This months recipe
Glazed Chilean Sea Bass in Orange Ginger Broth

Prepared by:
Chef Uwe Toedter, CEC, AAC
New York Hilton Hotel & Towers, New York, NY

Serves: 1 person

Ingredients:
8 oz. Chilean Sea Bass Fillet
4 oz. Miso Soup Marinade
4 oz. Celery Root Puree
3 oz. Orange Juice
5 oz. Fava Beans fresh or frozen
3 pieces Red Baby Pear Tomatoes
1 piece Orange Section from 1 orange
2 oz. Crayfish Tails
1 oz. Ground Ginger

Method:
Prepare Miso Marinade by adding water to Miso Soup Mix.
Marinade Sea Bass in Miso Marinade for 24 hours.
Broil or grill and brown just before serving.
Place the celery root puree in a round ring mould in the center of the plate and place the crayfish on top. Place the Bass on top of the crayfish. Take the remaining miso marinade and orange juice with the ginger, heat and reduce to your liking. Add Fava beans, orange section and tomato and make sure they are hot. Pour Broth with garnish around the fish and serve at once.

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