Greg Biggers, Executive Chef-Partner of The Chicago Firehouse Restaurant in the South Loop
The Chicago Firehouse
1401 South Michigan Avenue
Chicago, IL 60605
Chicago Restaurant Week
$48 Three Course Menu
Available through February 9
herb butter, shaved fennel salad, white balsamic vinaigrette
Yield 2 portions
2 pcs tail on Loup de Mer or Branzino
1 bulb shaved fennel
1 shaved, deseeded fresno chili
1 orange segmented
2 pinch espelette or togarashi pepper
2 oz (4T) herb butter
2 oz (4T) white balsamic vinaigrette
8 dill fronds (soaked in ice water for 5 minutes)
For the Seabass:
1 oz (1T) herb butter
Season both sides of the seabass and make sure to remove all pin bones.
Place on pan sprayed sheet tray. Place in broiler for 2-3 minutes rotating to make sure not to get too crispy on any one area. Fish is done when meat is cooked through and skin is crispy. Place fish on plate and pour cooking liquid over top.
In a separate bowl, place thinly shaved fennel, fresno chilies, orange segments, and 1 oz (2T) of the vinaigrette. Season with salt and pepper and espelette or togarashi pepper.
Place on top of the fish and garnish with fresh dill sprigs.
Season with salt and white pepper.
1 tsp diced shallot
1 tsp Dijon mustard
1 cup white balsamic
3 cups grapeseed oil
Mix all ingredients except for oil in medium mixing bowl and then slowly drizzle in oil. Season with salt and white pepper.
For Herb Butter
1lb. softened butter
.5 cup roasted garlic
.25 cp chopped fresh parsley
.25 chopped fresh tarragon
3 zests of lemons
1T kosher salt
Place all ingredients in kitchen aid mixer with paddle attachment and mix until all items are completely incorporated.