Striped Bass With Roasted Shallot and Garlic Puree and Leeks
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon coarsely ground black pepper
- 1teaspoon coarsely ground white pepper
- 1teaspoon sugar
- 1teaspoon finely chopped rosemary
- 66-ounce striped bass fillets (or any firm white fish from the bass or snapper family)
- 1teaspoon unsalted butter
- 2teaspoons olive oil
- 3cloves garlic, unpeeled
- 12whole shallots, unpeeled
- 2teaspoons salt
- 1teaspoon freshly ground black pepper
- 2tablespoons olive oil
- ¼cup heavy cream
- 1cup water
- ½cup sugar
- 2teaspoons grated lemon rind
- 1cup thinly sliced leeks (white part only)
- 1cup extra virgin olive oil
- ½cup lemon vinegar (or white-wine vinegar)
- 4shallots, finely chopped
- 1teaspoon sugar
- Salt and freshly ground black pepper to taste
- 1tablespoon finely chopped chives
The Fish
The Puree
The Leeks
The Vinaigrette
Nutritional analysis per serving (6 servings)
781 calories; 50 grams fat; 9 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 6 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 31 grams sugars; 35 grams protein; 1112 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I’m not a very advanced chef so take these qualms with a grain of salt. The purée instructions suggest leaving the shallots unpeeled to bake. I waited about 20 min to let the shallots cool after baking, but some on the bottom of the Dutch oven I used remained hot in the middle. I ended up struggling to squeeze out shallots with the bulb “leaf” stubbornly attached and in need of painful trimming to meet my standards for purée-ing. Like another commenter, the caramelized leeks were a fancy touch that can be swapped for a more practical and possibly tastier fried shallot. Though the leeks were a nice contrast of sweetness and texture, if you’re not comfortable with caramel it can be easy to mess up or prepare suboptimal. I suggest heating the puree back up before plating as well.
I didn’t like the sweet caramelized leeks so I removed and made fried shallots instead for some crunch and texture. Everything else about this recipe was awesome.
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