Striped Bass
Ingredients
- 4 6-Ounce Striped Bass Filets
- 2 Tablespoons Vegetable Oil
- 1/2 Cup Gremolata
Method
- Pre-heat your oven to 400°
- Pat the fish dry with paper towels then season on both sides with salt and pepper
- Heat a large sauté pan over medium-high heat
- Add the vegetable oil and when it begins to shimmer gently lay in the fish
- Cook for 2 minutes then gently flip them over
- Cook for 2 more minutes
- Remove them from the pan and place on a sheet tray lined with parchment paper
- Spread 1/4 of the gremolata over each filet
- Finish cooking in the oven for 7 minutes
Gremolata
Ingredients
- 1/2 Cupped Chopped Italian Parsley
- Zest of 2 Meyer Lemons or Zest of 1 Lemon and 1 Orange
- 1 Tablespoon Minced Garlic
- 1 Teaspoon Calabrian Chili Paste or Sambal
- 2 Tablespoons Extra Virgin Olive Oil
Method
Mix all the ingredients together and store in the refrigerator in an air-tight container.
Carrot Risotto
Ingredients
- 1/2 Cup Diced, White or Yellow Onion
- 1 Cup Arborio Rice
- 4 Cups Vegetable or Chicken Stock Heated To A Simmer
- 1 Cup Carrot Puree
- 1/2 Cup Mascarpone Cheese
- 1/2 Cup Chopped, Fresh Herbs - Parsley, Tarragon, Chives, Etc.
- 1 Tablespoon Lemon Juice
Method
- In a medium-sized pot over medium heat sauté the onion in a little olive oil
- Cook until softened then add the rice and cook for 1 minute to toast
- Add the stock a 1/2 cup at a time while stirring constantly, adding more as it is absorbed
- When the rice is 3/4 cooked you can spread it on a sheet pan a cool for later or continue adding stock until al dente
- Add the carrot puree, mascarpone, herbs and lemon juice
- Stir until combined then season to taste with salt and pepper
Carrot Puree
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Cup Minced Shallots
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Minced Ginger
- 1 teaspoon Madras Curry Powder
- 1 Cup White Wine
- 3 Cups Vegetable Stock or Water
- 2 Pounds Carrots - Peeled and Diced
- 2 Tablespoons White Verjus
Method
- In a large sauce pan on medium heat, sauté the shallots, garlic, ginger and curry in the olive oil for 3 minutes
- Deglaze with the white wine and reduce by half then add the stock or water
- Add the carrots and simmer for 30 minutes
- Add the verjus and puree in a blender until very smooth then adjust seasoning with salt and pepper
Roasted Carrots and Asparagus
Ingredients
- 2 Bunches Jumbo Asparagus - Peeled and Ends Cut Off So They're Even
- 16 Baby Carrots - Peeled
Method
- Toss the vegetables in olive oil, salt and pepper
- Layer on a sheet pan and broil for 8-10 minutes until cooked through
