Seared Black Bass, Chinese Long Beans, Fingerling Potatos, Goji Berry Broth
Chef Mohammad Islam of Chateau Marmont – Los Angeles, CA
Adapted by

Yield: 4 Servings


    Gojiberry Broth:
  • 2 cans San Marzano Tomatoes, plus 1 cup liquid
  • 3 cloves garlic, chopped
  • 2 ounces goji berries
  • ½ cup chicken stock
  • 1 Tablespoon butter
  • 1 Tablespoon oil

    Long Beans:
  • 1 cup sofritto
  • ¾ Tablespoon rice wine
  • ¾ Tablespoon soy sauce
  • ½ ounce ginger, julienned
  • 1 pound long beans, blanched

    Fingerling Potatoes:
  • 12 ounces fingerling potatoes
  • 2 ounces mixed herbs (thyme, lavender and rosemary)
  • 1 Tablespoon salt
  • 1 Tablespoon pepper
  • 2 Tablespoons butter
  • 2 ounces shallots, finely chopped
  • Salt and white pepper

    Black Bass:
  • 4 fillets of black bass (approximately 6 ounces each)
  • Olive oil
  • Salt and cayenne pepper

For Goji Berry Broth:
Heat the oil and butter in a large saucepan. Add garlic and 1 ounce of the goji berries and sautee until golden brown. Crush tomatoes by hand and add to pan. Cook for 5 minutes then add tomato liquid, chicken stock and remaining goji berries, in a bouquet garni. Cook 5 minutes more, remove from heat, and remove goji berry bouquet garni.

For Long Beans:
Heat sofritto, rice wine, soy sauce and ginger. Add blanched long beans and toss to coat.

For Fingerling Potatoes:
Cover potatoes with water in a large saucepan. Add herbs, salt and pepper and bring to a boil. Simmer until cooked through, then slice potatoes in ½-inch rings. Heat butter, add shallots and season with salt and white pepper. Sauté until translucent, then add potatoes and toss to coat.

For Black Bass:
Season the fish with olive oil, salt and cayenne pepper. Sear filets skin-side down in a non-stick pan over medium heat.

To Assemble and Serve:
Spoon ¾ - inch of the goji berry broth into the bottom of a bowl. Place fingerling potatoes in the broth and top with long beans and bass.

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   Published: October 2006