Crisp Skinned Black Bass

Chef Peter
• Top of the Square Catering's Executive Chef
Aug 14, 2016


  • 4 Servings


  • 4 each, 6 ounce black bass, cross cut skin side
  • Salt and white pepper to taste

Pernod Broth

  • 1 quart fish fumet
  • 2 each, shallot, peppercorn, bay leaf, tarragon
  • 1 cup pernod
  • 1/2 cup heavy cream
  • Salt and white pepper to taste

Fricassee of Vegetables

  • 2 bunches spring garlic, split in half 1 1/2 inch long
  • 2 red peppers, diamond cut
  • 2 zucchinis, diamond cut
  • 2 summer squash, diamond cut
  • 1 eggplant, diamond cut
  • 1 pound of fava beans, cleaned and skinned
  • Salt and pepper to taste


Crisp Skinned Black Bass: Pan sear skin side and finish in oven.

Pernod Broth: Sauté shallots, peppercorn, bay leaf, and tarragon. Flambé with Pernod then add fumet and reduce by half. Add heavy cream. Reduce to nappe. Strain through chinois.

Fricassee of Vegetables: Sauté all ingredients until cooked al dente. Season.

Chef Peter
• Top of the Square Catering's Executive Chef
Aug 14, 2016
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