Name: Nori Wrapped Eight Spiced Striped Bass Saffron Artichoke Fermented Black Bean Reduction
Yield: 4 servings
Ingredients: 1 tsp star anise, ground; 1 tsp cassia cinnamon, ground; 1 tsp Szechuan pepper corn, ground; Fennel seeds, ground; Clove, ground; Dried orange peel, coffee grinder; Cardamom, ground; Ginger, ground; 4 6 to 7 oz Striped Bass (substitute halibut or Fluke); 2 oz sugar; 3 oz brandy; 1 oz sesame oil; 2 oz Roasted garlic puree; 4 oz canola or peanut oil; 4 slices 4-inch dried nori seaweed; 1 tin caviar, seruga, salmon or tokiko roe; 2 clove garlic, minced; 1 Tbsp ginger, minced; 2 Tbsp onion, minced; ½ cup corn kernels (about 2 whole corn); 1 cup dashi or fish stock; 1 tsp sugar; ½ cup shoa xing (Chinese cooking wine); 1 tsp fish sauce; 1 star anise, whole; 1 cup yellow beet juice (substitute with mango or orange); 1 Tbsp cilantro, diced; 1 Tbsp chives, diced; 4 whole medium sized artichokes; 1 tsp saffron threads

Nori Wrapped Eight Spiced Striped Bass Saffron Artichoke Fermented Black Bean Reduction

YIELDS

4 servings

Yield: 2 artichoke hearts per person if as an appetizer or 1 artichoke heart as a compliment to a meal.

NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.

Ingredients

Eight Spice

tsp star anise, ground

tsp cassia cinnamon, ground

tsp Szechuan pepper corn, ground

Fennel seeds, ground

Clove, ground

Dried orange peel, coffee grinder

Cardamom, ground

Ginger, ground

Fluke Marinade

4 6

to 7 oz Striped Bass (substitute halibut or Fluke)

oz sugar

oz brandy

oz sesame oil

oz Roasted garlic puree

oz canola or peanut oil

slices 4-inch dried nori seaweed

tin caviar, seruga, salmon or tokiko roe

Sweet and Sour Corn Reduction

clove garlic, minced

Tbsp ginger, minced

Tbsp onion, minced

cup corn kernels (about 2 whole corn)

cup dashi or fish stock

tsp sugar

cup shoa xing (Chinese cooking wine)

tsp fish sauce

star anise, whole

cup yellow beet juice (substitute with mango or orange)

Tbsp cilantro, diced

Tbsp chives, diced

Pickling Marinade for artichok

whole medium sized artichokes

tsp saffron threads

Tbsp rice wine vinegar

Tbsp mirin

Tbsp sugar

Tbsp ginger, minced

Black Bean Sauce

Tbsp canola oil

Tbsp garlic cloves, smashed

Tbsp salted fermented black beans, minced and smashed

tsp ginger, chopped finely

tsp sugar

tsp light soy sauce

Tbsp oyster sauce

scallions, diced

Ingredient Substitution Guide

Directions

Step 1

Take the fluke fillet and wrap in nori sheets so fish is only exposed at top and at the bottom. Sear on both sides and place into oven at 350 degrees for 7 minutes, pour corn sauce over and serve.

Step 2

Begin to sweat garlic, ginger, and onion. Using the back of your knife scrape the corn stocks into the pan. At this point you can add the remaining ingredients, including the corn stocks. Do not add the lemon juice, cilantro and chives at this point. Reduce until 1/3 and strain. Add corn kernels to reduce stock and continue to reduce to another third. To finish add lemon juice, cilantro and chives.

Step 3

Clean the artichoke by removing all of the petals with your knife and turning it, as you would peel an apple. Trim and peel the stem but do remove. Brush with lemon juice and olive oil and steam for 5-6 minutes. Heat pickling marinade and add artichokes. Cover and let steep for 10 minutes.

Step 4

Place garlic, black beans, ginger, sugar, soy and oyster sauce in a bowl and mix together. In a sauce pan at medium heat add the canola oil and heat mixed ingredients. Pour over the artichokes.

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Nori Wrapped Eight Spiced Striped Bass Saffron Artichoke Fermented Black Bean Reduction