Primary Ingredients
1 pound Corvina Bass, portioned into 4 pieces
Olive Oil
1 cup pearl barley- rinsed
½ cup Beech mushrooms
¼ cup Napa cabbage, red cabbage, and Dino kale- finely cut, chiffonade style
1/8 cup grated Nantes (juicing) carrot
1 tablespoon olive oil
1 tablespoon raspberry vinegar
1/8 cup toasted almonds
1 cup blackberries
¼ cup rice wine vinegar
¼ cup water
1 Tablespoon olive oil
1 teaspoon salt
2 teaspoon sugar
1 piece of fresh lavender
4 blackberries to garnish
Primary Technique
- Preheat oven to 350 degrees. Season sea bass with salt and pepper. Drizzle oil in an oven-safe sauté pan. On medium heat, cook on the stove top 4 minutes then place in the oven for 40 minutes. Fish will be ready to serve.
- In a medium saucepan, cover rinsed barley with 3 cups water and simmer until tender, about 15-20 minutes.
- Drain off extra water and reserve. In a small sauté pan, roast mushrooms with olive oil and salt and pepper until golden brown. Add cabbage and kale, stir gently until slightly wilted for 1-2minutes. Add barley, carrots and almonds. Continue to stir gently 1-2 minutes until all ingredients are warm.
- In a small sauce pot on low heat, cook down the blackberries with rice wine vinegar and water for 5 minutes. Add blackberry mixture to a blender. Add salt, sugar and olive oil and blend thoroughly.
- Strain through chinois (extremely fine strainer). Stir the lavender sprig in the blackberry sauce for one minute then discard.
- In the middle of a white 10” plate put ½ cup of the barley salad. Place the bass in the center of the plate with the crust facing up. Drizzle the sauce around the salad and garnish with a single blackberry.
