White Sea Bass with Porcini Mushrooms, Cherries, and Sea Beans
2.7oz Portions California White Sea Bass
4ea Porcini Mushrooms
¼ lb Sea Beans
2ea Bing Cherry Pitted
¼ C Cherry-Black Garlic Puree
1 C Parmesan Cream
Cherry Black Garlic Puree
1 lb Bing Cherry, Pitted
2ea Black Garlic Heads, Peeled
2C Red Verjus
Combine all ingredients and bring to a simmer. Cook for 20 minutes, puree till smooth and pass through a chinois.
Parmesan Cream
1 Shallot, Sliced
6 Garlic Clove
2 Thyme Sprig
1 Bay leaf
1 lb Parmesan Cheese, Diced
½ C Dry Vermouth
1C Chicken Stock
1 QT Heavy Cream
TT Salt and Pepper
Sweat shallots, garlic in a little butter until soft. Deglaze with vermouth and reduce until almost dry. Add chicken stock, thyme, bay leaf and reduce by half. Add parmesan cheese and cream. Simmer for 10 min the pull off heat and let steep for 1 hour. Strain through cheesecloth and reserve. When ready pour into ISI siphon and charge 2 times.
