Outdoor Grilled Striped Bass With Vegetable Tian And Basil Cream
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Salt2 cups
Olive Oil5 sprigs
Thyme1 cup
Sugar1 cup
Golden Raisins1 cup
Champagne Vinegar1 cup
Toasted Pine Nuts1 cup
Thyme Leaves2 cups
White Wine6 cloves
Garlic4 cups
CreamDirections:
1
Preheat the oven to 350 degrees F
2
Cut the eggplant into 1/4-inch rounds
3
Liberally coat the eggplant in herb oil and season with salt and black pepper
4
Spread the eggplant out in 1 layer in a baking dish and bake for about 20 minutes or until they are fully cooked and soft to the touch
5
Remove from the oven and allow to cool
6
In a large saute pan over medium-high heat, heat the olive oil
7
Add the sliced onion, fennel, and thyme and allow the mixture to cook while stirring frequently
8
Once the onions and fennel have wilted, about 5 minutes, add the sugar and continue to cook until all excess liquid has dissolved and the mixture begins to caramelize on the bottom of the pan
9
This takes about 30 minutes
10
Add the golden raisins
11
Deglaze the pan with the Champagne vinegar and mix well
12
Mix in the toasted pine nuts and remove any stems of the thyme
13
Let cool
14
Place the roasted eggplant rings on sheet pan spaced equally apart
15
Top off each ring with the onion and fennel mixture, forming a flat base for the zucchini, yellow squash and tomato slices
16
Alternate the zucchini, yellow squash and tomato slices around the top of the onion and fennel mixture by layering each piece on top of one another in a circle, tucking under the last piece to form a full, cohesive circle
17
Top each tian with herb oil, salt and black pepper
18
Place in the oven to heat for approximately 15 to 20 minutes
19
In a pot over medium heat, heat the basil cream and check for seasoning
20
Preheat a grill to high
21
Working with the skin side up, use a sharp knife and cut on the bias, to make an incision in the center of each fillet
22
The incision should not go all the way through to the other side, but should create a pocket
23
Stuff each incision with a healthy pinch of the fennel tops
24
Season each fillet with salt and pepper and coat them with homemade herb oil
25
Grill over high heat
26
Each fillet will take approximately 6 to 8 minutes to cook (3 to 4 minutes on each side)
27
Using a spatula, carefully place a vegetable tian on each plate
28
Pour the basil cream around each tian
29
Place 1 of the striped ref="http://www
30
Foodterms
31
Com/encyclopedia/bass/index
32
Html" class="crosslink" debug="2184 2196">bass fillets on each plate
33
Garnish the plate with the remaining fennel tops
34
Place the rosemary and the olive oil in a blender and cover
35
Blend on high speed until the roasemary has been ground into small pieces
36
Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces
37
Pour into an airtight container and store in the refrigerator
38
In a saucepot, add the white wine and garlic cloves
39
Over medium heat, allow the wine to reduce by half
40
Add the cream and salt and bring to a boil
41
Add the basil to the cream and allow it to cook for 1 minute, making sure it is fully immersed so no browning occurs
42
In a blender, blend the cream mixture in a medium sized batches on high until the mixture is bright green (about 2 or 3 minutes)
43
Immediately pour the cream into a container resting in ice to chill
44
Stir constantly
45
Continue this process until all the cream is blended and cooled rapidly