Caramelized Striped Bass, Shaved Fennel-Plum Salad, Roasted Corn and White Pepper Nage

Ingredients (serves 4):

Ingredients: Nage

Procedure:

Place all in a pot and bring to a boil, then reduce the heat to a soft boil (medium high heat). Reduce by half at about 35-40 minutes.

To make the vinaigrette, place shallots, champagne vinegar, and honey in a vita mixer and blend real well, just a couple of minutes. Slowly add oil, salt, and pepper (ground white). You should have a creamy vinaigrette. Place in a squeeze bottle and chill.

To make the salad, in a small stainless steel bowl, mix shaved fennel, corn kernels, diced tomato, micro cilantro, julienned plums, and chives. Toss all together with champagne vinaigrette and then set aside for plating (do this right before you finish cooking the bass so that the salad is crisp and not wilted when plating).

To make the bass, place your sauté pan over medium high heat and add the clarified butter. Let the butter get hot and then add your bass filet (that you seasoned with salt and white pepper) flesh side down in the sauté pan. Caramelize the bass about 2 minutes, then flip on skin side and place in a 400 degree oven for about 4-5 minutes.

Put it all together:

Have a warm bowl ready and place your fennel salad in the very center of the bowl. Place the bass filet over the fennel salad and then pour about 6oz of the nage directly on top of the bass. This will slightly heat up the salad and cause all the falvors to incorporate to one.