MAE restaurant has been serving up modern American fare for only two months, but already the buzz is the eatery is the place to be in Jersey City.
Partners Noah Sexton, Joe Dell'Armi and Gregory Torrech prepared one of their signature dishes- bass with spatzle- in the Good Day Cafe.
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BASS WITH SPATZLE RECIPE
Whole Grain Mustard Spätzle: (4 servings)
2 cups all purpose flour
4 whole eggs
3 egg yolks
1 tsp salt
2 tablespoons whole grain mustard
4 seven oz portions of black bass
3 tablespoons vegetable stock
fines herbs (tarragon, parsley, chervil, chives)
In a mixing bowl combine 4 whole eggs and the 3 egg yolks with 2 tablespoons of whole grain mustard and whisk until blended.
In a separate bowl sift 2 cups of all purpose flour and mix with 1 teaspoon of salt.
Add 3/4 of flour mixture to the egg mixture and blend the mixture. Add the remaining flour and mix until smooth.
Bring a pot of lightly salted water to a simmer.
Pass the batter through the colander with a rubber spatula in a fluid motion into the pot of simmering water.
When the Spätzle begins to float move them into the ice water bath for a few seconds, and then dry them on a paper towel.
In a frying pan, add enough canola to cover the Spätzle and place over high heat.
Cook the Spätzle until its brown and doubles in size or puffs.
Add 3 tablespoons of vegetable stock, 1 tablespoon of butter, 2 tablespoons of Parmesan cheese, fines herbs and mix in.
Season the Bass with salt.
Heat canola oil in a frying pan over high heat.
Place the fish skin side down and reduce the heat to medium until the skin becomes crisp.
Turn fish over and finish cooking.