Wild Striped Bass with Caramelised Bananas and Sultana Sauce

Name: Wild Striped Bass with Caramelised Bananas and Sultana Sauce (Filet de Cherne com Banana Caramelada e Molho Agridoce de Passas)
Cuisine: Brazilian
Ingredients: Microgreens, to garnish (optional); 170 g unsalted butter; 1 garlic clove, very finely chopped; 1 large shallot, very finely chopped; 2 tablespoons soy sauce; 3 tablespoons fresh lemon juice; 30 g unsalted butter; 4 firm but not green bananas; 3 tablespoons chopped fresh coriander; 110 g sultanas; 3 tablespoons extra virgin olive oil; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; 4 x 140 g skin-on pieces wild striped bass, cut from the thick centre portion

Filet de Cherne com Banana Caramelada e Molho Agridoce de Passas

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rio de Janeiro

By Leticia Moreinos Schwartz

Published 2013

About

You’ve probably heard the term nouvelle cuisine before. Now imagine Brazilian nouvelle cuisine. If you can’t, then you must visit Olympe, the restaurant whose chef started it all. Claude Troisgros, son of the legendary chef Jean Pierre Troisgros, landed in Brazil in 1978 after Paul Bocuse asked him if he wanted to

Ingredients

Americas
Brazil
Rio de Janeiro
Fish course
Pescatarian

Ingredients

Method