4 (7 oz) black bass filets
sea salt and fresh ground pepper to taste
4 tbs egg wash (whisk 1 egg & 3 tbs heavy cream together)
4 tbs panko bread crumbs (or your favorite cereal)
3 tbs vegetable oil
3 thyme sprigs
2 tbs vegetable oil
6 Belgium Endive (split into sixths)
spice mix (see below)
2 tbs chives (thinly sliced)
2 tbs tomato concasse (diced, skinless, seedless tomato)
4 herb bouquets
1/4 tsp ginger (ground)
1/4 tsp coriander seed (ground)
1/4 tsp cinnamon (ground)
1 tbs sugar (granulated)
1/4 tsp star anise (ground)
1/4 tsp cayenne pepper
sea salt to taste
white pepper (ground to taste)
1. Season the fish to taste with salt and pepper. Brush one side of the filets with egg wash, then cover that side of the filets with bread crumbs/cereal, and press down firmly.
2. In a hot saute pan, add 3 tbs oil. Place the filets into the pan (breaded side down first) and cook for 2 minutes. Turn the filets over, add the thyme and cook for approximately 2 more minutes – or until filets are cooked, remove from pan.
3. Meanwhile, place 2 tbs oil into a hot pan. When the oil starts to smoke, add the endive. Toss the endive, add the spice mix and chives. Cook for 1 minute, remove from heat.
4. Place the endive in the center of each of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around, then the balsamic vinegar. Artfully, place the tomato around the fish and garnish with an herb bouquet.
Master Chef Erik Blauberg
Yield: 4 servings
Suggested wine for this recipe:
Alsace Reisling by Trimbach or Paul Blanc