Wine: Go for a crisp Sauvignon Blanc here. Do one with no oak and a crisp finish - probably you will end up in New Zealand.
Yield: Varies
Ingredients:
| black bass, skin on |
| mushroom stock |
| butter |
| flour |
| soy sauce |
| brown sugar |
| shiitake mushrooms, medium dice |
| red peppers, medium dice |
| scallions |
| bok choy, whole |
| wide Asian noodles |
| Meyer lemon sauce |
| clarified butter |
| s&p |
Method:
Sear the black bass skin side down. Turn over and briefly cook on the other side. Combine the mushroom stock with the soy sauce and brown sugar. Reduce until desired consistency is reached. Make a burre manie (the mushroom stock has flour already) to thicken the sauce.
Sear the shiitakes, red peppers and scallions in a pan, reserve. Reheat the noodles in some veg. stock. Blanch the bok choy, leaving whole. This will require holding the bok choy so the stem is in the blanching water for a longer time than the leafs are.