Black Bass, Olive Oil Powder, Potato Coffee Sauce Serves 1 as Amuse. I decided to experiment with new techniques and ingredients on this dish. The olive oil powder works well with the potato foam and makes a nice backdrop for the Black Bass. 1 g Coffee Grinds 10 g Black Bass Skin On 10 g Tapioca Maltodextrin 30 g Olive Oil 50 g Yukon Gold Potato 10 g Heavy Cream 5 g Echire Butter Salt Pepper 1 Srig Chervil 1 Serrano Slice Rinsed -Robot Coupe Maltodextrin and Olive Oil until powder forms. Tamis. Add coffee grinds. Reserve. -Simmer potato till tender. Strain. Peel Skin. Whisk into boiling cream and butter. Pass through a chinois. Put in a charger. Charge 1 time. Shake 5 times. -Season fish. Sear in oil skin of fish. Baste with the oil to cook the flesh. -Spoon potato in one half of a plate. Spoon the powder in the other half. Put the fish on a fork and set in middle of the potato and powder. Add serrano and chervil to fish. -Serve Keywords: Main Dish, Intermediate, Seafood, Dinner, Fish, Immersion Blender, The Daily Gullet ( RG2102 )
