Sea Bass With Leeks Potatoes And Balsamic Vinaigrette Recipes

BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS

Steps:

• Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
• Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.

SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR

Steps:

• Barbecue fish just until done (be careful not to overcook).
• While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
• Add artichokes, tomatoes and balsamic vinegar.
• Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
• Plate fish with sauce and enjoy!

SEA BASS WITH LEEKS, POTATOES, AND THYME

Steps:

• Seasoning the fish : - Season the fish lightly and evenly with salt. Cover loosely and refrigerate. Cooking the fish: - Preheat the broiler. Position the rack so it is about 6 in from the element. - Place the potatoes in a saucepan, add cold water to cover, and set over medium heat. Season liberally with salt, stir and taste. The water should taste as seasoned as you would like the potatoes to be. Cook the potatoes at a gentle simmer until quite tender and soft on the edges, about 5 min. -Drain the potatoes well and place them, still steaming, in a 12 or 14in ovenproof skillet. Add the leeks, thyme, about 1 cup of the chicken stock, and a splash of vermouth. Set over medium heat and swirl as the broth comes to a simmer. Add about 4 T of the butter, and swirl until it melts. Taste for salt. Reduce the heat to low and add the fish. Swirl and tilt the pan to baste the surface of the fish with the buttery broth. The liquid level should rise as the bass releases moisture into the broth. If it doesn't, add a little more chicken stock. - Make sure no bits of leeks are stuck to the sides of the pan, or marooned on top of the fish, and place the pan under the broiler. Cook until the surface of the fish and potatoes is lightly gratineed, about 5-6 min. The liquid should be bubbling. Riduce the oven temperature to 500. Cook until the fish is medium-rare, another 1-5 min. - Transfer the fish pan to the stovetop. Using a spatula and tongs, lift the fish, tilt to drain slightly, then place on the platter. - Swirl the pan gently over medium heat to encourage the potatoes to thicken the sauce as it simmers. Add the remaining butter and adjust the salt. Tilt the platter of fish over the pan and carefully drain any liquid. Continue simmering to reduce the sauce as needed, until it has a little body, then taste again. If it seems flat, add a splash of vermouth or a few drops of vinegar. Transfer the fish to the plates and spoon the sauce and potatoes over all.

SEA BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE

Steps:

• Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
• Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
• Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
• Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
• Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
• Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
• Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.