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Southeast
Asian Shrimp Broth
Thai Basil
Risotto with Shrimp
Coconut Braised Chicken and Purple Potatoes
Poached Striped Bass with Leek, Carrot and Rice
Noodle Soup
Norman Van Aken’s Stuffed Chicken Breasts
BEVERAGE NOTES
Singha Malt Beverage: This richer version of beer features a
pleasant bitterness and the malty flavors make it a great foil for spicier
dishes, especially the zesty soup, tom-yum. Its dark flavors help add
contrast to crisp, citrusy dishes.
Domaine La
Doucett-Sancerre “Comte La Gondo”: Sancerre is actually sauvignon
blanc grown and produced in the Sancerre commune at the edge of the Loire
valley. A very rich style of sauvignon blanc, without the ‘gamey’ flavors
of Bordeaux blanc, like grass, herbs, sulfur. |
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Poached Striped Bass with Leek, Carrot and Rice Noodle Soup
Serves 4
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4 small striped bass fillets,
scaled and scored on the skin side
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1 large leek, 3-inches x
1/18- inches julienned
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3 cups Southeast Asian Shrimp
Broth
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1 large carrot, spun
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1 small package rice
vermicelli, soaked in hot water until soft
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Grapeseed or canola oil for
cooking
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Kosher salt and freshly
ground black pepper
Season the fillets on both sides.
In a sauce pan coated lightly with oil over medium-high heat, sauté the
leeks until soft, about 2 minutes. Deglaze the pan with broth and add the
fillets, carrot and vermicelli. Cover and poach over low heat for 6 to 8
minutes until done. Taste and correct seasonings. Ladle the soup into
soup bowls and top with the fish, skin side up.
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