|
4 skinless
Bass Filets-6 oz. each (local preferred) |
|
2lbs. Rock
Shrimp |
|
2 lbs.
Ramps (WILD LEEKS) |
|
1 bunch
asparagus |
| |
|
For
Crema: |
|
3 EGGS |
|
1/2 CUP
LEMON JUICE |
|
3/4 CUP
SUGAR |
|
PINCH SEA
SALT |
|
|
To
Pickle Ramps:
(PREPARE THE NIGHT BEFORE) |
|
2 CUPS
WATER |
|
1 CUP
WHITE VINEGAR |
|
2/3 CUP
SUGAR |
|
1 TBS.
SEA SALT |
|
1 TBS.
PEPPERCORNS |
|
1 TBS.
MUSTARD SEED |
|
1 BAY
LEAF |
|
1/2
JALEPEO SLICED |
|
1 TSP
FENNEL SEED |
|
To Pickle Ramps:
Clean and
separate leaves from bulb and stem. Put bulbs
and stems in a bowl and set leaves aside to
saute later. Combine all pickling ingredients in
a pan and bring to a boil. Pour over bulbs and
stems, cover and refrigerate overnight.
For Crema:
Set up a
double boiler with aluminum bowl on top. Bring
water to a boil. Add all ingredients to bowl and
stir slowly and constantly for approximately 10
minutes or until crema becomes sour cream like
in texture. remove from heat, cover and
refrigerate until chilled. (use a container that
seals to prevent a skin from forming on the top)
Excecution:
In a heavy
bottom, oven proof saute pan, heat 1 tbs. oil
until smoking. Add bass Filets and do not move
for approximately 2 minutes or until brown. flip
filets over and place pan in 375 degrees or
until desired doneness is achieved. Meanwhile,
boil a pot of water with a pinch of sea salt and
quickly blanch asparagus in water then drain.
Remove fish from the oven and from the pan and
set in a warm place. Saute shrimp in the same
pan, remove reserve with fish and in the same
pan saute the ramp leaves until wilted.
Plate:
Spoon lemon crema onto plate
Place asparagus over lemon crema
Place bass filet over asparagus
Place sauted ramp leaves and pickled bulbs on
bass filet
Arrange shrimp around plate
Drizzle with extra virgin olive oil.
Let us do the cooking!
Be sure to check out our catering menu
here! |
|
Benziger
Sauvignon Blanc
