Striped bass

Shaun Hergatt

Shaun Hergatt

26th February 2015
Shaun Hergatt

Striped bass

Striped bass


  • Dish components:
  • 160g - Bass Filet
  • 30g - Carrot Purée
  • 5g - Chopped Fennel
  • 3 ea - Tri Color Carrots
  • 3 ea - Black Carrot Ribbons
  • 3 ea - Carrot Tops
  • 30ml - Kalamansi Emulsion/ Nasturtium Flowers
  • Carrot puree:
  • 500g Carrots
  • 50 g Butter
  • 3 ea Cardamom Pods
  • Xanthan Gum
  • Kalamansi emulsion / Nasturtium flowers:
  • 1000g Kalamansi Juice
  • 150g - Sugar
  • 100g - Nasturtium Flowers
  • 100g - Butter
  • 50g - Cream
  • A squeeze of lemon juice
  • Salt/pepper to season


Carrot puree:

1) Peel carrots

2) Vacuum pack with cardamom pods and butter

3) Cook until tender

4) Blend the carrots with Xanthan gum until smooth

5) Mix together and chill

Kalamansi emulsion / Nasturtium flowers:

1) Reduce the kalamansi juice with the nasturtium flowers on a high heat by 70%.

2) Mix in a vitaprep, or a normal blender if you don’t have a vitaprep.

3) Strain through a fine chinois.

4) Whisk with butter cold chunks of butter.

5) Add the heavy cream.

6) Season with salt, pepper and lemon juice.

7) Strain the sauce through a fine chinois

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