BLACK SEA BASS WITH LEEKS, RADISHES AND TURNIPS

I WISH I'D TAKEN A PICTURE OF MY BLACK SEA BASS BEFORE I COOKED IT BECAUSE IT IS SUCH A BEAUTIFUL FISH.  WHITE SKIN OUTLINED IN SCALE-SIZE BLACK OVALS, IT LOOKS LIKE A JAPANESE PRINT.  THE FLESH TASTES RESEMBLES STRIPED BASS, BUT LESS DENSE IN TEXTURE, A BIT SWEETER.  I PAN-COOK IT AS I DO WITH MOST FISH, SKIN-SIDE DOWN, ADDING THYME SPRIGS HALFWAY THROUGH THE COOKING AND A HEALTHY GLOB OF BUTTER AND COMPLETE THE COOKING, COVERING AND UNCOVERING IT TO BASTE UNTIL IT'S DONE.  BUT FIRST, I SWEATED JULIENNED LEEKS IN BUTTER TILL THEY WERE BARELY TENDER AND TOSSED THEM WITH  JULIENNED RAW RADISHES, WHICH ADDED CRUNCH AND KICK TO THE SWEET LEEKS.  SABRINA'S TINY TURNIPS SEEMED THE PERFECT ACCOMPANIMENT TO THIS MOST PERFECT OF FISHES.  

 2 MEDIUM LEEKS
 2 WHITE RADISHES (ABOUT 6" LONG)
 12 SMALL WHITE TURNIPS
 1 lb WILD BLACK SEA BASS (2 FILLETS, SKIN ON, HALF POUND EACH)
 4 SPRIGS OF FRESH THYME
 PARSLEY
 LEMON WEDGES
1

TRIM THE GREENS FROM THE TURNIPS. SCRUB OFF ANY GRIT UNDER RUNNING WATER. (NOTE: IF THE GREENS ARE IN GOOD SHAPE, WASH AND DRY THEM. YOU CAN SAUTÉ THEM WITH THE LEEKS.)

MELT 2 TBSPS BUTTER IN A SMALL SAUCEPAN WITH ABOUT 3 CUPS OF WATER. BRING TO A SIMMER, SALT GENEROUSLY. ADD THE TURNIPS, REDUCE HEAT TO A SIMMER AND POACH GENTLY FOR 5-10 MINUTES, DEPENDING ON THEIR SIZE, TILL THEY'RE EASILY PIERCED WITH A SHARP KNIFE. DRAIN IN A SIEVE UNDER COLD RUNNING WATER AND SET ASIDE.

TRIM OFF THE ROOT ENDS AND DARK GREEN LEAVES FROM THE LEEKS. SLICE LENGTHWISE INTO 1/2-INCH STRIPS. RINSE OFF ANY GRIT UNDER RUNNING WATER.

MELT 2 TBSPS BUTTER WITH 1/2 CUP OF WATER IN A SAUTÉ PAN LARGE ENOUGH TO COOK THE FISH. SPRINKLE WITH A LARGE PINCH OF SALT. SIMMER ON MEDIUM LOW HEAT TILL THE LEEKS ARE TENDER BUT STILL GREEN. REMOVE TO A BOWL. POUR THE WATER FROM THE PAN.

RAISE THE HEAT TO MEDIUM HIGH. DRY THE BASS THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER. ADD ABOUT 2 TBSPS OF CANOLA OR GRAPE SEED OIL TO THE PAN. WHEN IT'S QUITE HOT, GENTLY LAY IN THE FILLETS, SKIN SIDE DOWN. SHAKE THE PAN SO THEY SLIDE AROUND FOR A MINUTE UNTIL THEY NO LONGER STICK TO THE PAN. REDUCE HEAT TO MEDIUM. COOK FOR ABOUT 4 MINUTES, SHAKING THE PAN FROM TIME TO TIME.

TOSS IN SEVERAL SPRIGS OF THYME AND 3 TBSPS BUTTER. BASTE THE FISH. COVER FOR A MINUTE. UNCOVER AND CONTINUE BASTING TILL A KNIFE INSERTED IN THE CENTER IS WARM WHEN TOUCHED TO YOUR BOTTOM LIP. REMOVE THE FISH TO A WARM PLATE.

