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Fried Sea Bass with Chickpea Polenta Chips.

For the Sea bass:

6 whole sea bass

2 cups tapicou starch

Salt and pepper to taste

For the dish:

Stocked scallions

Fried chickpeas

Corn sprouts

For the corn chips, preheat the oven to 200 degrees. Arrange the corn slices in a single layer on a silpatlined sheet pan. Sprinkle with the salt and place in the oven to dry until crisp, about four hours. Remove from the heat and set aside.

For the chickpea polenta, in a medium saucepan, bring the chicken stock and milk to a boil. Add the chickpea flour while whisking constantly. Add the garlic puree and butter and simmer for five minutes, stirring constantly with a wooden spoon. Remove from the heat, transfer to a parchment-lined sheet pan, and spread evenly. Place in the refrigerator until firm, about one hour.

For the Thai chili sauce, in the bowl of a food processor fitted with the metal blade attachment, combine all of the ingredients and puree until smooth, about three minutes. Transfer the sauce to a bowl, season, and set aside.

For the tomato and corn salsa, in a medium saute pan, heat the oil over medium heat. Add the garlic and anchovy and saute until tender. Add the corn, stir to combine, and saute until warmed through. Add the tomatoes, cilantro, basil, onion, scallions, and vinegar and saute until the onions are just tender. Remove from the heat, season, and set aside keeping warm.

To finish the chickpea polenta, preheat the fryer to 375 degrees. Using a 3-inch ring mold cut the polenta into 18 circles. Using a 1-inch ring mold, remove the center and discard to form 18 rings. Place the chickpea polenta in the fryer and cook until golden brown, about two minutes. Remove from the heat and place on a paper towel-lined sheet pan to drain. Season and set aside keeping warm.

For the sea bass, preheat the fryer to 400 degrees. Place the tapioca starch in a large, shallow bowl and season. Coat the fish with tapioca starch, patting off any excess, place in the fryer, and cook until golden brown, about five minutes. Remove from the heat and place on a paper towel-lined sheet pan to drain, Season and set aside keeping warm.

To serve, place a sea bass in the center of a plate and sprinkle some scallions on top. Stack three chickpea polenta rings to to one side, fill with fried chickpeas, corn sprouts, and a corn chip. Spoon some red chili sauce and tomato and corn salsa around the dish and garnish with scallions.

For the corn chips:

1 corn cob, shucked and thinly sliced lengthwise

1 tablespoon kosher salt

For the chickpea polenta:

1 cup chicken stock

1 cup whole milk

3 cups chickpea flour, sifted

1 tablespoon roasted garlic puree

2 tablespoons unsalted butter, softened

Salt and pepper to taste

For the Thai chili sauce:

2 Thai bird chili peppers, steeped I hot water

1/4 cup fermented black bean sauce

1/4 cup mirin

1/4 cup sake

2 teaspoons honey

1 clove garlic, peeled

1 tablespoon chopped cilantro

2 teaspoons chopped ginger

1 tablespoon fish stock

Salt and pepper to taste

For the tomato and corn salsa:

2 tablespoons olive oil

1 garlic clove, peeled and minced

1 anchovy filler, minced

3 cups fresh corn kernels

2 beefsteak tomatoes, peeled seeded, and diced

1 tablespoon chopped cilantro

1 tablespoon chopped basil

1 red onion, peeled, trimmed and diced

4 scallions, green part only, chopped

1 tablespoon balsamic vinegar

Salt and pepper and taste
COPYRIGHT 2001 Culinaire, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2001, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
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Author:English, Todd
Publication:Art Culinaire
Article Type:Recipe
Date:Mar 22, 2001
Previous Article:Shooting Star of Scallops and Whitebait.
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