Striped bass with first peas.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Vitamix Vita Prep 3 and FOH.
DEHYDRATED PEAS
INGREDIENTS
- Dehydrated Peas
METHOD
- Place either fresh blanched or frozen peas in a dehydrator and let it sit until marble hard.
- Blitz in a Vitamix until a powder.
- Season with a little bit of salt.
PEA PUREE
INGREDIENTS
- Cream
- Handful of pea pods
- 2 ea. Garlic cloves
- ½ Onion
METHOD
- Cook down onion and garlic in heavy cream and reduce almost by half.
- Place in Vitamix and blend slowly dropping the pods in. Important: Pull strings off pods. I didn’t and spent 5 extra minutes cleaning the container.
- Drop the pods in and let emulsify until smooth. The heat from the cream and Vitamix will cook the peas.
BASS
INGREDIENTS
- Butter 1 nub
- Thyme 1 sprig
- Oregano 1 sprig
METHOD
- Filet, slice, and sear fish in pan. Baste with butter and herbs.
