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Striped Bass With Roasted Shallot and Garlic Puree and Leeks - ground black pepper

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ground black pepper white pepper sugar rosemary bass unsalted butter olive oil garlic shallots salt freshly ground black pepper olive oil heavy cream water sugar lemon rind leeks extra-virgin olive oil lemon vinegar shallots sugar salt chives
Viewed: 52 - Published at: a year ago

Ingredients

  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon coarsely ground white pepper
  • 1 teaspoon sugar
  • 1 teaspoon finely chopped rosemary
  • 6 6-ounce striped bass fillets (or any firm white fish from the bass or snapper family)
  • 1 teaspoon unsalted butter
  • 2 teaspoons olive oil
  • 3 cloves garlic, unpeeled
  • 12 whole shallots, unpeeled
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup heavy cream
  • 1 cup water
  • 1/2 cup sugar
  • 2 teaspoons grated lemon rind
  • 1 cup thinly sliced leeks (white part only)
  • 1 cup extra virgin olive oil
  • 1/2 cup lemon vinegar (or white-wine vinegar)
  • 4 shallots, finely chopped
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon finely chopped chives

Method

  • For the fish, combine the peppers, sugar and rosemary.
  • Use a sharp knife to make crosshatch marks on the skin of each fish fillet.
  • Rub the spice mixture into the skin and marinate for 1 hour.
  • Meanwhile, preheat oven to 375 degrees.
  • Place garlic and shallots in a small baking dish.
  • Sprinkle with salt, pepper and olive oil.
  • Cover with aluminum foil and bake until soft, about 30 minutes.
  • Let cool to room temperature.
  • Peel garlic and shallots and puree in a food processor with the heavy cream.
  • Set aside.
  • While garlic mixture roasts, make the leeks: Combine the water, sugar and lemon rind in a medium saucepan.
  • Cook over medium heat until the mixture turns a golden color.
  • Have an oiled baking sheet ready.
  • Stir the leeks into the caramel and immediately scrape onto the baking sheet.
  • Cool.
  • Separate the leeks and set aside.
  • To make the vinaigrette, place all ingredients except the chives in a blender and blend until well combined.
  • Stir in chives and set aside.
  • Melt the butter in a large nonstick skillet over medium heat.
  • Add the oil.
  • When the pan is hot, add the fish, skin side down, and cook until browned, about 2 to 3 minutes.
  • Turn the fish and cook until the fish is firm to the touch, about 1 to 2 minutes.
  • Place even portions of the shallot and garlic puree in the center of 6 plates.
  • Place the fish over the puree.
  • Sprinkle with the caramelized leeks.
  • Pour some of the vinaigrette on each plate in a circle around the fish.
  • Serve immediately.

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