Great Taste Magazine

By Chef James ChavezServes 4

Heirloom tomato Panzanella / pea coulis / red pepper For the Panzanella:1  Small heirloom tomatoes – diced ½ C Ciabatta bread – cubed & toasted with olive oil 1 1/2 oz Capers – rinsed 2 Leaves fresh basil Zest from 1 lemon Olive Oil Minced fresh garlic Fine ground sea salt Fresh ground black pepper Red pepper flakesCombine all ingredients, season to preference and set aside for 10 minutes.For the Pea Coulis:1.5 C Fresh English peas – shelled (substitute frozen only in dire need) 1 Shallot – peeled and brunoise 1 Clove garlic – minced 1 C Vegetable stock 1 Bay leaf 2 Sprigs thyme White Wine Sea Salt Fresh Ground white pepper Sugar Butter Xanthan gumBlanch and shock in ice water the peas, drain well. Melt butter in a heavy bottom sauce pot, add garlic and shallot and cook till translucent, do not brown. Add bay leaf and thyme, cook for one minute, add white wine and reduce till dry. Add stock, bring to simmer and let cook for 5 minutes. Add drained peas, cook till peas are warmed through, remove from heat and blend till smooth. Adjust seasoning with salt, pepper, sugar. When season is correct, weigh mixture on digital scale and combine with 0.5% by weight of xanthan gum. Blend at high speed for another 2 minutes till xanthan is incorporated. Chill.For Red Pepper Oil:1 Red Bell Pepper 1 Shallot 1 Clove Garlic Olive Oil Sea Salt White Pepper Extra Virgin Olive OilToss garlic and shallot with olive oil, roast in oven. Roast bell pepper over stove till black on the outside, place in container and cover with plastic for 5 minutes. Remove pepper, peel off charred skin, and remove seeds and stem. Place pepper, roasted shallot and garlic in blender and blend on high speed, slowly incorporating oil till emulsified. Season with salt and pepper.For the Bass:4 (6.5 oz) Striped Bass Filets Salt White Pepper Grapeseed Oil ButterSeason filets with salt and pepper. Heat grapeseed oil in a cast iron pan till hot, add filets and cook skin side down for 4 minutes or till skin is crisp. Carefully flip filets and add butter to the pan. Continue cooking for an additional 3 minutes, continually basting filets, remove from pan and drain on paper towels.To Plate lace room temperature Panzanella in ring mold on the center of a warm plate. Spoon chilled pea coulis around the plate, and place a few drops of red pepper oil near coulis. Remove ring mold, and place Bass on top of Panzanella. Garnish with Tempura Zucchini blossoms and fried basil leaves.