Seared Long Island Wild Striped Bass
Sea Beans, Morel Mushrooms, and Herbed Ocean Broth
Sea Beans, Morel Mushrooms, and Herbed Ocean Broth
Ingredients:
» 4 pieces wild striped bass, 6 to 7 ounces skin on cut on a bias
» 2 cups fresh morels, stems removed and cut in half
» 3 cups sea beans, ends removed
» 12 pieces mini radishes
» 2 cloves garlic, finely chopped
» 3 shallots, finely chopped
» 3 Tbsp sweet butter
» 3 Tbsp chives, chopped
» 3 Tbsp tarragon, chopped
» 3 Tbsp micro cilantro
» 3 cups ocean broth
Reduce to 3 cups:
» 2 glasses Chardonnay
» 2 shallots, rough cut
» 2 garlic cloves, rough cut
» 3 cups fumet
» 5 cups mushroom stock
» 2 ounces butter, blended into the end
» Season with sea salt and fresh ground black pepper
» Extra virgin olive oil
Directions:
1. For the broth; reduce the ingredients until it is the volume of three (3) cups, place in a blender season with salt and pepper. Add the butter and pulse.
2. Season the bass with salt and pepper. Sauté the striped bass with oil skin side down.
3. In a sauté pan add some oil, the garlic and shallots sauté until translucent; add the morel mushrooms.
4. Sautees until half way cooked; then add the sea beans.
5. Place the vegetable in a shallow bowl; then add the tarragon, chives and the dill.
6. Pour about two (2) fluid ounces of the broth in the bowl.
7. Place the fish skin side up on top of the vegetables.
8. Toss the radishes in extra virgin olive oil. Place three (3) of the radishes on top of each fish; the top with a pinch of the micro cilantro and serve.
