[homemade] Striped Bass w/ Summer Squash ‘Byaldi’ and White Wine Cream Sauce [homemade] Striped Bass w/ Summer Squash ‘Byaldi’ and White Wine Cream Sauce

Caught a slot striped bass on Friday and thought I’d try a bit of experimenting. Recipe (as best as I remember making it) Cream Sauce: 350ml Fish Stock (I used a homemade batch from haddock and cod bodies caught on my last trip) 440ml Heavy Cream 80ml Dry white wine like Chardonnay Bay leaf 1 pod of vanilla bean Parsley to garnish Piperade: 2 Roasted Bell Peppers, diced finely 1/2 medium yellow onion, minced 1 garlic clove, minced 6 San Marzano Tomatoes, peeled seeded, diced finely with their juices Tbsp each of fresh oregano and parsley diced finely Bay leaf Tbsp olive oil 4 Summer Squash, Sliced on Mandoline Equal parts carrots and leeks julienned Cornstarch Vegetable oil 4 Striped Bass Filets, descaled skin on Add fish stock and white wine to sauce pan, bring to a boil and reduce 2/3. Add cream and bay leaf lower heat to simmer. Reduce until sauce coats the back of a spoon. Cover and Set aside In a sauce pan, add olive oil over medium heat until shimmering. Pour in onions and garlic and cook until soft but not browned. Add tomatoes, their juices, oregano, parsley and bay leaf and cook until almost all the water has evaporate. Stir frequently. Cook down roasted bell peppers Butter or oil 4 ramekins or similar oven safe vessel. Spread piperade on bottom. Layer summer squash in a circular flat pattern overlapping each other. Cover and cook for 45 min to 1 hr at 300F. Dry bass with paper towel. Lightly salt bass skin side down and put in fridge for up to 30 min to firm flesh. Heat vegetable oil in a heavy bottom pot to around 325F (not sure exact). Add carrots and leeks to a bowl with a bit of cornstarch to coat. Bunch together and toss in oil for 30 seconds until crisp. Remove with spider strainer or slotted spoon and put on paper towel to drain. In a lightly oiled skillet over medium high heat place bass skin-side down. Cool until skin is crispy about 5-6 min. Flip and cook another 3-4 minutes to cook through. Place aside to assemble. Reheat sauce and stir in vanilla Flip finished squash byaldi onto Center of plate. You can try to dry or soak up juices better than I did for a clean presentation. Place bass on top, and dress with nest of fried carrot and leeks. Drizzle sauce around center. Garnish with parsley and serve! submitted by /u/pegamentedeocho [link] [comments]

Caught a slot striped bass on Friday and thought I’d try a bit of experimenting. Recipe (as best as I remember making it) Cream Sauce: 350ml Fish Stock (I used a homemade batch from haddock and cod bodies caught on my last trip) 440ml Heavy Cream 80ml Dry white wine like Chardonnay Bay leaf 1 pod of vanilla bean Parsley to garnish Piperade: 2 Roasted Bell Peppers, diced finely 1/2 medium yellow onion, minced 1 garlic clove, minced 6 San Marzano Tomatoes, peeled seeded, diced finely with their juices Tbsp each of fresh oregano and parsley diced finely Bay leaf Tbsp olive oil 4 Summer Squash, Sliced on Mandoline Equal parts carrots and leeks julienned Cornstarch Vegetable oil 4 Striped Bass Filets, descaled skin on Add fish stock and white wine to sauce pan, bring to a boil and reduce 2/3. Add cream and bay leaf lower heat to simmer. Reduce until sauce coats the back of a spoon. Cover and Set aside In a sauce pan, add olive oil over medium heat until shimmering. Pour in onions and garlic and cook until soft but not browned. Add tomatoes, their juices, oregano, parsley and bay leaf and cook until almost all the water has evaporate. Stir frequently. Cook down roasted bell peppers Butter or oil 4 ramekins or similar oven safe vessel. Spread piperade on bottom. Layer summer squash in a circular flat pattern overlapping each other. Cover and cook for 45 min to 1 hr at 300F. Dry bass with paper towel. Lightly salt bass skin side down and put in fridge for up to 30 min to firm flesh. Heat vegetable oil in a heavy bottom pot to around 325F (not sure exact). Add carrots and leeks to a bowl with a bit of cornstarch to coat. Bunch together and toss in oil for 30 seconds until crisp. Remove with spider strainer or slotted spoon and put on paper towel to drain. In a lightly oiled skillet over medium high heat place bass skin-side down. Cool until skin is crispy about 5-6 min. Flip and cook another 3-4 minutes to cook through. Place aside to assemble. Reheat sauce and stir in vanilla Flip finished squash byaldi onto Center of plate. You can try to dry or soak up juices better than I did for a clean presentation. Place bass on top, and dress with nest of fried carrot and leeks. Drizzle sauce around center. Garnish with parsley and serve! submitted by /u/pegamentedeocho [link] [comments]

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