar
For the red ribbon sorrel/shiso:
- 1 ½ ounces (40 grams) red ribbon sorrel, rinsed and dried over a towel
- 2 ½ teaspoons (20 grams) red shiso, rinsed and dried over a towel
- Salt, preferably Murray River
- 1 large teaspoon (8 grams) apricot oil
- Zest of 1 lime
For the toasted nori:
- 2 nori sheets
- Soy sauce
For the fish:
Place the fish over the plate, forming a 4-inch diameter ring. With a brush, season the fish with the yuzu juice. Drizzle with olive oil and season with salt.
For the caviar vinaigrette:
Dice the shallots finely and rinse under running water, draining perfectly. Blend the pressed caviar into the apricot oil and season with salt and the red togarashi. Place in a container and add the shallots to it. Add the caviar to the vinaigrette at the last minute.
For the red ribbon sorrel/shiso:
Season the sorrel and shiso with the salt, apricot oil, and lime zest.
For the toasted nori:
Brush the nori with the soy sauce and dehydrate. Cut into ¼-inch width strips and place over the salad.
Place the vinaigrette over the fish, then top with the salad and the toasted nori.
Roasted Black Sea Bass with Cauliflower and Herb Vinaigrette
For the Lemon Infusion:
For the Roasted Cauliflower:
4 Cups Assorted Colored Cauliflower – Cut into small florets
1 Tbsp. California Olive Ranch Arbequinia Olive Oil
2 tsp. Kosher salt
As Needed Freshly ground black pepper
For the Cauliflower Puree:
4 Cups White Cauliflower – Core and Scraps
1 Ea. Spanish Onion – Peeled, cut in ½ and thinly sliced
1 Clove Garlic – Thinly sliced
1 Tbsp Kosher Salt
2 Tbsp California Olive Ranch Arbequinia Olive Oil
1/4 Cup Lemon Infusion
For the Herb Oil
3 Packed Cups Basil – Picked and washed
3 Packed Cups Parsley – Picked and washed
2 Packed Cups Chives – Washed and roughly chopped
1 Packed Cup Tarragon – Picked and washed
2 Gallons Water
2 Cups Kosher Salt
2 Cups California Olive Ranch Arbequinia Olive Oil
For the Vinaigrette:
1 Cup Lemon Infusion
1 Tbsp. Tabasco
2 Tbsp. Lemon Juice – Freshly squeezed
2 tsp. Organic Sugar
2 tsp. Kosher salt
1 Cup Herb Oil
For the Dish:
4 Filets Black Sea Bass – Pin bones removed and trimmed
As Needed Kosher Salt
As Needed Freshly Ground Black Pepper
2 Tbsp. California Olive Ranch Arbequinia Olive Oil
8 oz. Vinaigrette
As Needed Coarse Sea Salt
1 Ea. Lemon – Microplaned
Though the name indicates it’s similar to caviar, Cowboy Caviar really is anything but. Beans, peas, tomatoes, and corn all combine into a tasty snack that you can eat as a salsa or just with a spoon. Caviar may be a delicious, salty (very expensive!) treat, but for folks needing a more nutritious and cheaper alternative, there’s Cowboy Caviar to save the day! The joy of a dish like Cowboy Caviar is its versatility. You can serve it alongside chips like a salsa, or you can spread it on bread and eat it as a lunch.
Also known as Texas Caviar, this oddly tangy and healthy dish has been served since 1940 and as good a native Texas dish as Tex-Mex barbeque. The key with this recipe is getting the vinaigrette just right so that it gives just the right amount of tangy acidity to the beans and tomatoes. Without it, this recipe is just a bit bowl of beans and peas and not much else.
Making the vinaigrette really tasty is all about using the right kind of seasoning with it. This recipe uses a simple combination of salt, cumin, and chili powder to provide a base Mexican flavor for your Cowboy Caviar. However, feel free to play with it and experiment to your heart’s content. Instead of a pre-mixed chili powder, you could use dried chilies, toast them, soak them and then grind them to make your own custom spice blend. A combination of Ancho and Arbols would be especially delicious here, but just watch out for the spiciness! If you can’t find honey for the dressing, make sure to sub in something else sweet, like table sugar. Without some source of sweetness, the sour, spicy acidity will overpower everything, and it just won’t taste right.
Steamed Black Bass with Caviar and Beet Juice
Salt to taste Freshly ground black pepper to taste 4 6-ounce fillets black sea bass, skinned 1 ounce caviar. Juice the beets, to make 2 cups. Boil the beet juice to reduce to 1/2 cup. Add 2 tablespoons of the butter and the lemon juice. Stir until slightly thickened. Season with salt and pepper. Place the fish in a pan with water that reaches halfway up the fillets. Bring to a boil. Lower the heat and simmer, covered, for 4 minutes. Turn the fish over and simmer for 2 more minutes. Remove and drain. Melt the remaining 2 tablespoons of butter in a medium frying pan. Add the beet greens and cook, stirring occasionally, over medium heat until wilted. Season with salt and pepper. Lay some greens on each of 4 plates. Top with a fillet and pool the sauce around it. Use 1/4 of the caviar to run a line down the center of the fish. Yield: Four servings.
