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.
Recommended Product
10 Inch/ 3 Quart Covered Sauté
Extremely versatile pans - no kitchen should be without one! Used for sautéing meats and vegetables, frying chicken, pancakes, eggs, or grilling sandwiches. Deep sides give extra capacity so that you can braise, stew, deglaze, or add additional ingredients after browning for recipes such as chicken and rice or paella.
