Black Bass In Watercress Broth Ginger And Fava Beans Recipes

BLACK BASS IN WATERCRESS BROTH, GINGER AND FAVA BEANS

Steps:

• To make the pickled onions, combine the sugar and vinegar in a pot over high heat. Bring to a boil; then, pour into a small bowl holding the onions and ginger. Cover and refrigerate for at least two days.
• In a deep pot, place the watercress (minus the reserved leaves), the shallots, chopped ginger and 2 1/2 cups of water. Simmer for 10 minutes. Strain the bouillon (you should have about 3 cups). Return the bouillon to a pot over medium heat. Add the minced ginger and the sugar. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside.
• Cook the fava beans in a pot of boiling salted water for one minute. Drain and plunge in ice water. When cool, remove the skins of the fava beans. Set aside.
• To make the fish, preheat the oven to 450 degrees. In a large steamer that has been coated with butter or a broiler pan with vents, arrange the bass fillets, skin side up.
• In a nonstick skillet, add the oil and the sliced shallots. Cook over medium heat until golden brown, stirring often. Drain the shallots on paper towels. Add salt to taste.
• Meanwhile, place 1 tablespoon butter in a skillet, and add the celery leaves and the julienned leeks. Add 2 tablespoons of the cooked shallots. Cook to warm up, no more.
• Brush melted butter over the fish. Sprinkle the fish with the minced shallots and the thyme. Salt and pepper generously. Cover with foil. Bring water in the bottom of the steamer to a boil; then, place the fish over the steamer in a 450-degree oven. Cook for 5 minutes.
• Meanwhile, combine the fava beans with the pickled onions and the remaining tablespoon of butter. Reheat, and season to taste. Divide fava-bean mixture over the plates. Place the leeks and toasted shallot mixture, plus the remaining shallots, over the bass. Ladle the bouillon around the fish, and garnish all with leek greens and watercress.

STEAMED BLACK BASS WITH GINGER AND SCALLIONS

Steps:

• Whisk together soy sauce and sesame oil in a 9-by-13-inch baking dish. Cut a few slits into the fish on both sides using a sharp paring knife. Transfer to dish; turn to coat.
• Toss ginger with scallions; stuff some into each fish cavity. Spread remaining mixture on top of fish. Let stand, covered, spooning marinade over fish often, for 30 minutes.
• Bring water to a boil in a large skillet or wok. Arrange red onion on bottom layer of a 12-inch bamboo steamer. Remove fish from marinade with ginger-scallion mixture still on top, and arrange side by side on onion; reserve marinade. Spread sweet potato and Broccolini on separate sides of the top layer.
• Set stacked steamer in skillet. Steam, covered, until fish is cooked through and vegetables are tender, about 15 minutes.
• Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half. Strain through a fine sieve. Serve fish and vegetables with reduced sauce.

CRISPY BLACK BASS WITH PEPPER, TOMATO, AND GINGER NAGE

Steps:

• In a non-stick pan, sear the bass, skin down, with 1/2 the butter on high heat for 2 to 3 minutes. Lower the heat and continue to cook for 2 to 3 minutes or until medium rare.
• Cut the potatoes in half, lengthwise, and blanch in salted water for 2 to 3 minutes. Once potatoes have been blanched, saute in 1 ounce of the butter, and set aside.
• Once the fish has cooked, set aside. In the same pan add the remaining butter and saute the habanero, ginger, peppers, and onion until pungent, 1 to 2 minutes. Add the tomatoes, sweet wine, chives, and season with salt and pepper.
• To serve, arrange the potatoes on the bottom of a large soup plate. Place the fish skin side up, and spoon the hot nage mixture around and over the fish. Serve immediately.

BLACK BASS POACHED WITH GINGER AND SCALLIONS

Steps:

• Place the wine, vinegar, coarsely chopped vegetables, coriander and fennel seeds, peppercorns and bay leaf in a saucepan. Add water, bring to a boil, season with salt, and simmer about a half hour. Remove from heat, add the dill, basil and mint, and steep the herbs for an hour. Strain the broth and transfer to a deep saute pan large enough to hold the fish in one layer.
• Bring the broth to a simmer, add the scallions, tomato and ginger, cook about a minute and remove with a slotted spoon, reserving the liquid. Peel, seed and dice the tomato. Cut the ginger slices julienne style. Set the vegetables aside.
• With a sharp knife, lightly score the skin side of the fillets in a crisscross pattern to prevent them from curling. Bring the broth back to a very gentle simmer, place the fish in the broth skin side down and poach until just cooked through, about 5 minutes. Transfer the fish to soup plates.
• Bring the broth to a simmer again, spoon some over the fish and top the fish with the scallions, diced tomato, ginger and lemon pieces. Garnish with the coriander and serve. Freeze any leftover liquid for future use.

