SCHEDULE


Striped Bass
by Sous Chef Howard Kalachnikoff, Gramercy Tavern

Fennel, Olives and Fingerling Potatoes


For Fish Fork, Place Knife, Sauce Spoon:
  • • Striped Bass is pan-roasted with butter, veg stock, garlic and thyme
  • • Fennel Puree (fennel, shallots, garlic, leeks, potatoes, cream, Riviera)
  • • Sautéed fennel battons, halved fingerlings, purple potatoes (shallots, olive oil, salt, lemon), halved Taggiasca olives
  • • Shaved raw fennel, shaved lightly picked fennel and fennel fronds
  • • Taggiasca olive oil (Taggiasca olives blended in their own oil)

For the Striped Bass:
  • • 4 oz portions
  • • Pan roast with butter, veg stock, garlic, thyme and lemon; cook for 3 minutes on the first side over medium heat, and then 1 minute basting on the second side

Roasted Potatoes & Fennel
  • • Fingerling potatoes, cooked in salted water, peeled, halved, stored in olive oil, seared until golden brown on pan
  • • Purple potatoes, cooked in salted water, cut in ½” rounds, seared on pan
  • • Fennel batons, 1” long, roasted on pan
  • • Shallot, minced
  • • Lemon juice

Glazed Leeks & Olives
  • • Leek whites, cut on slight bias ½“ thick, dressed in olive oil & salt, steamed in combi at 86° C for about 12 minutes or until just cooked, glazed to order with butter, veg stock, lemon juice

Garnish
  • • Black olive oil, taggaisca olives blended in vitaprep with some of their oil
  • • Fennel, shaved thin, raw
  • • Fennel, shaved thin, cold pickled in half rice wine vinegar, half water
  • • Fennel fronds
Fennel Leek Puree

Ingredients:
2½qtFennel, Core Removed, Medium Diced
2qtLeek Whites, Sliced
1ptShallots, Sliced
¼cGarlic, Sliced
1ptKennebeck or Yukon Potato, Peeled, Medium Diced
1qtHeavy Cream
2qt+Veg Stock
1ptGrapeseed Oil
--Salt & White Pepper
--Lemon juice

Method:
  • 1. In a medium rondeau, sweat fennel, leek whites, shallots and garlic with olive oil and salt, no color. Cook until vegetables begin to soften.
  • 2. Add potato. Season. Cook another 5 minutes.
  • 3. Add heavy cream and turn heat down to low. Allow to slightly reduce and thicken without scorching the bottom of the pan.
  • 4. Add vegetable stock to cover. Simmer for about 30 minutes, until all vegetables are completely soft.
  • 5. Blend in a vitaprep in batches, streaming in grapeseed oil to each blender. Pass through a chinois.
  • 6. Adjust consistency with veg stock. Season with salt, white pepper and lemon juice.