Recipe from Bice executive chef Mario Cassineri
425 Island Ave., downtown
BICE is leaving the one night of romance for the amateurs, and will be celebrating with “3 Nights of Valentines.” From Feb. 12-14, you can enjoy live music from urban violinist, Yvonne Shay, and choose from three menus at three different price points. $49, $56, $65. This sea bass recipe is found on the $56 and $65 menus.
Executive chef Mario Cassineri loves to use a mix of traditional and contemporary Italian trends at BICE. Incorporating old-school methods with innovative cooking techniques, guests are introduced to classical renderings with a modern twist. The Mediterranean Sea Bass or as Northern Italian’s call it, Branzino, is a traditional dish that Mario prepares fileted and butterflied, leaving the tail on. The subtle herbs and cedar-wood plank give the fish a flavorful finish.
Cedar Plank Mediterranean Sea Bass
1 pound fresh sea bass filet, butterflied, skin on
1/4 cup fresh, mixed herbs
2 tablespoons extra-virgin olive oil
1/3 cup shallots, chopped
1/2 cup white wine
2 tablespoons fish stock
6 cherry tomatoes
Salt and pepper to taste
Truffle essence to taste*
- Season the butterflied sea bass (skin down) with fresh herbs, a little bit of extra-virgin olive oil, salt and pepper.
- Place sea bass on a cedar plank that has been soaked in cold water for two hours. Place in the oven and broil for 6-7 minutes on high.
- In a sauté pan set to medium heat, mix extra virgin olive oil, chopped shallots, white wine and make a reduction.
- Add fish stock and emulsify. Season with salt and pepper and add cherry tomatoes that have been briefly sautéed in extra-virgin olive oil.
- Add truffle essence and cover the sea bass with the sauce as soon as it is ready.
* Available at Whole Foods, Jonathan’s and other specialty shops.
Cassineri suggests serving this with Caponata (zucchini, eggplant and bell pepper, flash fried, separately). Mix vegetables together and sauté with a small amount of celery, carrot, onion, pine nuts, raisins and dark chocolate. Season with salt and pepper.