Ingredients
- Beurre Monté
- 8 oz. Cream
- 8 oz. Water
- 2 lbs. Butter
- Leeks
- 6 medium leeks, white and light green parts only, sliced into 1/3-inch rounds
- 1 oz. Butter
- 4 oz. Vermouth
- Bass
- 4 (6 0z.) Skinless pieces wild striped bass
- 2 oz. Vegetable stock
- 1 tbsp chives, thinly sliced
- 1 oz. Osetra caviar
Braised Wild Striped Bass with Leek Fondue
Meal: Dinner
Cuisine: American
Ingredient: Seafood
Season: Winter
Contributor: Bill Telepan
Directions
MAKES 4 SERVINGS
For the Beurre Monté
- Bring cream and water to boil.
- Whisk in butter.
- Blend together with a blender or submersion blender and hold in warm place.
For the Leeks
- Place leeks in a large bowl of cold water. Let dirt settle, lift leeks from water, and repeat. Sprinkle with some salt and let sit 10 minutes.
- Melt butter in a large sauté pan, add leeks, and slowly stew over medium heat until completely tender, about 15 minutes.
- Add vermouth and cook down by half. Season. Chill immediately.
For the Bass
- Bring beurre monté to a simmer, add seasoned bass, bring back to a simmer, cover, and place in 300°F oven for 10 to 15 minutes, depending on thickness of fish. Carefully remove with a flat spatula.
- Heat the leeks in vegetable stock, add fish and cooking butter, season and add the chives.
- Divide leeks and sauce to 4 warm fish bowls, place fish on top, sprinkle with coarse sea salt, and top with caviar.
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