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GRILLED
FRESH STRIPED BASS WITH BRAISED LEEK; LEMON THYME
JUS
RECIPES FROM CUNARD LINE
Cunard has three large cruisers that travel the globe.
Their destinations include the Transatlantic, Cape Town,
the Americas, Europe, Scandinavia, Africa, the Mediterranean,
and Australia and New Zealand. Cunard also offers around
the world cruises. This recipe is from Peter Tobler,
Director of Food and Beverage, who just returned from
out on the ships.
Their recipe:
4 fresh striped bass fillets, each weighting about 7
oz
salt and freshly ground pepper
1lemon, juice
1/2 cup olive oil
1 tablespoon butter
2 leek, diced in 2-inch batons
1 cup heavy cream
5 tablespoons white wine
Sauce:
1lb white fish bones ( Turbot, Sole ), rinsed
1onion, diced
1cup veal stock
1/2 cup white wine, dry
3 sprigs lemon thyme, fresh
Garnish:
Small turned potatoes - steamed
Long leek stripes (dried on the heating lamp to get
it crisp )
Sautéed oyster mushrooms
Sauté the fish bones in olive oil until brown
Add the onions and continue stirring. Add white wine
and reduce until half. Add the lemon thyme and veal
stock. Simmer until the jus has the right consistency
and strain. Keep sauce warm. Season the fish fillets
with salt, pepper, and lemon juice. If possible leave
skin on the fish. Grill on both sides and finish in
the broiler. Do not overcook the fish. Sauté
the leek batons in butter with low heat until translucent.
Add white wine and reduce until dry. Pour in heavy cream
and simmer until leek is soft and the cream is reduced.
Season to taste. Place braised leek in middle of plate
and place fish on top. Pour the sauce around and garnish
with oyster mushrooms and boiled potatoes. Decorate
with the dry leek stripe and lemon thyme.
Yield: 4 portions
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