Serves 2-4

 

Ingredients

2 striped bass fillets, 7-8oz each

Piquillo peppers, cut into 1in diameter rounds

Daikon, blanched and cut into 1in diameter rounds

Daikon sprouts

Kataifi (shredded filo)

3 cups chicken jus

2 shallots, thinly sliced

6 cloves garlic, thinly sliced

6-8 bay leaves

2 tablespoons black peppercorns, crushed

¼ cup of rice vinegar

Butter

Salt and pepper

 

Method

Toss the kataifi in melted butter and line onto a baking tray. Bake in an oven at 350°f for about 10 minutes, or until golden brown. Set the kataifi aside. In a medium-sized saucepan, sweat the shallots, garlic, bay leaves and black peppercorns in 1tbsp butter, about 6 minutes.  Deglaze the pan with the rice vinegar.  After the vinegar has reduced by half, add the chicken jus. Allow the aromatics to gently simmer in the jus for about 10-12 minutes. Adjust the seasoning with salt and pepper and set aside. Season the striped bass with salt and pepper. Place the striped bass in a small baking tray with 2tbsp water and 1tbsp butter. Cook the fish in the oven at 425°f for about 6 minutes, or until a metal skewer inserted into the center of the fish is warm to the touch when removed.  While the fish is cooking, take a plate and arrange 3 pieces of daikon and 3 pieces of piquillo pepper into a round shape, alternating the two.  When the fish is done, place the fish in the center of the daikon and piquillo peppers.  Place a little handful of the kataifi and the daikon sprouts on top of the fish. Pour 3 tablespoons of the sauce on the plate and serve immediately.

 

Read more about Eric Ripert here and about FOUR International here.

 

© shimon & tammar; william hereford