La Belle Cuisine - More Fish Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
Striped Bass, Leeks,
"Fish, to taste right, must swim three times -
Recipe of the Day Categories:
Friday, November 10, 2006
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Striped Bass, Leeks, Shiitake Mushrooms,
“This dish was featured on my
first Gotham menu in 1985,and I’ve presented it here as we first served it.
The recipe calls for shiitake mushrooms, although sometimes we use more
costly chanterelles .The vintage port sauce uses plenty of garlic, which
gives the sauce a heady undercurrent of flavor. Similarly, the reduction of
the port concentrates its notes of sugar and fruit, giving the sauce a
surprising balance. This sauce is a variation on a beurre blanc, the
classic French butter sauce, in which butter is whisked, one piece at a
time, into a reduction of wine and vinegar to which a few tablespoons of
cream are added. While beurre blancs are used more sparingly in
today’s calorie-conscious society, it’s a classic sauce and an important
technique to understand.
Makes 4 servings
Thinking Ahead: The leeks and mushrooms may be prepared as much as 4 hours in advance. The sauce may be prepared as much as 1 hour in advance. Both should be kept at room temperature.
Cut the leeks crosswise on a bias into 1/2-inch slices, including 1 inch of the light green tops. Rinse the leeks well, separating them into individual rings. In a large saucepan, combine the leeks, water, and butter. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the leeks are barely tender, about 7 minutes. Remove from the heat and set aside. If necessary, reheat the leeks in their cooking liquid. Drain just before serving.
In a medium sauté pan, heat the butter over medium heat. Cook the mushrooms, stirring occasionally, until lightly browned, about 6 minutes. Season with salt and pepper and set aside.
In a 12-inch nonstick sauté pan, heat the oil over
medium-high heat until it’s very hot but not smoking. Season the bass on
both sides with salt and pepper. Place the bass, skin side down, in the
sauté pan. Cook until nicely browned, about 3 minutes. Turn and cook until
the fish is barely opaque in the center, about 1 minute. Remove from the
Vintage Port Sauce
Makes about 3/4 cup
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter,
In a medium nonreactive saucepan, heat 1 tablespoon of the
butter over medium heat. Add the shallots and garlic and cook without
coloring, stirring often, until softened, about 2 minutes. Add the port wine
Butter-based sauces can be kept warm for up to 1 hour by placing the saucepan in a skillet filled with hot tap water. Keep the water hot, but not simmering, over very low heat. Or, pour the sauce into a large-mouthed vacuum jar (warm the jar first by rinsing it out with hot water), and close tightly.
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