Here is our first attempt at cooking blue nose bass. We poached it sous vide and served it on a salad of white asparagus and morel mushrooms marinated in maple vinegar. A few sprigs of mache add a crispness to the rich dense fish. A drizzle of olive oil finishes the plate.
akiandalex@ideasinfood.com
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Blue Nose Bass
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To Be Read
- Aki Kamozawa & H. Alexander Talbot: Maximum Flavor: Recipes That Will Change the Way You Cook
Diana Henry: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
Gaitri Pagrach-Chandra: Sugar and Spice: Sweets and Treats from Around the World
Ludovic Lefebvre: LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre
James Freeman: The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
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