If you’re wondering what to do with all of that bass you caught in Montauk in the Hamptons this summer, Jean-Georges has the answer. The Herbed Bass and Potatoes in Broth is the perfect transitional recipe from fresh summer fish and garden vegetables to a slightly heartier meal with the addition of potatoes for the end of summer and beginning of fall.
If you’re wondering what to do with all of that bass you caught in Montauk in the Hamptons this summer, Jean-Georges has the answer. The Herbed Bass and Potatoes in Broth is the perfect transitional recipe from fresh summer fish and garden vegetables to a slightly heartier meal with the addition of potatoes for the end of summer and beginning of fall.
Jean-Georges has been one of New York’s best French fine dining restaurants since 1997. A jewel of Chef Jean-Geaorges Vongerichten’s empire, the restaurant has been awarded two Michelin stars, and four stars by the New York Times. Fresh farmer’s markets ingredients are only one of many secrets of the restaurant. Though we may not have the other secrets to the success of Jean-Georges, we found the secret to the Herbed Sea Bass – and we’ve shared it below.
