A Recipe by Eric Ripert

Ingredients

• 2 striped bass fillets, 7-8oz each
• Piquillo peppers, cut into 1in diameter rounds
• Daikon, blanched and cut into 1in diameter rounds
• Daikon sprouts
• Kataifi (shredded filo)
• 3 cups chicken jus
• 2 shallots, thinly sliced
• 6 cloves garlic, thinly sliced
• 6-8 bay leaves
• 2 tablespoons black peppercorns, crushed
• ¼ cup of rice vinegar
• Butter
• Salt and pepper