Wild Striped Bass with Artichoke Fricassee and Wilted Turnip Greens
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| http://www.latimes.com/ |
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| total time: 1 hour, 40 minutes |
| servings: 6 |
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| note: from chef josiah citrin of melisse in santa monica. halibut may be |
| substituted for wild striped bass. |
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| 18 | baby artichokes (preferably purple) |
| 1 | lemon |
| 5 Tbsp | plus 1 teaspoon extra virgin olive oil, divided |
| 1/2 | onion, sliced |
| 1 | carrot, sliced |
| | sea salt, fresh white pepper |
| 2 cup | white wine |
| 2 cup | water |
| 1 | bay leaf |
| 2 sprig | thyme |
| 1 Tbsp | finely diced carrot |
| 1 Tbsp | finely diced onion |
| 1 Tbsp | finely diced leek, white only |
| 1 Tbsp | finely diced celery |
| 6 | 6ounce center-cut filets of wild striped bass (about 1 1/2 inches |
| | thick, skin removed |
| 1 Tbsp | chopped parsley |
| 1 | meyer lemon, seeds removed, unpeeled, cut into small dice |
| 2 cup | turnip greens |
| 18 | chive tips |
| 24 | chervil sprigs |
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| remove the outer leaves from the artichokes and use a small knife to |
| trim the heart and stem. cut off the tips and place the trimmed |
| artichokes in a bowl of water with the juice of 1 lemon squeezed into |
| it. heat one teaspoon olive oil in a medium pan over medium heat. add the |
| sliced onion and cook until translucent, about 3 minutes. add the sliced |
| carrots and cook for a few more minutes. drain the artichokes and add. |
| season with salt and pepper. |
| add the white wine, water, bay leaf and thyme and bring to a boil, |
| then reduce to a simmer. cover with a clean towel or partially cover |
| with a lid and let the mixture cook until a knife can be inserted and |
| removed from the artichoke with no resistance, about 20 minutes. remove |
| from the heat. |
| strain the liquid into a small saucepan, then cook rapidly to reduce |
| by one-half. remove the reduced liquid from the heat and set aside. |
| discard the carrots and onions. |
| bring a small pot of water to a boil. add salt (about 1 tablespoon |
| per quart). separately blanch the finely diced carrot, onion, leek and |
| celery, each for one minute, putting the blanched vegetables into a bowl |
| of ice water. when all the vegetables have been cooked, drain, pat them |
| dry and mix together. set aside. |
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| season the bass filets lightly with salt and pepper. place in a |
| steamer basket and cover. steam for about 7 to 9 minutes for medium rare |
| or to an internal temperature of 140 degrees. |
| while the fish is cooking, heat the artichokes in the reduced broth. |
| when it boils, swirl 4 tablespoons olive oil into the broth. add the |
| set-aside diced carrot, onion, leek, celery and the chopped parsley and |
| diced meyer lemon. season with salt and pepper to taste. |
| in another pan, saute the turnip greens in 1 tablespoon olive oil. |
| season lightly with salt and pepper. |
| to serve, heat six large bowls. spoon the artichokes and the broth |
| into the bowls. spoon equal amounts of turnip greens into the center of |
| each bowl. place a piece of fish on top of each mound of artichokes and |
| greens. garnish with chive tips and chervil springs. serve immediately. |
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| (ID: 5935) Mirror: rec.food.recipes: Mon, Oct 4, 2004 |