|
Black
Bass with Lemon-Scented Grits and
Red Wine Reduction
Serves
Four
Black
Bass
Ingredients
|
4
|
4
to 6 oz. Black Bass Filets, skin on; remove pin bones, score skin
and dry with paper towel
|
|
2
oz.
|
Butterfat
or Olive Oil for cooking
|
|
4
oz.
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Fish
stock
|
|
2
oz.
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Leeks,
washed and cut into thin rings
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|
2
oz.
|
Beurre
Monte or Whole butter
|
|
1
each
|
Lemon,
zest minced and juice strained and reserved
|
|
To
taste
|
Kosher
Salt and Black Pepper
|
|
2
oz.
|
Red
Wine Reduction (see recipe)
|
|
8
oz.
|
Lemon
Grits (see recipe)
|
|
4
tsp.
|
Sturgeon
or Salmon Roe, optional
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Directions
Heat
10" sauté pan over high heat. Add cooking oil. Then
carefully sear bass filets skin side down until skin is
lightly crisp. Season filets with salt and pepper. Then turn
filets to finish cooking 1-2 minutes. Remove filets to warm
area to rest. Pour off oil from pan and deglaze with lemon
juice. Add zest and reduce au sec. Add fish stock and reduce
by half. Add leeks and beurre monte or butter and incorporate
off heat until sauce is smooth and leeks have wilted Adjust
seasoning.
Red
Wine Reduction
|
6
oz.
|
Red
Wine, Merlot or Sangiovese
|
|
2
tsp.
|
Currant
Jelly
|
Lemon
Grits
|
¾
cup
|
White
Grits
|
|
3½
cup
|
Water
|
|
¼
tsp.
|
Kosher
Salt
|
|
¼
tsp.
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Fresh
Ground Black pepper
|
|
1
each
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Lemon,
zest minced and juice strained
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Directions
Bring
water to boil in sauce pan. Slowly add grits and salt. Reduce
heat to low. Cover sauce pan and simmer grits until thickened
(approx. 20'.) Add lemon zest and juice. Let stand 5 minutes.
Serve.
*Serve
with lightly braised Swiss chard and asparagus tips. Garnish
with scallion chiffonade.
Plating
Divide
the grits between four warm plates. Top with Swiss chard and
arrange asparagus tips for height. Place bass filet on
vegetables and top fish with wilted leeks, butter sauce and
caviar.
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