Dinner

Soy-Butter Glazed Striped Bass en Papillote with Charred Shishito Pepper, Toasted Black Barley & Black Garlic Beurre Blanc

Name: Soy-Butter Glazed Striped Bass en Papillote with Charred Shishito Pepper, Toasted Black Barley & Black Garlic Beurre Blanc
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 striped bass fillets (6 oz each), skin-on, pin bones removed; 8 shishito peppers; 1 cup black barley, toasted; 2 cups chicken stock (for barley cooking); 3 tbsp soy sauce; 3 tbsp unsalted butter, divided; 1 tbsp black garlic paste; 1 tbsp ginger, thinly sliced; 2 scallions, cut into 2-inch pieces; 1 tbsp mirin; 1 tbsp sake; ½ cup heavy cream (for beurre blanc); 3 tbsp white wine or rice vinegar; 4 tbsp cold unsalted butter (for beurre blanc); Fleur de sel; Cracked white pepper; 1 tsp toasted sesame oil; Micro shiso or micro radish shoots for garnish

A pristine striped bass fillet is steamed in parchment with soy, butter, ginger, and charred shishito peppers, then presented tableside with the parchment cut open to reveal tender flaking fish. It's accompanied by toasted black barley (a nutty, visually striking grain) and finished with a silky black garlic beurre blanc that bridges sweet umami with subtle funk.

1314cal 58gprotein 110gcarbs 74gfat 25min prep 40min cook 2serves

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