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Seared Wild Striped Bass, Porcini Ravioli,
Fennel Purée, and Anise Juice
Serves 8
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4 oz. (8 pieces) Wild Stripped Bass Filet
3 pieces of Fennel
1/2 lb. Fresh Porcini Mushrooms
1 oz. Garlic Chopped
1 oz. Shallot Chopped
8 ea. Wanton Wraps
1 ea. Egg Yolk
Star Anis (8 pieces)
16 oz. Chicken Stock
1 oz. Tomato Paste
2 oz. Butter
12 oz. Olive Oil
Salt and Pepper to taste |
Method
Clean and portion the fish, score the skin and salt and pepper.
Slice Fennel and cook slowly in 10 oz. of olive oil with salt and
pepper, strain and purée in blender until smooth. Clean and
cube porcini mushrooms and sauté with garlic and shallots.
For ravioli, place cooled mushrooms in center of wanton and egg
wash around the outside. Fold over and seal shut. To finish the
dish sear fish with remaining oil, poach ravioli in boiling water,
reduce chicken stock with 3 pieces star anis, tomato paste and finish
with butter, and warm fennel puree. Place fish on plate with ravioli
and purée above, finish with sauce around, garnish with fresh
thyme and decorate with whole star anis
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Biltmore's Executive Chef, Philippe Ruiz
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