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

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.

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ingredients

Eight Spice

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

Fluke Marinade

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

Sweet and Sour Corn Reduction

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

Pickling Marinade for artichok

4
whole medium sized artichokes
1
tsp saffron threads
2
Tbsp rice wine vinegar
4
Tbsp mirin
2
Tbsp sugar
2
Tbsp ginger, minced

Black Bean Sauce

2
Tbsp canola oil
2
Tbsp garlic cloves, smashed
2
Tbsp salted fermented black beans, minced and smashed
tsp ginger, chopped finely
tsp sugar
tsp light soy sauce
2
Tbsp oyster sauce
2
scallions, diced
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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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