Yield: 4 Servings

Ingredients:

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
  

Method:
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.

back to top