Pan Roasted Striped Bass
It’s getting hot in there. Last night we must have seen the temperature on the line exceed 120. Standing in front of the broiler, moving steaks from left to right, adding cheese to burgers, thumping the meat to test for doneness, no experience in cooking that I’ve ever had has been quite so extreme. The fish station is not quite as hot however it seems to get the lions share of our business. Striped bass is extremely popular, we’ve been serving it with asparagus, shitake mushrooms and grilled orange slices topped with citrus buree blanc.
The same dish is finding success at The Little Kitchen. Just outside the back door my garlic has matured. Yesterday the buds popped open and their light purple seeds are now exposed. Ancient looking plants in the last phase of summer life, hard to believe we’re already ½ way through the season.
Pan Roasted Striped Bass
1 30 inch striped bass should yield 8 to 10 nice 5oz pieces.
After removing the bones from filets (leave skin on) cut an x on the skin side of each piece, be careful not to cut into the sides just score the center of each piece.
When you are ready to begin cooking use a paper towel to dry the skin and the rub a tablespoon of soft butter on each filet. Set up a few sauté pans on high flame and place the fish skin down in the pans, no more than 2 to each pan. Place in a 450 oven for 8 to 10 minutes.
To prepare the burre blanc:
Squeeze the juice from 2 navel oranges
Chop 4 shalots
Dice 1 small red pepper
¼ cup white wine
1 lb unsalted butter (cut into 10 pieces)
Combine shallots and orange juice in a sauce pan and stir over high heat, then add the wine, reduce by ½. Now turn the heat down to simmer and add butter slowly, stirring with a rubber spatula, add more butter as each piece melts and then once all of the butter is melted add the red pepper. Remove from heat and hold in a warm place.
Grill 1 bunch of blanched asparagus tossed in oil and 2 sliced oranges rubbed w/ oil.
Sauté 3 cups of sliced shitake mushrooms with 2 chopped shallots, 3 tablespoons of butter and a pinch of herb and salt. When the mushrooms begin to get crisp over high flame it’s time to plate. Place a spoon full of mushrooms in the center of each plate and then top with 4 grilled asparagus pieces. Place 1 piece of fish on each plate and top with a slice of grilled orange then spoon the buree blanc over the fish.
The same dish is finding success at The Little Kitchen. Just outside the back door my garlic has matured. Yesterday the buds popped open and their light purple seeds are now exposed. Ancient looking plants in the last phase of summer life, hard to believe we’re already ½ way through the season.
Pan Roasted Striped Bass
1 30 inch striped bass should yield 8 to 10 nice 5oz pieces.
After removing the bones from filets (leave skin on) cut an x on the skin side of each piece, be careful not to cut into the sides just score the center of each piece.
When you are ready to begin cooking use a paper towel to dry the skin and the rub a tablespoon of soft butter on each filet. Set up a few sauté pans on high flame and place the fish skin down in the pans, no more than 2 to each pan. Place in a 450 oven for 8 to 10 minutes.
To prepare the burre blanc:
Squeeze the juice from 2 navel oranges
Chop 4 shalots
Dice 1 small red pepper
¼ cup white wine
1 lb unsalted butter (cut into 10 pieces)
Combine shallots and orange juice in a sauce pan and stir over high heat, then add the wine, reduce by ½. Now turn the heat down to simmer and add butter slowly, stirring with a rubber spatula, add more butter as each piece melts and then once all of the butter is melted add the red pepper. Remove from heat and hold in a warm place.
Grill 1 bunch of blanched asparagus tossed in oil and 2 sliced oranges rubbed w/ oil.
Sauté 3 cups of sliced shitake mushrooms with 2 chopped shallots, 3 tablespoons of butter and a pinch of herb and salt. When the mushrooms begin to get crisp over high flame it’s time to plate. Place a spoon full of mushrooms in the center of each plate and then top with 4 grilled asparagus pieces. Place 1 piece of fish on each plate and top with a slice of grilled orange then spoon the buree blanc over the fish.
posted by Colin at
6:45 PM
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