Black Bass Duo: Bronzed Turmeric Goujon, Dill/Bass Hush Puppy, Beets, Carrots, Parsnip Purée, Grapefruit/Watercress/Peanuts, Nuoc Chom, NC Trout Roe, Bacon-Chive Cracker
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Black Bass Duo: Bronzed Turmeric Goujon, Dill/Bass Hush Puppy, Beets, Carrots, Parsnip Purée, Grapefruit/Watercress/Peanuts, Nuoc Chom, NC Trout Roe, Bacon-Chive Cracker

By December 29, 2025

Recipe courtesy of Adam Deviney, Director of Culinary and Hospitality, The Country Club of North Carolina (Pinehurst, N.C.)

Ingredients

Instructions

Procedure for the Bacon-Chive Crackers:

  1. Mince chives into a paste.
  2. Combine all ingredients in a bowl; mix just enough to bring together without overworking.
  3. Add squid ink until the batter turns a deep black.
  4. Spoon batter over the cracker mold.
  5. Use a bench scraper or putty knife to wipe away excess, leaving the batter only inside the mold indentations.
  6. Bake at 350°F until crackers rise slightly and become crisp.
  7. Remove with tweezers and cool on a rack.
  8. Hold at room temp; re-crisp gently before plating. Yield is about 30 crackers.

Procedure for the Turmeric Fish Marinade (for Bronzed Bass Goujons):

  1. Combine all marinade ingredients.
  2. Butcher the black bass: remove skin, clean, and cut on a bias into goujons.
  3. Reserve trim for hush puppies; dice some trim small for mixing in last-minute.
  4. Marinate the fillets 4–8 hours before service.
  5. Sear the goujons during or immediately before plating.

Procedure for the Orange-Juice-Roasted Beets:

  1. Place beets in a covered cassoulet dish.
  2. Add orange juice, thyme bundle, and bay leaf.
  3. Cover and roast at 350°F for 1–2 hours until tender.
  4. Cool enough to handle. Peel.
  5. Cut into mixed shapes (cylinders, rounds, quarters).
  6. Season lightly with herbs, salt, and oil. Hold for service.

Procedure for the Parsnip Purée:

  1. Sweat diced onion in a little fat until translucent.
  2. Add parsnips and cover with cream. Add thyme bundle.
  3. Simmer until parsnips are completely tender.
  4. Remove thyme.
  5. Transfer onions, parsnips, and cream to Vita-Prep and blend 2–3 minutes until smooth.
  6. Add butter, finish with lemon, and season with salt, white pepper, and veg powder.
  7. Hold hot for service or chill and retherm.

Procedure for the Nuoc Cham:

  1. Pour a small amount of hot water over minced serrano to soften.
  2. Grate ginger and mince garlic.
  3. Combine all ingredients and adjust balance as needed.
  4. Reserve chilled.

Procedure for the Watercress, Grapefruit and Peanuts:

  1. Pick watercress. Remove tough stems.
  2. Chop peanuts and hold.
  3. Supreme grapefruit segments as needed.
  4. Keep all components chilled until plating.

Procedure for the NC Trout Roe:

  1. Hold roe on ice in a perforated container or nest of crushed ice.
  2. Use a plastic spoon for service.

Procedure for the Dill/Bass Hush Puppies:

  1. Combine onions, sugar, eggs, flour, and cornmeal to form batter.
  2. Fold in diced fish trim.
  3. Fry at 350°F until cooked through and golden.
  4. Hold warm for plate-up.

Service and Plate-Up Flow:

  1. Re-crisp bacon-chive crackers.
  2. Sear turmeric-marinated bass goujons.
  3. Warm parsnip purée and roasted beets.
  4. Fry hush puppies à la minute.

To Assemble:

  1. Start with parsnip purée base.
  2. Place mixed beet shapes.
  3. Place grapefruit.
  4. Place aeared bass goujon.
  5. Place hush puppy.
  6. Add watercress, grapefruit, and chopped peanuts.
  7. Spoon Nuoc Cham strategically for acidity.
  8. Finish with trout roe and the bacon-chive cracker.
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