At The Trophy Room, Executive Chef Andy Raynor puts his own unique stamp on the menu, especially for daily specials. Among them: the Korean-Style Chilean Sea Bass.
Using fish purveyors in Kansas City and St. Louis, The Trophy Room serves fresh, never-frozen fish at Lake of the Ozarks. The Sea Bass, steeped in a salty soy marinade for 24 hours before being seared, sautéed, and roasted to a flaky, tender state, is a delicious blend of delicate, white fish with a dark, almost-black edge. Each bite delivers the fine, deep flavors of the marinade, made fresh and clean with a cilantro garnish.
In addition, the marinade uses sesame oil, miso and gochujang (red chili) pastes, and brown sugar. These ingredients also add flavor to a dressing for a slaw served with the bass fillet. Dressed with rice wine vinegar and cilantro, the slaw contrasts the fish in color, texture, and temperature, adding complexity to the platter. At the same time, the slaw mirrors the fresh, tangy cilantro flavors garnishing the fish.
Balancing the fish entrée and slaw are sautéed carrots, sweetened with brown sugar and honey lightly tossed with a slight single tablespoon of soy. Such continuity in flavors enhances the entire dining experience. Sesame seeds sprinkled over the carrots add a variety in texture, too.
One of Raynor’s touches includes the popular Signature Kinderhook Salad, formerly served with large pieces of Romaine lettuce. Now those pieces are bite-sized, making the salad easier to enjoy. Otherwise, the imminently memorable Parmesan Tuille—so earthy and crisp—still makes the dish a work of art.
Cherry tomatoes, yellow and red, seasonally fresh from Lazy J’s Farm in Eldon add a savory burst of flavor, complimented by a thick piece of garlic bread. Old Kinderhook’s Creamy Sweet Onion Vinaigrette dresses the salad, delivering a taste much loved—so much so that Old Kinderhook has made the dressing available for sale by the bottle or case.
Chilean Sea Bass Marinade
Mix together the following ingredients for 4 portions of sea bass.
- 1 cup soy sauce
- 1 Tb Miso paste
- 1 Tb Gochujang paste
- ½ cup brown sugar
- ¼ cup sesame oil
Marinate the sea bass for at least 24 hours for maximum flavor.
To serve the fish, heat a sauté pan on high. Add oil to coat the pan. Sear the sea bass on one side. Flip it over before putting the pan into the oven until the bass reaches an internal temperature of 145-150°. When done to this degree, the fish will be flaky and tender.
Serve on a generous serving of slaw, made at least one hour ahead of time. Dress the mixture of one shredded head of green cabbage, 1 shredded carrot, and ½ cup chopped cilantro with:
- ½ cup rice wine vinegar
- 2 Tb Gochujang paste
- ½ cup sugar
- 2 Tb soy sauce.
Plate the slaw beside an individual serving of 5 cooked carrots, cut into slices about 1/4-inch thick before being sautéed in 2 Tb butter with ¼ cup honey, 2 Tb brown sugar, and 1 Tb soy sauce. Sprinkle sesame seeds over the carrots to enhance the sesame flavors in the marinade and dressing for the slaw. These seeds also add crisp texture to the entire platter.