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Ingredients:
4 oz. striped bass fillet
3 shittake mushrooms (chopped)
3 shallots (chopped)
1/4 tsp. poblano pepper
1/4 block tofu (small dice)
1 rib of celery (sliced)
1/2 head of white cabbage
1/4 cup white wine
2 tbsp. soy sauce
1 tbsp. chives

 

Blanch cabbage in salted water; separate leaves and reserve. Sauté mushrooms, 2 chopped shallots, add diced tofu and poblano pepper. Place mixture on bass fillet; wrap bass with blanched cabbage leaf. Place wrapped fillets in skillet folded side down; add white wine to pan along with reserved chopped shallot and sliced celery; simmer for five to seven minutes; add chives. Prepare papparadelle noodles according to package directions.

 

 

Citrus Ginger Vinaigrette:
4 tsp. vinegar
zest of one lemon
1 tsp. ginger
6 tbsp. soybean oil
1 tbsp. dijon mustard

Place all five ingredients in blender and process until emulsified. Mound papparadelle noodles on plate and arrange bass fillets on top; drizzle citrus Vinaigrette over fillet and serve.