Striped Bass With Roasted Shallot and Garlic Puree and Leeks

Ingredients

The fish:

• 1 teaspoon coarsely ground black pepper
• 1 teaspoon coarsely ground white pepper
• 1 teaspoon sugar
• 1 teaspoon finely chopped rosemary
• 6 6-ounce striped bass fillets (or any firm white fish from the bass or snapper family)
• 1 teaspoon unsalted butter
• 2 teaspoons olive oil

The puree:

• 3 cloves garlic, unpeeled
• 12 whole shallots, unpeeled
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• ¼ cup heavy cream

The leeks:

• 1 cup water
• ½ cup sugar
• 2 teaspoons grated lemon rind
• 1 cup thinly sliced leeks (white part only)

The vinaigrette:

• 1 cup extra virgin olive oil
• ½ cup lemon vinegar (or white-wine vinegar)
• 4 shallots, finely chopped
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• 1 tablespoon finely chopped chives

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    809 calories; 50 grams fat; 9 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 6 grams polyunsaturated fat; 55 grams carbohydrates; 7 grams dietary fiber; 34 grams sugars; 35 grams protein; 151 milligrams cholesterol; 926 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. For the fish, combine the peppers, sugar and rosemary. Use a sharp knife to make crosshatch marks on the skin of each fish fillet. Rub the spice mixture into the skin and marinate for 1 hour.
2. Meanwhile, preheat oven to 375 degrees. Place garlic and shallots in a small baking dish. Sprinkle with salt, pepper and olive oil. Cover with aluminum foil and bake until soft, about 30 minutes. Let cool to room temperature. Peel garlic and shallots and puree in a food processor with the heavy cream. Set aside.
3. While garlic mixture roasts, make the leeks: Combine the water, sugar and lemon rind in a medium saucepan. Cook over medium heat until the mixture turns a golden color. Have an oiled baking sheet ready. Stir the leeks into the caramel and immediately scrape onto the baking sheet. Cool. Separate the leeks and set aside.
4. To make the vinaigrette, place all ingredients except the chives in a blender and blend until well combined. Stir in chives and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the oil. When the pan is hot, add the fish, skin side down, and cook until browned, about 2 to 3 minutes. Turn the fish and cook until the fish is firm to the touch, about 1 to 2 minutes.
5. Place even portions of the shallot and garlic puree in the center of 6 plates. Place the fish over the puree. Sprinkle with the caramelized leeks. Pour some of the vinaigrette on each plate in a circle around the fish. Serve immediately.

1 hour 45 minutes