ADD THE LEEKS TO THE PAN FOR 30 SECONDS TO RE-HEAT THEM. REMOVE AND TOSS WITH THE JULIENNED RADISHES. DIVIDE ONTO TWO DINNER PLATES. PLACE FILLETS, SKIN SIDE UP ON THE LEEKS AND RADISHES.

BRIEFLY TOSS THE TURNIPS WITH 1 TBSP OF BUTTER. ARRANGE ON THE PLATES.

SCATTER WITH CHOPPED PARSLEY OR CHIVES AND GARNISH WITH LEMON SLICES.

SERVES 2

Ingredients

 2 MEDIUM LEEKS
 2 WHITE RADISHES (ABOUT 6" LONG)
 12 SMALL WHITE TURNIPS
 1 lb WILD BLACK SEA BASS (2 FILLETS, SKIN ON, HALF POUND EACH)
 4 SPRIGS OF FRESH THYME
 PARSLEY
 LEMON WEDGES

Directions

1

TRIM THE GREENS FROM THE TURNIPS. SCRUB OFF ANY GRIT UNDER RUNNING WATER. (NOTE: IF THE GREENS ARE IN GOOD SHAPE, WASH AND DRY THEM. YOU CAN SAUTÉ THEM WITH THE LEEKS.)

MELT 2 TBSPS BUTTER IN A SMALL SAUCEPAN WITH ABOUT 3 CUPS OF WATER. BRING TO A SIMMER, SALT GENEROUSLY. ADD THE TURNIPS, REDUCE HEAT TO A SIMMER AND POACH GENTLY FOR 5-10 MINUTES, DEPENDING ON THEIR SIZE, TILL THEY'RE EASILY PIERCED WITH A SHARP KNIFE. DRAIN IN A SIEVE UNDER COLD RUNNING WATER AND SET ASIDE.

TRIM OFF THE ROOT ENDS AND DARK GREEN LEAVES FROM THE LEEKS. SLICE LENGTHWISE INTO 1/2-INCH STRIPS. RINSE OFF ANY GRIT UNDER RUNNING WATER.

MELT 2 TBSPS BUTTER WITH 1/2 CUP OF WATER IN A SAUTÉ PAN LARGE ENOUGH TO COOK THE FISH. SPRINKLE WITH A LARGE PINCH OF SALT. SIMMER ON MEDIUM LOW HEAT TILL THE LEEKS ARE TENDER BUT STILL GREEN. REMOVE TO A BOWL. POUR THE WATER FROM THE PAN.

RAISE THE HEAT TO MEDIUM HIGH. DRY THE BASS THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER. ADD ABOUT 2 TBSPS OF CANOLA OR GRAPE SEED OIL TO THE PAN. WHEN IT'S QUITE HOT, GENTLY LAY IN THE FILLETS, SKIN SIDE DOWN. SHAKE THE PAN SO THEY SLIDE AROUND FOR A MINUTE UNTIL THEY NO LONGER STICK TO THE PAN. REDUCE HEAT TO MEDIUM. COOK FOR ABOUT 4 MINUTES, SHAKING THE PAN FROM TIME TO TIME.

TOSS IN SEVERAL SPRIGS OF THYME AND 3 TBSPS BUTTER. BASTE THE FISH. COVER FOR A MINUTE. UNCOVER AND CONTINUE BASTING TILL A KNIFE INSERTED IN THE CENTER IS WARM WHEN TOUCHED TO YOUR BOTTOM LIP. REMOVE THE FISH TO A WARM PLATE.

ADD THE LEEKS TO THE PAN FOR 30 SECONDS TO RE-HEAT THEM. REMOVE AND TOSS WITH THE JULIENNED RADISHES. DIVIDE ONTO TWO DINNER PLATES. PLACE FILLETS, SKIN SIDE UP ON THE LEEKS AND RADISHES.

BRIEFLY TOSS THE TURNIPS WITH 1 TBSP OF BUTTER. ARRANGE ON THE PLATES.

SCATTER WITH CHOPPED PARSLEY OR CHIVES AND GARNISH WITH LEMON SLICES.

SERVES 2

BLACK SEA BASS WITH LEEKS, RADISHES AND TURNIPS
Share
Leave a Reply

Your email address will not be published.