Sea Bass on Crushed Scallion Potatoes with Caramelized Spring Vegetables
Flaky butter-roasted sea bass tops a large scoop of crushed potatoes. The vegetables are cooked ahead of time, then sauteed in butter, brown sugar, and veal stock for a rich caramel glaze, a method which would work as well for fall vegetables like squashes.
Ingredients
- Roasted Sea Bass
- Sea bass fillet - four, 6 - 7 ounce, bones retained
- Olive Oil - 2 tablespoons
- Unsalted Butter - 2 tablespoons
- Coriander Jus
- Vegetable Oil - 1/2 cup
- Shallots - 2, peeled and sliced
- Carrot - 1, chopped
- Bones from bass - (above)
- Fresh coriander - 1 large, bunch
- Red Wine - 1-1/4 cup
- Chicken Stock - 1-1/4 cup (see Basics)
- Veal Stock - 3/4 cup, (see Basics)
- Freshly cracked black pepper - 1/4 teaspoon
- Unsalted Butter - 1 tablespoon
- Freshly ground sea salt
- Potatoes
- Yellow Finn or red potatoes - 3/4 pound
- Virgin olive oil - 1/4 cup plus 1 tablespoon
- Scallions - 3, finely shredded
- Vegetables
- Unsalted Butter - 2 tablespoons
- Shallots - 4,
- Light Brown Sugar - 1/2 tablespoon
- Veal Stock (see Basics) - 3/4 cup
- Morel Mushrooms - 1/2 , chopped
- Shiitake or button mushrooms - 1 cup, chopped
- Green asparagus tips - 8, blanched
- White asparagus tips - 8, blanched
- Salt and freshly ground pepper to taste
Instructions
To make the sauce: Preheat the oven to 450 F. Remove the bones from the bass and set the fillets aside. Heat 2 tablespoons of the oil in a deep-sided ovenproof pan over medium heat and add the chopped shallots and carrots. Saute until golden and softened, 3 - 4 minutes. Lay the bass bones on top and place in the oven for 10 minutes. Stem the coriander, reserving the stems, and chop the leaves. Return the pan to the top of the stove over medium-high heat and add the wine. Cook until reduced in volume by half. Add the chicken and veal stocks and coriander stems, reduce the heat to medium-low, and cook 10 minutes. Strain the sauce through a fine-meshed sieve. Return to low heat and stir in the butter and chopped coriander leaves. Keep warm in a thermos or over warm water until ready to serve.
To prepare the potatoes: Put the potatoes in a pot and cover with salted water. Bring to a boil, reduce the heat to medium, cover, and cook 15 - 20 minutes, until tender. Drain and let cool slightly before peeling. Crush the potatoes lightly with a fork, then blend in the olive oil and shredded scallion. Season to taste. Keep warm.
To prepare the vegetables: In a large saute pan or skillet over medium heat, melt the butter and add the shallots. Cook until lightly colored, 3 - 5 minutes. Add the brown sugar and veal stock and braise the shallots until tender and the stock has almost evaporated. Add the mushrooms and asparagus and cook 1 minute. Season to taste.
To cook the fish: Preheat the oven to 425 F. Put the oil and butter in a large ovenproof skillet over medium heat until melted. Place the fillets skin-side-up in the butter mixture and season to taste with salt and pepper. Turn over, season the top side, and roast in the oven until they flake easily and are cooked through, 20 to 35 minutes, depending on thickness of fillets.
To serve: Place a scoop of crushed scallion potatoes in the center of each serving plate. Surround with caramelized vegetables. Top with a fillet of sea bass. Spoon coriander jus over the vegetables.
