- 1 fillet of 6 oz Black Bass, Pin Bone Out
- 1 tbl of vegetable oil
- For puree
- 1 small sugar pumpkin
- 1 qt of milk
- 2 tbl of butter
- Sachet of toasted star anise, clove and cinnamon
- For Sauce
- 1 Leek Chopped Small
- 2 Shallot Chopped Small
- 1 clove garlic
- 3 white mushroom
- 2 tsp licorice powder
- 1 qt vegetable stock
- 2 tsp lecithin
- 16 oz. hefeweizen
Start the sauce first, In a small rhondo sweat the chopped vegetable in olive oil until translucent, add the licorice powder and toast, deglaze with the beer and reduce by half. Add the veg stock and let simmer for 20 minutes, with a stick blender puree the mixture until smooth. Pass through a fine sieve. Add the lecithin and set aside. Clean the pumpkin saving the seeds, Sachet the seeds with the toasted spices. In a medium pot add the peeled pumpkin flesh, the sachet, salt and pepper, cover with milk and simmer very gently until the pumpkin is just tender. Strain reserving the liquid, discard the sachet, puree in a blender using a little of the cooking liquid to thin out and finishing with the butter. Season to taste. Saute the fish skin side down in a medium high sauté pan with veg oil until brown, flip over and finish cooking until just done. On a serving plate spoon the puree and top with the fish, using a stick blender emulsify the sauce until frothy and spoon around the fish.