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Asian style stone-bass
Marinade for 1kg of filleted fish
- 250g sea salt
- 250g fine salt
- 200g sugar
- 15g juniper berries
- 15g black pepper
- 2 fillets of stone bass
- 1 small red chilli (if you like the heat)
- 1 spring onion
- 1/2 garlic clove
- The zest of a lime
- 1/2 bunch of coriander
- 1 tsp. honey
- 1tsp. mustard
- 1 tsp. sesame oil
- 1 tbsp. soya sauce
- 1 tbsp. olive oil
- 1/2 bunch of salad cress
- Small salad leaves and fresh herbs to accompany
- Using a food processor, blitz the juniper berries, black pepper together with the sea salt, fine salt and sugar.
- Cover your deboned fillets of stone bass with the blitzed ingredients and add sugar and spices, and leave to marinate for 24 hours in the fridge. This will season and harden the flesh making it easier to slice.
- Rinse the fillets of fish and dry them before using.
- Chop half the garlic clove and the red chilli very finely. Add them to a small bowl with the mustard and honey. Drizzle in the oils and the soya sauce to create an Asian vinaigrette.
- Slice the fish thinly and spread out on a plate. Scatter the chopped spring onions, salad cress and the zest of a lime amongst the delicate slices of fish.
- Finally, douse with your Asian dressing. To add a bit of glamor you can add a little caviar or lump fish eggs.
- Best served with a fresh salad and mixed herbs.
- See all Michel Roux Jr recipes on Decanter.com
To accompany these bold flavours I would suggest a dry Sémillon-Sauvignon blend from the south west of France. The Fleur du Thénac 2012 is refreshing and crisp, perfect for this spicy dish. An exceptional wine at a reasonable price.
For a fruitier wine that still respects the purity of the raw fish I would advise the Domaine J. Sautereau, Crézancy-en-Sancerre 2014. This refined wine provides heaps of minerality resembling a high quality Riesling.
If you are looking for a wine with a little more maturity a Chablis Grand Cru 2009 from the Domaine Long-Depaquit La Moutonne Monopole is unavoidable. A powerfully flavoured white wine with an exotic twist. With lemon acidity throughout resembling the fruitiness given by the lime zests.
Pan-Roasted Sea Bass with Edamame, Chive, Pomegranate & ROE Caviar
In a blender or food processor, process all of the Edamame Purée ingredients until smooth. Taste and season with salt and pepper. Set aside.
Rinse the sea bass and pat dry. Season eat fillet with salt and pepper. In a 10-inch cast-iron skillet, heat 1 Tbsp of oil over medium-high heat until hot but not smoking. Sear both fillets skin side down while pressing flat with a metal spatula to prevent curling, about 2 minutes. Transfer the skillet to middle of a pre-heated oven and roast until just cooked through, about 5 minutes more.
While the fish cooks, whisk together 2 tsp lemon juice and 2 Tbsp extra-virgin olive oil in a bowl. Stir in 1 Tbsp chives. Season with salt and pepper.
Return the skillet to the burner and melt 2 Tbsp butter over medium-high heat. Add 1 Tbsp lemon juice and baste the fish with the lemon butter.
To serve, spoon some of the edamame purée onto a plate and spread into a circle using the back of the spoon. Place a piece of sea bass in the middle of the plate skin side up. Spoon some of the chive vinaigrette over the fish, top with some ROE caviar, and garnish with a few pomegranate seeds.
What Does Chilean Sea Bass Taste Like?
Chilean sea bass is white and has a flaky texture. You will find that the sea bass taste is similar to cod. Properly cooked sea bass will have a smooth taste. It is slightly sweet and mild with high fat content. The Chilean sea bass does not have a fishy taste or scent, which is so often associated with seafood. It can be enjoyed even by those who don’t typically like fish.
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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
Black Sea Bass with a Potato Crust and a Light Vinaigrette
Pierre's take on a Paul Bocuse-inspired recipe. Thinly cut potatoes are placed on the fish fillets to resemble scales. The fillets are cooked until the potato scales are lightly browned and crunchy, allowing the fish to stay moist inside.
1. Cut the potatoes into 1/8-inch slices or thinner. Place on a flat surface and cut into uniform rounds using a 3/4-inch round metal cutter. Cut as many rounds as possible -- they will be used to simulate the scales of a fish. There should be 20-24 rounds for each fillet. In a saucepan, bring enough water to a boil and add the potato slices. Blanch for 10 seconds. Drain immediately and let cool. Dip the potatoes into the melted butter, then set aside and keep lukewarm.
