Here's a recipe for Crispy Black Bass from Chef de Cuisine Anthony Gray of Michelin 3-star Le Bernardin that can be made with a Made In Non Stick Frying Pan and Made In Saucepans!
Scale fish using a scaler or the inside of a spoon, then fillet. If you wish to skip this step, ask your local fish purveyor to do this for you. Season fish with salt and white pepper on both sides. Let sit for 15 minutes, then scrape the skin by going with the skin to take off excess moisture. Place back into refrigerator unwrapped until ready to cook.
English Peas: Remove pods, blanch, shock (shocking is the act of immediately placing something in an ice bath to stop the cooking process). Take outer layer off of each pea.
Asparagus: Remove bottoms, blanch, shock.
Tomatoes: Cut in half
Mushrooms: Quarter and/or slice.
Heat up a Saucepan on medium and add a generous knob of butter. As soon as it is melted, add asparagus, peas, 1 finely diced shallot, sliced garlic, and mushrooms. Cook until warm and add diced tomatoes; cook for 2 more minutes. Finish with hot pepper and lemon.
Place remaining shallots in small pot with white wine and black peppercorns, reduce by half and strain. Finish strained liquid with red wine vinegar, ½ lb butter, and a squeeze of lemon juice.
Pull fish out 15 min prior to cooking. In a Non Stick Frying Pan, add canola oil and heat up on medium heat. Place fish on the back of a spatula and lightly press fish into the pan skin side down, increasing pressure gradually in a manner similar to performing CPR. After the fish is flat, move it around to get even color. When fish is 90% cooked, flip over to the flesh side for 10 seconds.
Place spring vegetables all over the bottom of a large bowl, place fish on top of vegetables and add as much sauce as desired.
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