Wild Striped Bass Tartare With Chocolate Ivoire Recipes

GRILLED STRIPED BASS

Steps:

• Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
• Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

WILD-STRIPED-BASS TARTARE WITH CHOCOLATE 'IVOIRE'

Steps:

• To make the gelée: Combine gelatin and 1 1/2 tablespoons cold water and set aside. Meanwhile, combine warm fumet and yuzu or lime juice; taste and season as needed with salt. (Bottled yuzu may already contain salt.) Stir in gelatin until it is completely melted. Refrigerate at least 6 hours.
• For the tartare: Toss bass, white chocolate and olive oil. Season with salt and toss again. Refrigerate.
• Combine the flour, cornstarch and baking powder. Using a fork, stir in 1/3 cup cold water until all lumps are gone. Let sit for a few minutes, stir again and add more cold water until batter is about the thickness of pancake batter.
• Heat oil in a small deep pot to 325 degrees. Dip shiso leaves into batter, shake off excess and fry until crisp but not browned. Drain and keep warm.
• Place 2 tablespoons of gelée on each of 4 small plates. Top each with 1/4 of the tartare and lay 2 tempura leaves on top.