Black Bass, Olive Oil Powder, Potato Coffee Sauce

[Brian Redzikowski]

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 )