SEABASS WITH RED KOSHO AND SAVOY CABBAGE
Gautam@2022 A perfectly light fish dish from Chef Shaun Hergatt’s menu at Vestry 2.0 in New York.
Acclaimed Australian chef Shaun Hergatt’s Vestry, in NYC’s SoHo, offers a high-end dining experience in a sexy and chic yet relaxed environment.
Focusing on a seasonally driven menu, Chef Hergatt highlights produce grown on nearby farms and seafood, meats and poultry carefully selected by the world’s top harvesters enhanced by Japanese ingredients and plated artfully, and playfully.
With spring now upon us, the latest menu is awash with fresh and beautiful plates designed to be shared or devoured alone. In fact, the new menu page dedicated to small bites ensures that each pretty offering can be enjoyed in one bite, making it the perfect entree or appetiser.
vestrynyc.com
For the Red Koshu – Ginger sauce:
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
Procedure:
Combine wine, star anise and pickle liquid into a pot
Reduce to 200g
Add heavy cream and reduce to 200g
Hand blend in butter and bring to a boil
Add yuzu koshu, and chopped ginger and hand blend
Season with salt
For the creamy savoy cabbage:
Ingredients:
- 500 g Fine Diced Green Cabbage Leaves
- 400 g Heavy Cream
- 1 ea Garlic Clove
- 1 ea Fresh Bay Leaf
- 2 ea Star Anise
- Parmesan
- Whole Butter
- Salt
- Pepper
Procedure:
In large pot blanche cabbage in salted water till tender
Remove and shock in salted ice water
Remove from water and press out excess water
In separate sauce pot, reduce heavy cream with aromatics to 200g
Remove aromatics and add cabbage
Season with salt and pepper and reserve for service at room temperature
To Serve:
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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