Poached Wild Striped Bass Cauliflower Puree Caldin Curry Recipes

WILD STRIPED BASS WITH HEIRLOOM TOMATO VINAIGRETTE AND PROVENCAL OLIVE POTATOES

Steps:

• In medium bowl combine vinegar and salt; whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper; set aside
• In small food processor, puree green olives, garlic and oil. Remove and set aside. In medium pan cover potatoes with cold water, bring to a boil. Simmer 15 to 20 minutes until tender, drain well. Transfer to mixer bowl, process using paddle. While mixing, drizzle in oil mixture until smooth. Fold in nicoise olives, season with salt and pepper.
• Preheat oven to 400 degrees. Season with salt and pepper . In large saute pan, heat oil until smoking. Place fillets in pan, flesh side down, sear for 30 seconds. Remove pan from heat, place in oven, roasting fish until almost opaque, 3 to 4 minutes. Remove from oven. Add butter to pan, turn fillets over, cooking skin side of fish on medium heat for 1 minute. Turn fish over again, remove from pan. Place on paper towel to drain. Place small amount of potatoes on warm serving plate. Place fillet on top, spoon vinaigrette over fish. Garnish with thyme or basil.

PURéE OF CAULIFLOWER WITH CURRY

Steps:

• Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
• Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
• Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.

POACHED WILD STRIPED BASS

Steps:

• In a fish poacher or a deep roasting pan, combine the wine, 4 quarts water, thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon. Bring to a boil; reduce heat and simmer 10 minutes. Turn off heat, and let cool to room temperature.
• Measure fish at its thickest point. If using a roasting pan, wrap fish in cheesecloth and tie ends with string; the ends of the cheesecloth serve as handles for removing the fish later. Lay the fish in the cooled liquid. If liquid does not cover it, add water. Bring to a simmer. When bubbles begin appearing on the surface, begin timing at 7 minutes per inch of thickness.
• When time is up, turn off heat and let cooking liquid cool to the touch. Carefully transfer fish to a serving platter. Reserve a cup of poaching liquid to make a sauce. Using a small knife, peel away the skin and excess fat from the head to the tail. Brush fish with olive oil. Serve warm or at room temperature, passing a bowl of sauce.

OVEN POACHED STUFFED STRIPED BASS

Steps:

• Combine all stuffing ingredients and correct seasoning. The stuffing must taste delicious by itself. This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired.
• Preheat oven to 400 degrees F. Keep fumet hot in a pot on the stove.
• Check the entire fish for scales or bones. This is done by running your fingers over all surfaces of the fish. Remove any bones with a pair of needle-nosed pliers.
• Place fish on a lightly oiled sheet of aluminum foil in large pan. Salt with kosher salt inside and out.
• Since there are crevices within the fish, use your hands to place the salt throughout. Pepper the inside and outside of the fish. Lightly place a coat of olive oil on outside of fish. Stuff fish with bread mixture. If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches. Place fish in oven and pour 3 cups of the hot fumet over fish. Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes.
• To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness. The fish will have an internal temperature of 130 degrees when it is done.
• Remove fish from the pan with foil. Gently peel back foil and place fish on a platter. Slice and serve.
• Simmer first 9 ingredients for 25 to 30 minutes. Add fish parts. Simmer for 1 hour, covered. Salt and pepper, to taste.
• Strain through chinois. Strain again, using cheesecloth. Place liquid in tightly covered container and refrigerate until needed.

CAULIFLOWER AND SHRIMP CALDIN

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut 15 minutes.
• Break shell with a hammer or back of a heavy cleaver and remove flesh, prying it out carefully with tip of a flat-head screwdriver. Remove brown membrane with a sharp paring knife or vegetable peeler.
• Coarsely chop one third of coconut (reserve remainder for another use) and finely grind in a blender. Measure out 1/2 cup ground coconut (reserve remainder for another use) and purée with garlic, half of onion, and 1/2 cup water in blender until a paste forms.
• Cook remaining onion in oil in a wide 4- to 5-quart heavy pot over moderate heat, stirring, until softened, about 5 minutes. Add coconut paste, cumin, turmeric, and chile and cook at a bare simmer (do not let boil), stirring, 3 minutes. Stir in 2 cups water and cook at a bare simmer (do not let boil), uncovered, 15 minutes. Add cauliflower and cook at a bare simmer (do not let boil), uncovered, stirring occasionally, until just tender, 15 to 20 minutes.
• While cauliflower cooks, toss shrimp with 1/2 teaspoon salt in a small bowl. Gently mash tamarind pulp with remaining 2 tablespoons water in another small bowl until pulp is softened. Force pulp through a sieve into a bowl, discarding seeds and thick fibers.
• Pat shrimp dry and stir into cauliflower along with tamarind, canned coconut milk, and vinegar. Bring to a bare simmer (do not let boil) and cook until shrimp are just cooked through, about 3 minutes. Stir in remaining teaspoon salt.
• *Available at Indian markets and Kalustyan's (800-352-3451; kalustyans.com).