BLACK BASS WITH SCALLIONS IN GINGER NAGE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h45m
Yield Four servings
Number Of Ingredients 20
Steps:
- Combine the wine, water, vinegar, celery, garlic, leeks, the quartered tomatoes, thyme, rosemary, salt and cayenne in a large, wide pot and bring to a boil. Lower the heat and simmer for 1 hour and 10 minutes. Add the fennel, mint and basil and simmer for 20 minutes longer. Strain.
- Return the broth to the pot and simmer. Add the fish and poach until just cooked through, about 5 minutes. Transfer the fish to 4 large soup plates. Add the scallions to the broth and blanch until just tender, about 2 minutes.
- Arrange the scallions around the fish and top with the diced tomato, ginger, lemon and coriander. Ladle broth over the fish and serve immediately.
BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE
Steps:
- For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
- Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
- Cook fingerling potato, peel and cut into thirds. Set aside.
- Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
- Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
- Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.
BLACK SEA BASS IN SPRING VEGETABLE BROTH
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the aioli: Mince the garlic, then sprinkle with 1/2 teaspoon salt and mash with the flat side of a chef's knife to make a paste. Transfer to a medium bowl; add the mustard, lemon zest, lemon juice and egg yolk and whisk to combine. Gradually whisk in the olive oil, then the vegetable oil, whisking constantly until smooth; whisk in 1 teaspoon water to loosen. Cover and refrigerate the aioli until ready to use.
- Make the broth: Trim the spring onions to about 6 inches; transfer the tops to a large saucepan (set the bulbs aside). Trim the fennel and thinly slice; transfer 1 cup fennel fronds to the saucepan (set the sliced fennel aside). Add the celery, carrot, parsley sprigs, bay leaf, peppercorns and 8 cups water to the saucepan. Bring to a simmer over medium-high heat; reduce the heat to medium and cook, 15 minutes.
- Remove the fava beans from their pods. Bring a small saucepan of water to a boil. Add the fava beans and cook 1 minute; drain and rinse under cold water. Slip off the skins; set the beans aside.
- Strain the vegetable broth into a wide pot. Add the potatoes and 1 1/2 teaspoons salt and bring to a simmer over medium-high heat; reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes. Transfer the potatoes to a bowl with a slotted spoon. Add the reserved spring onion bulbs and the tomatoes to the broth; simmer 5 minutes.
- Make the fish: Score each fish fillet crosswise 3 or 4 times on the skin side (do not cut through to the flesh). Season the flesh side with salt. Add the fish to the pot; add the fava beans and reserved sliced fennel, cover and cook until the fish is just opaque, about 6 minutes.
- Divide the potatoes among shallow bowls; top each with a fish fillet, then divide the broth and vegetables among the bowls. Sprinkle with the chopped parsley and top each with a spoonful of aioli. Serve with bread and the remaining aioli.
BLACK BASS POACHED WITH GINGER AND SCALLIONS
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black bass poached with ginger and scallions.
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the wine, vinegar, coarsely chopped vegetables, coriander and fennel seeds, peppercorns and bay leaf in a saucepan. Add water, bring to a boil, season with salt, and simmer about a half hour. Remove from heat, add the dill, basil and mint, and steep the herbs for an hour. Strain the broth and transfer to a deep saute pan large enough to hold the fish in one layer.
- Bring the broth to a simmer, add the scallions, tomato and ginger, cook about a minute and remove with a slotted spoon, reserving the liquid. Peel, seed and dice the tomato. Cut the ginger slices julienne style. Set the vegetables aside.
- With a sharp knife, lightly score the skin side of the fillets in a crisscross pattern to prevent them from curling. Bring the broth back to a very gentle simmer, place the fish in the broth skin side down and poach until just cooked through, about 5 minutes. Transfer the fish to soup plates.
