Here, fishy fishy

After poring over his latest cookbook acquisitions, namely Under Pressure, the Thomas Keller cookbook about sous vide, and On the Line about Eric Ripert's Le Bernardin, Clinton got inspired to not only cook an actual meal, but one that had fish! The last thing he wants to do is cook fish at home, or do anything remotely close to what he does at work, and understandably so. It's not like I want to (a) talk on the phone after work, (b) read the Chronicle if I'm not doing tearsheets or (c) go anywhere near a computer. (But if you ask me to bitch and whine/wine about work, then I'm game.) So when I got the phone call that he wanted to cook d-dinner, I was stoked.

Pan-fried striped bass, roasted romato, tamarind jus, corn puree, sea beans, tamari glazed spring onions, shaved fennel, roasted nut dust, and curry oil. Also, roasted Japanese sweet potatoes, smoked pimento-fried egg emulsion.

Fried egg in the pan, and in our blender. Yummm, fried eggggggs.



Roasted Romas and an onion. (He didn't use the onion for the dinner but I ate some of it...now that's an awesome blossom.)



Sea beans, which I've never had before but they're surprisingly salty and crunchy. Because of their appearance, I thought they would have felt/tasted like asparagus, but the texture was reminiscent of celery because it was crunchy, and the beans were salty like the ocean. I guess that makes sense since they apparently grow in salt water.



And only since I like watching him cook fish, the progression: cutting, pressing, feeling, buttering!





Roasted Japanese sweet potatoes and the egg emulsion. The sweet potatoes were really starchy and sweet; I might have to start incorporating them into my normal grocery list.



The plate before much was plated. The piles that look like sand are the roasted nut dust that he ground up in the coffee grinder. Orange/red sauce is the tamarind jus and the yellow sauce is corn puree.



Final dishes. That's the coffee maker in the background. Yum, coffee. I mean, yum, fish.