Greensoro, NC -- Brendan Cox, the chef from the Oakleaf restaurant stops by the Weekend Good Morning Show with a restaurant-quality dish you can make in your own kitchen! Brendan showed us how to make Pan Roasted Striped Bass, Carrot Duo, Port Wine-Ginger Sauce, and Tatsoi.
4ea 5oz Striped Bass Portions
2 tbsp grapeseed oil
2 Bunches Baby Carrots
4ea peeled, diced Carrots
1 shallots, minced
1tsp coriander seeds
2 cups port wine
1 bulb ginger, charred and chopped
4 tbsp butter
1 cup small tatsoi leaves
1. Preheat oven to 350 degrees.
2. In a medium sauce pan place the peeled baby carrots in cold salted water and bring up to a simmer, cook until fork tender, reserve. In another pan place the diced carrots, shallots and coriander together with just enough water to cover, bring to a simmer and cook thoroughly, then puree in a blender, reserve. In another pot combine the port wine, ginger and shallots reduce over medium heat by 2/3.
3. Season the fish with salt and sear in a hot pan skin side down, move the pan to a pre-heated 350 degree oven and continue to cook for five to seven minutes. Whisk butter into the port wine reduction and reheat the baby carrots with a bit of butter and the tatsoi leaves.
4. Plate with the puree down first, followed by the baby carrots, the fish and finish with the port-ginger sauce.