Wild Striped Bass With Heirloom Tomato Vinaigrette And Provencal Olive Potatoes Recipes

STRIPED BASS WITH POTATOES AND OLIVES

Steps:

• Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
• Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.

STRIPED BASS WITH HEIRLOOM TOMATO SCAMPI

Steps:

• To cook the bass:
• Preheat the oven to 350°F.
• In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
• To make the scampi:
• In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
• Serve the bass fillets topped with the tomato scampi.

SEARED WILD STRIPED BASS ON CHIVE WHIPPED POTATOES

Steps:

• Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper.
• Place a large, non-stick saute pan over very high heat. When hot, add the oil, and swirl to coat bottom of pan. Brush each fillet (skin-side only) generously with butter.
• Place the fish fillets into the hot pan, skin side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes.
• Put the potatoes in a saucepot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Strain the water out of the pot and mash the potatoes with the cream, butter, salt and pepper. Stir in the chive oil and sliced chives, and serve.
• Chive Oil: 1 cup vegetable oil, well chilled 1 bunch fresh chives, sliced into very fine pieces Salt
• In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated.
• Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use.
• Yield: 2 1/2 cups
• Sauteed Shiitakes: 1 cup thinly sliced shiitakes 2 tablespoons olive oil 1 teaspoon butter Salt and pepper, to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1 teaspoon fresh thyme leaves 1/2 cup haricots verts, blanched 1/4 cup diced and seeded tomato
• Saute the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Saute until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the dice tomato and serve.
• To serve: mound hot mashed potatoes in center of plate. Top with 1 wild striped bass fillet, skin side up. Surround with truffle vinaigrette and shiitakes.

ROASTED WILD STRIPED BASS

Steps:

• Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
• Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.

ANDREW ENGLE'S MONTAUK WILD STRIPED BASS WITH TOMATOES AND ROASTED CORN

Steps:

• 1. Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper, and 4 tablespoons oil. Set side.
• 2. Rub butter on the skin side of the fish; season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully; cook 3 to 4 minutes more.
• 3. Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.