Whole Black Sea Bass
Source of Recipe
house beautiful
Recipe Introduction
Wines: 1997 Iron Horse Vineyards, Fumé Blanc, Sonoma Valley, California
1998 Château Carbonnieux, White Bordeaux, Graves, France
1996 Landmark Vineyards, Grand Detour Pinot Noir, Sonoma Valley, California
List of Ingredients
2 garlic cloves, peeled and thinly sliced
1 small shallot, peeled and diced
1 small carrot, peeled and thinly sliced
1 small leek, white part only, split, washed, and thinly sliced
1 rib celery, washed and thinly sliced
1 plum tomato, diced
4 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh chives
Finely ground Maine sea salt
Freshly ground black pepper
1 1 ½ to 2 pound whole black sea bass, cleaned and scaled by a fishmonger
3 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
2 sprigs fresh tarragon
1 sprig fresh rosemary
Fish sauce (recipe follows)
1 teaspoon chopped fresh thyme mixed with 1 teaspoon chopped fresh parsley
Recipe
Place vegetables in a large bowl. Stir in 1 tablespoon olive oil, chopped chives, salt and pepper to taste. Set aside.
Oil a heavy 14-inch oval gratin dish with olive oil. Set aside. Rinse fish cavity under cold water. Dry with paper towels. Stuff with vegetable mixture and herb sprigs. Place in prepared dish. Pour remaining olive oil on top, add salt and pepper to taste. Roast in a preheated 475ºF oven until meat is firm and skin is blistered in spots, about 12 to 15 minutes. Remove dish from oven. Pour fish sauce around fish. Stir until reduced juices are dissolved. Remove fish to a serving platter. Strain sauce into a saucepan, discarding solids. Keep warm.
Discard fish head, tail, and skeleton. Divide stuffing and filets among 2 heated dinner plates. Spoon sauce around filets. Sprinkle with chopped herb mixture. Serve immediately.
Serves 2.
Fish Sauce
1 teaspoon extra-virgin olive oil
1 shallot, peeled and thinly sliced
1 plum tomato, cut into ½-inch dice
Stems from a small bunch of parsley
1 bay leaf
¾ cup dry white wine
1 cup fresh fish stock or broth
Pinch of ground dried ancho chiles or cayenne pepper
Maine sea salt
Heat olive oil in a small heavy saucepan. Add shallot, tomato, parsley, and bay leaf. Cook over moderate heat, stirring constantly, until vegetables are soft, about 5 minutes. Add white wine. Bring to a boil and reduce by half. Add fish stock. Bring to a boil. Reduce heat and simmer until mixture is reduced to about 1 cup. Strain into a saucepan, discarding solids. Add ancho chiles and salt to taste. Makes about ¾ cup.
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