Roasted bass with potatoes "risotto-style" with sweet pea butter and truffles (Serves 4)

4 pieces Chilean bass (6 oz.)
6 cups diced Yukon Gold (or Russet) potatoes (cover wth a damp towel until needed)
1 quart heavy cream
Salt and cracked black pepper
I sprig rosemary I head of garlic, cut in half
Truffles, or truffle oil (optional)
2 cups fresh or frozen sweet peas (thawed if frozen)
1 lb. unsalted butter, at room temperature

    For the potatoes "risotto-style":
  • Simmer cream wth rosemary and garlic
  • Add potatoes. Reduce over low heat until potatoes are al dente, season to taste wth salt, pepper, and butter.
  • Set aside over low heat until needed.

  • For the bass:
  • Pan roast 4-5 minutes on both sides. Set aside until needed.

  • For the sweet pea butter:
  • Puree sweet peas with just enough vegetable stock, or water, to cover.
  • Warm lightly and whisk in enough butter to desired consistency.
  • Season wth salt and cracked pepper to taste.

  • Plating:
  • Mound potato "risotto" in center of bowl.
  • Top wth roasted bass and ladle sweet pea butter around bowl.
  • Drizzle wth black truffle al or fresh shaved truffle, if desired

Smoked salmon and crab spring roll with caramelized ginger aioli, ponzu and watercress (Serves 4)

8 pieces shced smoked salmon
I lb. cleaned crabmeat, preferably Jonah leg meat
8 pieces non (seaweed)
8 pieces rice paper
1 % cups mayonnaise 1 tbsp. togarashi (Japanese chili)
Salt and pepper
1/4 cup minced ginger, caramelized in sugar
3-4 bunches watercress, washed
1 cup ponzu, recipe to follow

    For crab salad:
  • Place cleaned crabmeat in medium bowl
  • Add 1/2 cup mayonnaise, togarasfli, salt and pepper to taste.
  • Cover mixture with plastic wrap and refrigerate until needed.

  • For the spring rolls:
  • Soak rice paper (one at a time) in warm water until pliable.
  • Place one piece nori over spring roll wrap, place two pieces smoked salmon at bottom of nori, place 2-3 tbsp. crab salad on top of smoked salmon, roll up securing the edges.
  • Repeat until all ingredients used. Cover with damp towels until needed.

  • For the caramelized ginger aioli:
  • Saute ginger in sugar until caramelized and golden brown.
  • Deglaze pan with white wine. Allow to reduce to au sec (almost dry).
  • When cool, combine ginger with 3/4 cup mayonnaise, mix well, and refrigerate until needed.

  • For the ponzu:
  • Combine the juice of two lemons, one orange, and two limes with 1 1/2 cups of low sodium soy sauce (tamari) and 2 cups sugar.
  • Simmer over low heat until sugar dissolves and reduces by one fourth. Refrigerate until needed.

  • Plating:
  • Cut spring roll into 4-5 pieces, top with a dollop of the caramelized ginger aioli and crown with ponzu-dressed watercress.

Crab Salad, Spring Rolls, Caramelized Ginger Aioli

12 pieces U/10 dry-pac scallops
1 tbsp. cracked black pepper
6 sweet potatoes, roasted, peeled and cooled
2 tbsp. pickled ginger
2 tbsp. cardamon
3 cups cooked black beans, refrigerate until needed
Soy glaze, recipe to follow
I 1/2 cups orange juice concentrate, thawed
2 tbsp. saffron threads, available at any specialty store
1/2- 3/4 cup canola oil
Oil and butter for sautéing

    For the sweet potatoes:
  • Puree sweet potatoes in robotcoup (food processor) until smooth and creamy.
  • Add pickled ginger, cardamon, and black pepper. Pulse to break up pickled ginger and incorporate spices.
  • Remove and set aside until needed.

  • For the orange saffron emulsion:
  • Warm orange juice concentrate with the saffron until it "blooms."
  • Cool to room temperature, whisk in the canola oil slowly to emulsify, continue whisking until all the oil is incorporated.
  • Season with salt and cracked black pepper.
  • Pour into suitable squeeze bottle and refrigerate until needed.

  • For the soy glaze:
  • In a medium pot, comblne the following ingredients: 4 cups soy sauce 8 cups sugar 1 stack crushed lemongrass (available at any Asian market) 1 finger chopped ginger Juice of two oranges 1 leek, deaned, rinsed and chopped 1 heaping tbsp. red chili flakes
  • Mix well, stirring occasionally.
  • Simmer for 1 1/2 -2 hours over low heat. Reduce by one fourth and strain through a China cup or fine mesh strainer.
  • Hold in a suitable bain-marie and refrigerate until needed.

  • For the black beans:
  • Simmer cooked black beans in enough soy glaze to taste.
  • Whisk in 2-3 tbsps. soft butter.
  • Simmer over low heat until needed.

  • For the scallops:
  • Season scallops with salt and black pepper on both sides.
  • Sear on one side only until golden brown, flip over and sear for 30 seconds.
  • Remove from heat and set aside until needed.

  • Plating:
  • Place a mound of the sweet potato puree (room temperature) in center of plate.
  • Ladle black beans around puree.
  • Place seared scallops on black beans and drizzle with orange-saffron emulsion.
  • Garnish with crispy lotus root chips or fried soba noodles.