Privacy Statement Copyright 2010 by Neubauer & Associates, Inc.
Slow Cooked Wild Striped Bass with Late Summer Corn, Crispy Hominy & Chanterelles

Executive Chef Adam Sobel
RM Seafood

[Serves 4]


1 lb bass scraps

1 cup cream

1 egg white

2 tsp salt

1 Tbsp chives


Place scraps in freezer until very cold and then place in Robo coupe. Process fish with salt and chives then slowly add egg white. The mixture should be homogenous; then slowly add cream and process for 1 minute.

[Wild striped bass]

1-4 lb filet


Split filet down center of blood line without cutting through skin. Remove belly portion and reserve for mouseline. Trim blood line completely off fish and create a perfect rectangle of bass with skin still attached.

Season fish with salt and pepper; then generously spread herb mouseline on the flesh of the fish. When completely covered, begin to wrap fish with its skin into a roulade with plastic wrap. Tightly tie each end and be sure to remove excess air. When rolled and secured in plastic, place roll into a medium sized vacuum bag and seal under medium. Cook at 58ºC for 14 minutes. Once cooked through, remove from bag and pat dry, then lightly sauté in brown butter before serving.

[Corn Pudding]

11 ears of corn, shucked

4 oz truffle oil


Put shucked corn through juicer and strain through a chinois; then combine with truffle oil. Combined liquid should be about 2 1/2 qt. Slowly cook corn and truffle oil until reduced to 1/2 quart. The mixture should be thick. While hot, place in vitaprep blender and puree with truffle butter, regular butter, parmesan and lime juice. Pass through fine sieve, season again and cool.

[Baby Corn]

20 pieces baby corn

Lemon verbena

2 oz butter

Salt and peppe


Clean baby corn removing any corn “hairs.” Slice baby corn very thinly, then season with salt and pepper and lay flat in vacuum bag. Place slices of cold butter on corn and vacuum pack on high. Cook corn sous vide for 30 minutes at 85ºC


1 oz tomato concasse

1 tsp shallot, minced

1 tsp garlic, minced

Chicken jus

Sherry vinegar to taste

Parsley, chiffonade


Tbsp grape seed oil

1/2 lb petite chanterelles


Clean small chanterelles thoroughly then gently sauté with grape seed oil. When mushrooms are about half way cooked, add minced shallots and garlic. Deglaze with splash of sherry vinegar and chicken jus and tomato concasse. Finish with chopped herbs and a small knob of butter to glaze.

[Crispy Hominy]

Fresh white hominy

Fry oil

1/2 lime, zested

Fine sea salt

Sprinkle of cayenne


Simply deep fry fresh white hominy at 400ºF till golden and crispy. Dust with lime salt and a touch of cayenne.


The plating for this dish can be spontaneous and free flowing. Cut two pieces from the roulade laying one down and leaving the other standing up. Place chanterelles and crispy hominy on fish medallion, spooning excess jus from the mushrooms onto the fish. Make a small quenelle with the corn pudding and place between fish medallions. Sporadically place the remaining mushrooms around the plate along with the hominy and baby corn. Garnish with micro arugula and baby corn tips.

site search by freefind
Inspiration for Executive Chefs