Culinary Institute Alain and Marie LeNotre - featuring training and continuing school education in baking program, bread school, catering program, chef career, chef program, chef school, cooking education, cooking through intensive, hands on culinary classes, with a low student-teacher ratio.

Striped Bass with Mangoes and Green Onions

Ingredients :

1250 grams striped bass
1/2 deciliter olive oil
1 deciliter noilly prat or dry vermouth
1 deciliter white wine
40 grams chopped shallots
2 grams chopped garlic
1 pinch thyme flowers

1/2 bay leaf
2 deciliters veal stock
2 deciliters fish stock
10 grams butter
salt and pepper
2 grams lemon juice
160 grams mango trimmings

Garnish:

160 grams mango, julienned
10 grams cilantro, chopped

50 grams olive oil
12 each scallions

Method of Preparation :

1. Scale the fish and remove the fillets. Score the skin and season.
2. Panfry in olive oil, skin side down, then set aside.
3. Deglaze the pan with the white wine and the noilly prat, then add the aromatic garnish.
4. Reduce to glaze , then wet with the veal stock and the fish stock.
5. Reduce by half and puree. Strain into a clean pan.
6. Trim and blanch the green onions . Blanch then for 3 minutes and shock in ice water.
7. Finish fish fillets in oven and cook to desired doneness.
8. Reheat scallions in water and butter. Adjust seasoning.
9. Sauté mango julienne in olive oil, add cilantro and season.
10. Finish sauce with butter and adjust the seasonings.
11. Plate items and serve hot.