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Ingredients

Sea Bass:

• 1 cup miso paste
• 1 cup water
• 2 ounces honey
• 1 tablespoon lime juice
• 4 (8-ounce) sea bass fillets

Cheese Tortita:

• 3 ounces mashed potatoes
• 8 ounces ricotta
• 2 ounces butter, softened
• 3 egg yolks
• 1/2 teaspoon nutmeg
• Salt and pepper
• 2 1/2 ounces flour
• 3 ounces clarified butter

Artichoke stew:

• 4 tablespoons olive oil
• 16 fresh artichoke hearts, sliced lengthwise
• 4 carrots, sliced lengthwise
• 10 shallots, peeled and julienned
• 2 bay leaves
• 1 sprig thyme
• 1 Hoja Santa pepperleaf, chiffonaded (substitute 1 teaspoon fennel fronds or seeds and 5 black peppercorns, ground and mashed), plus 1 Hoja Santa pepperleaf, chiffonaded (substitute the leaves from 1 sprig tarragon), for garnish
• 1/2 ounce white wine
• 2 ounces water
• 1 ounce heavy cream
• 1 ounce butter
• 1/2 ounce tequila
• Salt and pepper

Garnish:

• 4 dried corn leaves
• 4 fried tomato skins
• 4 miniature corn

Description

Food Network