Loup de Mer (Bass) on Polenta With Sun-Dried Tomato Tapenade
Chef Josef Lageder
Recipe Serves 4
3 cups chicken stock
1 cup polenta
1/4 cup Parmesan cheese, grated
3/4 cup sun-dried tomatoes, chopped
1 tbsp. parsley, chopped
4 5 oz. portions of French Bass or American Striped Bass
1/2 cup olive oil, plus 2 tbsp.
1 garlic clove, chopped
Juice from half a lemon
Salt and freshly cracked pepper, to taste
Preparation of the Fish:
Heat a sauté pan and add 2 tbsp. of olive oil. Season fish with salt & pepper, sear the fish (skin-side down) for about 3 min. or until crispy. Turn fish over, sear for 2 min. and set aside.
Preparation of the Polenta and Sun-Dried Tomato Tapenade:
For Polenta: Bring the chicken stock to boil in a saucepan. Stir in the polenta and cook for about 10 min. Remove from heat. Stir in grated Parmesan cheese, 1/4 cup of the sun-dried tomatoes and parsley. Season to taste and set aside. For Tapenade: In a food processor, mix together the remaining tomatoes, 1/2 cup of olive oil, garlic, lemon juice, salt and pepper to taste. If too thick, add more olive oil.
To Assemble Each Plate:
Spoon the polenta in center of plate. Place one portion of fish atop polenta, and spoon a tbsp. of the tapenade mixture on top of fish. Garnish with sprig of dill or parsley. Enjoy!
Catalina Yellowtail Crudo with Radishes and Smoked Pepperonccino, Fennel Pollen
3 mixed baby radishes
3 baby sweet peppers
1oz baby pea tendrils
2oz extra virgin olive oil
1oz Meyer lemon juice
1oz aged sherry vinegar
1oz fennel pollen
Pinch of chili flakes
Salt and fresh cracked pepper to taste
Slice the tuna very thin and reserve. Shave the radishes and reserve. Lightly smoke the sweet peppers for three minutes, slice and reserve. Whisk together the oil, vinegar, lemon juice fennel pollen, chili flakes and season with salt and pepper. To finish, lay out the yellowtail on a plate, toss radishes and peppers in the vinaigrette and top the fish. Drizzle some more of the vinaigrette and top with the pea tendrils.
Seared Scallops with Chilled Quinoa Salad and Absinthe Gastrique
Ingredients for Quinoa:
Red Quinoa: 1 cup
Water: 1 cup
Curry powder: 1 tsp
Cayenne pepper: pinch
Cucumber ½ c
Jicama ½ c
Pineapple ½ c
Combine first 4 ingredients into a rice cooker or in a large pot, slowly on a stove top until liquid is absorbed. Quinioa should be light and fluffy when done. Spread out on a tray and allow to cool. Combine with cucumber, jicama, pineapple, absinth gastrique & a little extra virgin olive oil. Season gently with sea salt. Reserve for use under scallop.
Ingredients for Absinthe Gastrique:
Water ½ c
Sugar ½ c
Absinthe ½ c
Ginger ½ oz
Combine all ingredients and bring to a boil. Continue to simmer until liquid is approximately half of its original volume. Allow to cool, then add to quinoa. Absinthe may be substituted for Pernod or Ouzo.
Ingredients for Scallops:
Seared Scallops on Quinoa Salad
Diver Scallops 4 oz
Quinoa 3 oz
Absinthe Gastrique 1 tsp
Fennel or Cilantro Garnish
Sear scallops with salt & pepper in a hot pan. About 4 min on each side. Place scallops on quinoa salad and garnish with fennel or cilantro.