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Striped Bass with Carmelized Onion Sauce
6 Servings
Ingredients:
5 Pounds fresh fava beans, shelled
1 stick (4 ounces) unsalted butter
½ cup finely chopped onion, plus 2 medium onions
-thinly sliced
Salt and Pepper
4 Garlic cloves, thinly sliced
4 cups chicken stock
2 thyme sprigs
¼ cup balsamic vinegar
12 baby leeks or large scallions, trimmed and rinsed
3 Tbsp extra-virgin olive oil
24 fresh morels (about 4 ounces), or reconstituted dried ones
2 tsp coarsely chopped chives
1 tsp minced shallot
six 6-ounce striped bass fillets, with skin, about 1¼-inches thick
1 tsp white truffle oil
In a large saucepan of boiling water, cook the fava beans for 2 minutes.
Drain and refresh under cold water. Peel off and discard the tough bean
skins.
In a large deep skillet, melt 2 Tbsp of butter. Add chopped onion; cook
over moderate heat, stirring, until softened (about 7 minutes). Add all
but ½ cup of the fava beans and cook for 2 minutes. Transfer to a food
processor. Blend until smooth, adding a little water if the puree is too
stiff. Add 1 Tbsp butter and process until incorporated. Season with salt
and pepper.
Melt 2 Tbsp of butter in the skillet. Add the sliced onions; cook over
moderately high heat, stirring, until soft and carmelized (about 20 minutes).
Add the garlic and cook until softened (2-3 minutes). Add the stock and
thyme and boil until reduced by half (about 17 minutes). Add the vinegar
and simmer for 5 minutes. Strain the sauce into a medium saucepan. Boil
the sauce until reduced to 1 cup.
Heat a grill pan. Pat the leeks dry with towels and toss with 1 Tbsp of
olive oil. Season with salt and pepper and grill over moderate heat until
tender and charred all over (about 8 Minutes).
Heat 1 Tbsp of the butter in a medium skillet until lightly browned add
the morels. Cook over moderately high heat until softened (5 minutes).
Add the reserved ½ cup of fava beans, 1 tsp of the chives and the shallot
and cook for 1 minute. Season with salt and pepper.
Preheat the oven to 400°. In each of the ovenproof skillets, heat 1 Tbsp
of olive oil. Season the bass fillets with salt and pepper and add them
to the pans, skin side down. Cook over high heta just until opaque around
the edges (3 minutes). Transfer the skillets to the oven. Roast the fish
for about 11 minutes, or until the flesh is flakey.
Meanwhile, bring the sauce to a simmer over low heat. Whisk remaining
2 Tbsp of butter and 1 tsp chives. Whisk in truffle oil and season with
salt and pepper; keep warm but do not boil. Rewarm the fava beans puree
and sautéed morels on top of the stove and the grilled leeks in the oven.
Spoon the morels onto 6 plates. Set the bass fillets, skin side up, on
the morels and top with the leeks, Spoon the fava bean puree alongside,
pour the sauce around the fish and serve. |
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