The restaurant and catering company is putting a twist on the popular dining experience. Chef Shin Thompson give us a preview of what's on the fall menu and some unique non-alcoholic pairings to enhance the taste of the dish.
Bonsoiree
2728 W. Armitage Ave
Chicago
Reservations: 773-486-7511
http://www.bonsoireechicago.com/
The wild bass is a combination of three different segments, the Leek and Mai Take Fume, Steamed Seasonal Vegetables, and a Seared Wild Bass.
Leek and Mai Take Fume (Fish Stock):
Ingredients:
10 oz. Dashi
2 oz. Mai Take Mushroom stems
0.5 oz. Soy and 0.5 oz. Fish Sauce
2 oz. Leek stems
6 oz. Fish bones
1 oz. Dried Shitake Mushrooms
1 oz. Sake
1 oz. White Wine
Directions:
Low simmer dasbhi with wild bass bones, dried shitake mushrooms, leek stems, mai take stems, sake and white wine for 45 minutes.
Strain out broth, finish with fish sauce and soy sauce while steeping in gen maicha tea for 5 minutes.
Strain one more time.
Steamed Vegetables:
Directions/Ingredients:
Steam 12 oz. of seasonal vegetables, anything from leek to cauliflower work great.
Wild Bass:
Ingredients
4 - 2 oz. Portioned Wild Bass with skin on, scored and sprinkled with light coat of sea salt and Gen Maicha Tea Dust
1 tsp. butter
1 tsp. olive oil
Directions: Sear bass with olive oil skin side down for 30 seconds, turn down heat, add butter. Cook for 1 minute, make sure skin is crispy, turn heat off and leave fish in pan for one more minute.
Plating:
Arrange 2 oz. of steamed vegetables in bowl. Add 2 oz of broth to the vegetables and plate fish on top so that vegetables are visible.
