Ingredients Seafood Fish Striped Bass Striped Bass with Sweet Carrots and Cider Glaze 4.0 (3,051) 2 Reviews Chef Bruce Sherman will only cook with sustainable fish. (Download Seafood Solutions: A Chef's Guide to Sourcing Sustainable Seafood at chefscollaborative.org.) While in the Galápagos, he used wahoo in this recipe; in Chicago he opts for striped bass or halibut. To prepare the carrots, he cooks them without stirring until they blister, then glazes them in cider and cider vinegar. By Bruce Sherman Bruce Sherman Why Because he knows the importance of restraint, and it shows in his French-American cuisine. "I'm not interested in inventing new rules," Sherman says. "I like combining ingredients in an interesting way." Born Highland Park, IL, 1961. Education École Supérieure de Cuisine Française Ferrandi, Paris. Experience The Dining Room at The Ritz-Carlton, Chicago; Eric Frechon, Paris. Career turning point "I'd been groomed to become a doctor or a lawyer. But in college I realized I could do whatever I damn well pleased." Most memorable experience "Living in India for three and a half years. My wife was working for a humanitarian agency there, and I was a dependent spouse—a career I highly recommend. I got to travel around and learn how to cook Indian food in homes and hotels in Kerala, and I got to work with Rajasthani villagers, teaching them how to cook Western food." His favorite items on North Pond's menu The egg appetizers. "They're never popular, but I keep them on the menu anyway, just because I can." On his nightstand Burgundy Stars by William Echikson, the story of chef Bernard Loiseau's search for the third Michelin star at his restaurant, La Côte d'Or. Loiseau committed suicide in February 2003, after the restaurant's GaultMillau rating dropped two points. "The whole thing hit me pretty hard. It forces you to put everything in perspective." How he keeps his perspective "At North Pond, we decided to add a dollar to the price of every wine bottle and donate it to charity, and match it with an extra dollar per bottle from the profit off the wine list." Won Best New Chef at: North Pond, Chicago Food & Wine's Editorial Guidelines Updated on August 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 25 mins Total Time: 40 mins Yield: 4 Ingredients 1/2 cup apple cider 1/2 cup cider vinegar 1 tablespoon unsalted butter 3 tablespoons extra-virgin olive oil 1 1/2 pounds carrots, peeled and sliced on the diagonal 1/8 inch thick 2 garlic cloves, crushed and peeled 2 rosemary sprigs Salt and freshly ground pepper 1 tablespoon chopped parsley 1 tablespoon vegetable oil Four 6-ounce skinless striped bass fillets or other sustainable meaty white fish fillets Directions In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes. Remove from the heat and stir in the butter. Meanwhile, in a nonstick skillet, heat the olive oil. Spread the carrots in an even layer and add the garlic and rosemary. Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer. Discard the garlic and rosemary. Season the carrots with salt and pepper. Stir in the parsley and half of the cider glaze. In a nonstick skillet, heat the vegetable oil. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer. Transfer the caramelized carrots to plates and set the fish on top. Drizzle with the remaining cider glaze and serve. Suggested Pairing For Bruce Sherman's luscious bass, try pouring a dry Riesling—the variety's distinctive green-apple notes are delicious with the cider glaze in this dish. Riesling is typically assumed to be sweet, but dry versions are becoming more popular and are being produced in many regions around the world. Rate it Print