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Striped Bass with Zucchini (Bar Raye aux Courgettes)

Ingredients

  • 2 skinless, boneless striped bass fillets, about 1 1/4 pounds total weight (see note)
  • 1 firm, unblemished zucchini, about 6 ounces
  • 1 firm, red, ripe tomato, about 1/3 pound
  • 10 tablespoons plus 3 teaspoons butter, approximately
  • 2 tablespoons finely chopped shallots
  • ¼ cup brut champagne
  • 1 cup fish stock (see recipe)
  • 1 cup heavy cream
  • Salt to taste, if desired
  • 1 teaspoon lemon juice
  • Freshly ground pepper, preferably white, to taste
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      329 calories; 28 grams fat; 17 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 14 grams protein; 139 milligrams cholesterol; 111 milligrams sodium

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

8 servings

Preparation

  1. Place each fillet on a flat surface. Slice each on the bias to produce four pieces, about 2 ounces each. Place each piece between sheets of clear plastic wrap and pound lightly with a flat mallet (or use the bottom of a small, clean, heavy saucepan) without breaking the flesh.
  2. Trim the zucchini. Cut it into thin, eighth-inch-thick rounds. Stack the rounds and cut them into thin eighth-inch slivers (julienne). There should be about two cups. Set aside.
  3. Core, peel and seed the tomato. Cut it into quarter-inch cubes. There should be about half a cup. Set aside.
  4. Heat one tablespoon of the butter in a saucepan and add the shallots. Cook, stirring, until wilted. Add the champagne and fish stock. Bring to a boil and cook down over high heat until reduced to one-third cup. Add the cream and salt.
  5. Add seven tablespoons of the butter, a little at a time, stirring constantly. When the sauce starts to simmer, remove from the heat. Add the lemon juice and pepper.
  6. Heat two tablespoons of butter in a small skillet and add the zucchini slivers. Cook, stirring, about 15 seconds or until crisptender. Add salt to taste and stir. Drain well. Add this to the sauce. Add the tomato.
  7. Sprinkle the fish pieces on both sides with salt and pepper.
  8. Heat approximately one teaspoon of butter in a skillet, preferably a nonstick pan. Add two or three pieces of the fish and cook one minute or less to a side or until done. Take care not to overcook. Transfer the pieces to a warm serving dish. Continue cooking, adding small amounts of butter as necessary, until all the pieces are cooked.
  9. Serve the fish pieces with the sauce spooned over.
  • Chef Boyer worked from one whole two-and-a-half-pound striped bass with head on, total weight, to produce the fillets and bones for the fish stock.

About 30 minutes

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