2. Lay the 4 fish fillets on a flat surface. Season with salt and pepper. Brush the tops with egg mixture. Lay the potatoes on each fillet, overlapping each one with the next one. Place in the refrigerator for 10 minutes to harden the butter and affix the scales together.
3. Meanwhile place the lemon juice, chervil, tomatoes, and 4 tablespoons olive oil in a small mixing bowl and season with salt and pepper. Blend well with a wire whisk and let vinaigrette stand briefly.
4. Over medium-high heat, heat the remaining 1 tablespoon olive oil in a nonstick skillet that will hold the fillets in one layer. Add the fillets, potato side down. Cook until the potatoes are lightly browned, about 5 minutes. Carefully turn the fillets and cook, basting often, about 4 more minutes. Take care not to overcook.
5. To serve, divide the vinaigrette over each plate. Place each fillet in the center with the potato side up. Sprinkle with the chopped chives and serve immediately.
Caviar Recipes: Black River Caviar with Ankimo
Caviar is one of those few foods which is often best enjoyed without any other ingredients or additions. A good quality sturgeon caviar, osetra (sometimes spelled ossetra), beluga, or sevruga, need not be accompanied by anything. Eaten by the spoonful, caviar can be truly appreciated in all its glory.
There are however, occasions that call for enjoying caviar in conjunction with other foods. For example, it’s difficult (and potentially quite expensive) to serve caviar by the spoon for a large gathering. Logistically, serving a large crowd of people caviar at a cocktail party, wedding reception, or another formal affair is more easily handled when the caviar has a base on which it is served. Tiny toast points, toasted brioche, or baby potatoes can all serve as an adequate base. In this recipe, we’ve opted for a more exotic base: rounds of pate made from monk fish liver, known at Japanese restaurants and sushi bars as “ankimo”.
Monk fish liver, or ankimo, has a unique flavor and texture, which is reminiscent of foie gras, but with a slightly fishy flavor. Ankimo pate is smooth and creamy, often swirled with dramatic orange colors. This interesting and exotic fish pate pairs very nicely with caviar. Ankimo can also be garnished with any type of tobiko or fish roe, including salmon caviar along with freshly grated ginger. We chose to top the ankimo with Black River Caviar in this recipe and have deleted the ginger so that the strong ginger flavor does not interfere with the delicate taste of the caviar.
Black River Caviar is among the finest caviar in the world. The caviar roe comes from Siberian sturgeon, which were originally imported from Russia as fertilized roe in 1995, and subsequently “wild raised” in Uruguay. Black River Caviar has developed very sophisticated equipment which replicates the natural environment of wild sturgeon almost exactly. The result is a premium osetra caviar which is enjoyed in numerous top restaurants and is considered by many to be the premier substitute for wild osetra caviar. Black River’s sturgeon caviar is brown to jet black in color, has a medium to large bead, and has a fresh, clean, and nutty taste with a sweet and creamy finish. It’s worth mentioning that Black River Caviar feeds the sturgeon at their farm an all-natural organic feed.
This recipe can be served with or without a ponzu sauce. If the ankimo will be passed at a party, it might be easier to skip the ponzu. The ankimo can also be served on a tiny toast, which will give the appetizer more stability when passing.
1 lb. monkfish liver, veins removed
Coarse sea salt, about 2 teaspoons
Sake, about 1/2 cup, brand not important
50 grams Black River Caviar (about 1.75 ounces)
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 inch-square piece of konbu (seaweed)
To make the ankimo, first cover the ankimo with coarse salt and let sit for 40 minutes. Wash away the salt with sake, then soak in sake for 10 minutes. Roll the ankimo tightly in plastic wrap, creating a 1 1/4 – 1 1/2 inch tube, securing the ends with string or twist ties. Roll the ankimo tube in aluminum foil. Pierce the log with about 10 – 15 holes with a toothpick or small skewer. Steam the ankimo for 30 – 35 minutes. Cool, then slice into 1/4-inch rounds.
To make the ponzu, combine the soy sauce, rice vinegar, lemon juice and square of konbu. It’s best to let the sauce sit overnight in the refrigerator so that the flavor of the konbu will permeate the sauce, but even a few hours will suffice.
To serve, place the chilled ankimo rounds on a serving plater. Top each round with caviar. Garnish with chives. Pour a small amount of ponzu over and around the ankimo slices.
HOW CAN I USE THIS COWBOY CAVIAR RECIPE?
This dip works great as a topping for seafood. I love adding it to Air Fryer Cod, Black Sea Bass Recipe or this Baked Cod with Lemon.
I also enjoy using this on tacos like these Easy Cod Fish Tacos, Tilapia Fish Tacos, or these Southwestern Breakfast Egg Tacos.
Pair it with other proteins- I love this Chicken Tinga Recipe, Mexican Grilled Chicken, Slow Cooker Shredded Chicken or this Slow Cooker Mexican Beef Brisket. If you like pork try this Instant Pot Mojo Pork Roast or these Easy Slow Cooker Pork Carnitas.