Seabass with Red Kosho and Savoy Cabbage
A perfectly light fish dish from Chef Shaun Hergatt's menu at Vestry 2.0 in New York.
Keywords
- chef
- fine dining
- foodie
- gourmet
- luxury
- travel
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Cooking tools:
- Immersion blender
- Kitchen scale
- Chef's knife
- Cutting board
- Stove
- Pot
- Saucepan
- Mixing bowl
- Colander
Ingredients
- 250 g White Wine
- 250 g Rice Wine Vinegar
- 2 ea Star Anise
- 400 g Heavy Cream
- 200 g Butter
- 20 g Fresh Ginger
- 2 g Red Yuzu Koshu
- Extra virgin olive oil 3ml
- 500 g Fine Diced Green Cabbage Leaves
- 1 ea Garlic Clove
- 1 ea Fresh Bay Leaf
- Parmesan
- Whole Butter
- Salt
- Pepper
- 160 g Sea Bass
- 40 g Red Koshu – Ginger Sauce
- 10 g Tomato Oil
- 60 g Savoy Cabbage
- 1 ea Poached Celeriac Circle (30mm)
- 1 ea Poached Granny Smith Apple (30mm)
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