BEURRE BLANC

Steps:

• Put the shallots, wine and vinegar into a small, heavy saucepan. Cook over medium heat until the mixture is reduced to four tablespoons.
• Add the cream. When it reaches a boil, reduce the heat to low and whisk in the butter one pat at a time. Add the tarragon, season with salt and pepper, and keep warm.

BLACK BASS WITH WATERCRESS AND TANGERINE SALAD

Steps:

• Heat oven to 325 degrees. Lay fish skin side down in a casserole dish. Douse with olive oil (there should be enough in dish to spoon up and baste with). Season with salt. Roast until just cooked through, 10 to 15 minutes, basting with olive oil in dish every few minutes.
• Meanwhile, peel tangerines, removing tiny threads of pith. Slice a thin layer from top and bottom to expose flesh. Separate segments, removing any large seeds, and drop into a bowl. Add watercress and capers. Sprinkle on enough olive oil just to coat (about 1 to 1 1/2 tablespoons). Season with salt and pepper, and toss until watercress glistens. Taste and adjust seasoning. Serve each fillet topped with some salad and a wedge of lemon.

BLACK SEA BASS FILLETS PROVENCAL STYLE

Steps:

• Heat the oil in a saucepan, and add the onion, garlic, leeks, tomatoes, fennel or celery, and turmeric. Cook, stirring, over medium heat until wilted, about 3 minutes. Add the wine, fish broth or clam juice, bay leaf, thyme, cayenne pepper, Ricard, salt and black pepper. Bring to a boil and simmer 10 minutes.
• Put the fillets in a skillet large enough to hold them in one layer. Season with salt and pepper. Remove the bay leaf and pour the mixture evenly over the fish. Cover and simmer for about 5 minutes or until cooked. Sprinkle with parsley before serving.

BLACK SEA BASS IN SPRING VEGETABLE BROTH

Steps:

• Make the aioli: Mince the garlic, then sprinkle with 1/2 teaspoon salt and mash with the flat side of a chef's knife to make a paste. Transfer to a medium bowl; add the mustard, lemon zest, lemon juice and egg yolk and whisk to combine. Gradually whisk in the olive oil, then the vegetable oil, whisking constantly until smooth; whisk in 1 teaspoon water to loosen. Cover and refrigerate the aioli until ready to use.
• Make the broth: Trim the spring onions to about 6 inches; transfer the tops to a large saucepan (set the bulbs aside). Trim the fennel and thinly slice; transfer 1 cup fennel fronds to the saucepan (set the sliced fennel aside). Add the celery, carrot, parsley sprigs, bay leaf, peppercorns and 8 cups water to the saucepan. Bring to a simmer over medium-high heat; reduce the heat to medium and cook, 15 minutes.
• Remove the fava beans from their pods. Bring a small saucepan of water to a boil. Add the fava beans and cook 1 minute; drain and rinse under cold water. Slip off the skins; set the beans aside.
• Strain the vegetable broth into a wide pot. Add the potatoes and 1 1/2 teaspoons salt and bring to a simmer over medium-high heat; reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes. Transfer the potatoes to a bowl with a slotted spoon. Add the reserved spring onion bulbs and the tomatoes to the broth; simmer 5 minutes.
• Make the fish: Score each fish fillet crosswise 3 or 4 times on the skin side (do not cut through to the flesh). Season the flesh side with salt. Add the fish to the pot; add the fava beans and reserved sliced fennel, cover and cook until the fish is just opaque, about 6 minutes.
• Divide the potatoes among shallow bowls; top each with a fish fillet, then divide the broth and vegetables among the bowls. Sprinkle with the chopped parsley and top each with a spoonful of aioli. Serve with bread and the remaining aioli.

WHOLE BLACK BASS WITH GINGER AND SCALLIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.
• Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger.
• Stir together soy sauce and sugar until sugar is dissolved, then pour over fish. Add enough boiling-hot water to roasting pan to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes.
• While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (reserve remainder for another use).
• Just before serving, remove foil from fish and sprinkle with scallion greens. Heat wok over high heat until a bead of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side, and heat until smoking. Remove from heat and immediately pour oil over scallion greens and fish.

LEMON AND THYME SEARED BLACK BASS

Steps:

• Season the fish with salt and pepper.
• In a large saute pan over medium-high heat, add the oil. Put the fish, skin side down, into the pan.
• Press firmly with a spatula to prevent the skin from curling. Sear for 3 to 4 minutes, then flip. Add the thyme sprigs, the butter and the lemon juice. Cook for an additional 4 minutes. Baste the fish for 30 seconds. Remove the fish from pan and arrange on a platter to serve.
• Cook's Note: Score the skin side of the fish, to prevent it from curling during the cooking.

STEAMED BLACK BASS WITH SAFFRON ARTICHOKE BROTH

Steps:

• Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots