Jul 14 2026
Restaurants›The Kitchen Restaurant›Passmore Ranch Black Bass Recipe

Passmore Ranch Black Bass Recipe

Inspired by The Kitchen Restaurant
Time1h
Serves4

Braised Endive, Fennel Soubise, Arugula, Fiddlehead Fern, Morel Mushrooms, and a Ramp-Pancetta Vinaigrette. Chef’s Notes: The Black Bass for our fish course is coming to us from our favorite local sustainable aquafarm, Passmore Ranch. It’s pan-seared to a crispy skin and placed atop a bed of braised endive locally grown by Rich Collins at California Endive, which is cooked in a rich chicken stock then caramelized. The fennel soubise is made by cooking down fennel in cream then pureeing it with fennel tops. Also incorporating wild-foraged morel mushrooms, from Connie Green of Wine Forest Mushrooms, into the dish. Finally, the vinaigrette is made by rendering house made pancetta and folding in pickled wild-foraged ramps, sherry vinegar, and chives. The dish is then finally topped with young arugula.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Braised Endive

    In a large pot, heat the chicken stock and add the endive. Simmer until endive is tender, about 15 minutes. Remove endive and set aside. Reserve stock. In the same pot, add olive oil and caramelize the endive over medium heat until golden brown, about 5 minutes. Season with salt and pepper.

  2. 2

    Make the Fennel Soubise

    Chop the fennel bulb and sauté in a saucepan with a bit of olive oil until softened. Add heavy cream and simmer until reduced by half. Blend until smooth and season with salt and pepper. Fold in chopped fennel tops.

  3. 3

    Sauté the Morel Mushrooms

    In a skillet, heat olive oil and sauté the morel mushrooms until tender, about 5-7 minutes. Season with salt and pepper.

  4. 4

    Prepare the Ramp-Pancetta Vinaigrette

    In a small pan, render the pancetta until crispy. Remove pancetta and reserve the fat. In the same pan, add the pickled ramps, sherry vinegar, and reserved pancetta. Stir in chopped chives and season with salt and pepper.

  5. 5

    Cook the Black Bass

    Season the black bass fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat. Place the fillets skin-side down and cook until crispy, about 4-5 minutes. Flip and cook for an additional 2-3 minutes until cooked through.

  6. 6

    Assemble the Dish

    On each plate, place a bed of braised endive, top with fennel soubise, and place the pan-seared black bass on top. Scatter sautéed morel mushrooms and drizzle with the ramp-pancetta vinaigrette. Finish with a handful of young arugula.

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