WASHINGTON (JCHAYWARD.COM) –A new dining option is now available at the Melrose Hotel, in West End. Jardenea, located at 2430 Pennsylvania Avenue, Northwest is a new farm-to-fork restaurant offering fresh, local ingredients for breakfast, lunch, and dinner.
The menu at Jardenea reflects farm fresh garden aspects and changes with every season to mirror current regional flavors.
Yields 4 Servings
Jardenea’s Fish Spice
½ Cup Coriander Seeds, Toasted and Ground
1 Tablespoon Fennel Seed, Toasted and Ground
1 Teaspoon Mustard Seed, Toasted and Ground
1 Teaspoon White Peppercorn, Toasted and Ground
Making Jardenea’s Fish Spice Blend:
Start by toasting all your spices on a cookie sheet pan at 350 degrees. This will bake for 4 minutes. The spices will become fragrant. Let them cool and then grind fine. Reserve this for later use.
Wild Striped Bass
4 each, 6 ounce portions Wild Striped Bass, Center Cut
¼ Cup Fish Spice
2 Tablespoons Kosher Salt
3 Tablespoons Grape Seed Oil
3 Slices Shallots, Shaved Thin
1 Teaspoon Unsalted Butter, Cubed
Cooking the Striped Bass
Season striped bass with kosher salt and toasted fish spice. In a medium sized frying pan, over medium high heat, add the grape seed oil. Sear the fish for one minute until a golden brown crust forms. Then carefully flip the fish in the pan. Before putting the fish in the 350 degree oven, add shaved shallots and dollop of butter on top. Cook for 6 minutes or until the internal temperature reaches 135 degrees.
Blue Corn Grits
1 Cup Organic Blue Cornmeal
1 ½ Cups Chicken Stock
1 ½ Cups Whole Milk
¼ Cup Parmesan Cheese, Shredded
1 Tablespoon Kosher Salt
1 Teaspoon Ground Black Pepper
Preparing the Grits
In a medium sized saucepot, over medium heat, bring your milk and stock to a simmer. Slowly add in the cornmeal while whisking. This will insure there are no lumps in the grits. Once fully incorporated, adjust the heat to low. Using a spoon, continue to stir the grits. Add the cheese and season with salt and pepper. Cook 15 minutes or until there is no longer a crunch to the grits. Add more liquid if the grits are too thick to stir.
Chapel’s Country Creamery Bay Blue Vin Blanc
1 Cup Chardonnay
1 Leaf Dried Bay Leaf
1 Bulb Shallot, Sliced Thin
1 Teaspoon Whole Black Peppercorns
1 Tablespoon Juice from Lemon
8 Ounces Heavy Whipping Cream
4 Ounces Bay Blue Cheese, Crumbled
Preparing the Vin Blanc
In a small sauce pot, over medium heat, reduce the wine, bay leaf, shallots, peppercorns and lemon juice by 80%. Once the liquid is almost gone, add the heavy cream and blue cheese. Reduce this over low heat until it begins to thicken. Taste and season if needed. Now you need to strain the vin blanc with a fine mesh strainer.
Using a round cookie cutter as a mold, place a generous portion of blue corn grits inside the mold. Remove the mold once leveled off. Place the striped bass on top. Drizzle some of the blue cheese vin blanc on top and around the plate. Add some French green beans and grape tomatoes to the plate if desired. Garnish with whole Italian parsley leaves and enjoy!