Black Bass with Caviar Vinaigrette Recipe

Black Bass with Caviar Vinaigrette Recipe
Staff Writer

Chef Laurent Gras served this dish as part of a special menu served at BLT Fish in New York City for one week during the first week of May. It is perfect timing since black bass season begins the first of May. 

Ingredients

For the fish:

  • ¾ pound (400 grams) black bass fillet, pin bones, and skin removed, sliced finely width wise
  • 1 ½ ounces (40 grams) yuzu juice
  • 4 tablespoons plus 1 teaspoon (60 grams) extra-virgin olive oil
  • Salt, preferably Murray River

For the caviar vinaigrette:

  • Pinch of (4 grams) shallots
  • 1 teaspoon (6 grams) pressed caviar
  • 1 ½ ounces (40 grams) apricot oil
  • Sea salt
  • Red Togarashi
  • 2 ½ teaspoons (20 grams) Osetra caviar

For the red ribbon sorrel/shiso:

  • 1 ½ ounces (40 grams) red ribbon sorrel, rinsed and dried over a towel
  • 2 ½ teaspoons (20 grams) red shiso, rinsed and dried over a towel
  • Salt, preferably Murray River
  • 1 large teaspoon (8 grams) apricot oil
  • Zest of 1 lime

For the toasted nori:

  • 2 nori sheets
  • Soy sauce

Directions

For the fish:

Place the fish over the plate, forming a 4-inch diameter ring. With a brush, season the fish with the yuzu juice. Drizzle with olive oil and season with salt. 

For the caviar vinaigrette:

Dice the shallots finely and rinse under running water, draining perfectly. Blend the pressed caviar into the apricot oil and season with salt and the red togarashi. Place in a container and add the shallots to it. Add the caviar to the vinaigrette at the last minute. 

For the red ribbon sorrel/shiso:

Season the sorrel and shiso with the salt, apricot oil, and lime zest. 

For the toasted nori:

Brush the nori with the soy sauce and dehydrate. Cut into ¼-inch width strips and place over the salad. 

Place the vinaigrette over the fish, then top with the salad and the toasted nori. 

Vinaigrette Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Vinaigrette Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!