Chef Keaton and Staff

Home

Almond-Crusted Striped Bass

Ingredients

Directions

In a small bowl, whip egg and water until smooth. Put the almond flour and salt in a pie pan for coating the fish. Lightly brush the flesh sides of the filets with the egg mixture, then lightly coat with the almond flour. In a sauté pan over medium high heat, add 2 oz. butter and cook until brown and starting to smoke. Carefully add bass filets cooking almond sides first until brown and crisp. Turn filets cooking briefly until fish is set. Transfer fish to a warm platter. Pour off excess oil from the fish pan. Add orange juice and mirin and reduce to light syrup. Remove from heat, cover and keep warm. Just before service, swirl in remaining 1 ounce of butter, add orange segments and adjust seasoning.

Plating

Slice jasmine shrimp rolls in half and arrange in the center of a hot plate with one portion of striped bass. Spoon orange sauce and segments around plate, drizzle with pepita vinaigrette and arrange bok choy around the plate. Garnish fish with fresh chives.

Jasmine Shrimp Rolls

Ingredients

Directions

In a small saucepan over medium heat toast rice briefly. Add broth and salt, bring to boil. Reduce heat to low simmer, cover and continue to cook for 8 to 10 minutes or until al dente. Add shrimp cover and continue to cook over low heat 1 – 2 minutes. Remove from heat transfer to a mixing bowl and cool by fanning off steam. Add vinegar and fish sauce and reserve. Blanch lettuce leaves and bok choy julienne in salted boiling water and refresh in ice water, dry leaves and lay out on work surface. Fill leaves with reserved rice mixture; wrap loose ends of lettuce over rice then roll into a tight cylinder. Transfer rolls to pie pan with a small amount of lightly salted water, cover and steam over low heat 5 to 7 minutes. Before serving add the bok choy to the roll pan, cover and simmer briefly to warm through.

Pepita Vinaigrette

Whip vinegar and salt into oil and reserve.

RECIPES

Brussels Sprouts 101 (Video)

Pancetta-Wrapped Pork Loin

with Pistachio Pesto (Video)

Filet of Beef Tenderloin

with Roasted Ratatouille

Tamarind Glazed Duck Breast

with Fried Rice Fritters

Pimenton-Scented Pork Tenderloin

Piper Pork Chop Pop

Pan-Roasted Lamb Chops

and Baby Squash with Tomato Orzo

Chicken and Lobster

Black Bass

with Lemon-Scented Grits

and Red Wine Reduction

American Lobster

with Parmesan Griddle Cakes

and Soybean Succotash

Almond-Crusted Striped Bass

with Blood Oranges and Bok Choy

Grilled Bluefin Tuna

Grilled Chèvre-Stuffed Tomatoes

Jasmine Shrimp Rolls

Cap Haz Brule

Apricot Rhubarb Salsita

Fresh Rhubarb Betty

Spicy Rhubarb Chutney

Pepita Vinaigrette

Tabasco Vinaigrette

Home

Beverages

Banquets

Dinner Menu

Gift Cards

Directions