Roast Bass with Kombu Butter, Iceberg Lettuce and Asparagus
One of Chang’s favorite ingredients in his arsenal of flavor boosters is kombu, a dried kelp that’s typically simmered for stocks and soups. He pulverizes the kombu to a powder and blends it with softened butter to baste striped bass fillets.Quick Fish RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
The kombu butter can be refrigerated for up to 3 days.
Kombu is available at Japanese markets, health-food stores and some supermarkets as well as online at edenfoods.com.
Lemony, medium-bodied Austrian white: 2012 Nigl Kremser Freiheit Grüner Veltliner.