- Bring the broth to a simmer again, spoon some over the fish and top the fish with the scallions, diced tomato, ginger and lemon pieces. Garnish with the coriander and serve. Freeze any leftover liquid for future use.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 1599 milligrams, Sugar 6 grams
MISO-MARINATED COD WITH FAVA BEANS
Steps:
- Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.
BLACK BASS IN WATERCRESS BROTH, GINGER AND FAVA BEANS
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 22
Steps:
- To make the pickled onions, combine the sugar and vinegar in a pot over high heat. Bring to a boil; then, pour into a small bowl holding the onions and ginger. Cover and refrigerate for at least two days.
- In a deep pot, place the watercress (minus the reserved leaves), the shallots, chopped ginger and 2 1/2 cups of water. Simmer for 10 minutes. Strain the bouillon (you should have about 3 cups). Return the bouillon to a pot over medium heat. Add the minced ginger and the sugar. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside.
- Cook the fava beans in a pot of boiling salted water for one minute. Drain and plunge in ice water. When cool, remove the skins of the fava beans. Set aside.
- To make the fish, preheat the oven to 450 degrees. In a large steamer that has been coated with butter or a broiler pan with vents, arrange the bass fillets, skin side up.
- In a nonstick skillet, add the oil and the sliced shallots. Cook over medium heat until golden brown, stirring often. Drain the shallots on paper towels. Add salt to taste.
- Meanwhile, place 1 tablespoon butter in a skillet, and add the celery leaves and the julienned leeks. Add 2 tablespoons of the cooked shallots. Cook to warm up, no more.
- Brush melted butter over the fish. Sprinkle the fish with the minced shallots and the thyme. Salt and pepper generously. Cover with foil. Bring water in the bottom of the steamer to a boil; then, place the fish over the steamer in a 450-degree oven. Cook for 5 minutes.
- Meanwhile, combine the fava beans with the pickled onions and the remaining tablespoon of butter. Reheat, and season to taste. Divide fava-bean mixture over the plates. Place the leeks and toasted shallot mixture, plus the remaining shallots, over the bass. Ladle the bouillon around the fish, and garnish all with leek greens and watercress.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 14 grams, TransFat 0 grams
More about "black bass in watercress broth ginger and fava beans recipes"
7 DELICIOUS WAYS TO USE SPRING FAVA BEANS - THE SPRUCE …
From thespruceeats.com
FAVA BEAN RECIPES
From allrecipes.com
20 BEST FAVA BEAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEST BEAN RECIPES FOR EVERY OCCASION | THE MEDITERRANEAN DISH
From themediterraneandish.com
SPICY FUL MEDAMES (FAVA BEANS) WITH OLIVE OIL AND CHILE RECIPE
From seriouseats.com
FAVA BEANS RECIPE: HOW TO MARINATE FAVA BEANS ONCE AND ENJOY …
From epicurious.com
BLACK BASS IN WATERCRESS BROTH, GINGER AND FAVA BEANS
From diningandcooking.com
NYT COOKING - BLACK BASS RECIPES
From cooking.nytimes.com
BASS, BLACK SEA | SEAFOODSOURCE
From seafoodsource.com
NYT COOKING - WATERCRESS RECIPES
From cooking.nytimes.com
BLACK BASS IN WATERCRESS BROTH GINGER AND FAVA BEANS …
From tfrecipes.com
BLACK SEA BASS IN SPRING VEGETABLE BROTH – RECIPES NETWORK
From recipenet.org
BLACK BASS - SIMPLE ENGLISH WIKIPEDIA, THE FREE ENCYCLOPEDIA
From simple.wikipedia.org
BLACK SEA BASS WITH BABY VEGETABLES AND MUSHROOM BROWN-BUTTER ...
From foodandwine.com
BEST BLACK BASS IN WATERCRESS BROTH GINGER AND FAVA BEANS RECIPES
From recipert.com
BLACK BASS | FISH | BRITANNICA
From britannica.com
BLACK BASS | HOW TO CATCH BLACK BASS? - WEFISH
From wefish.app
You'll also love