Sautéed Black Bass with Chorizo Emulsion
by Perrier, Georges
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Directions
For the Black Bass:
Clean, boneless, portion and cook on order.
For the Rice:
Cook basmati rice like pilaf, finish on order with chili spice and a fricassee of red pepper dice and sweet corn, minced shallots, chive and seasoning.
For the Sauce:
Sweat the shallots and garlic with the diced chorizo, and the thyme and bay leave. When colored, add the diced red bell pepper, the Anaheim pepper and the red onion. Cook for 3 minutes and deglaze with Tio Pepe, reduce, add the chicken stock and cook for 15 minutes. When cook blend with fresh butter and olive oil to taste. Check seasoning.
For the Squid Ink Coulis:
Sweat in butter the shallots, celery, leek and scallops with the thyme and bay leaves. When soft, add the mussel stock, cook for 2 minutes and finish with the ink. Bring back to boil, add some butter and blend. Check seasoning and pass.
Ingredients
For the Sauce:
5 shallots
4 garlic cloves
3 chorizo sausage
½ red pepper bell
½ Anaheim pepper
1 red onion
Tio pepe (sherry) to deglaze
Thyme and bay leave
Cayenne pepper
Olive oil
Butter
2 qt chicken stock
For the Squid Ink Coulis:
Scallops scraps 1 cup
2 shallots
Thyme and bay leave
1 celery stalk
1 leek (white)
2 cups mussel stock
Ink