Black Bass In Watercress Broth Ginger And Fava Beans Recipes

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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



Black Bass With Scallions in Ginger Nage image

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.

1 bottle white wine
4 cups water
1 cup white-wine vinegar
1 stalk celery coarsely chopped
1 clove garlic peeled
4 leeks cut into 2-inch chunks
3 fresh tomatoes quartered
1 sprig fresh thyme
1 sprig fresh rosemary
2 teaspoons fine sea salt
1/8 teaspoon cayenne pepper
1/2 small fennel bulb with some green attached, quartered
6 fresh mint leaves
10 fresh basil leaves
4 black bass fillets about 8 ounces each (red snapper or halibut can be substituted)
20 scallions trimmed
1 fresh tomato peeled seeded and diced
1 2 1/2-inch piece of fresh ginger peeled and cut into julienne strips
1 lemon peel and pith removed sections cut out from membranes and diced
10 fresh coriander leaves cut across into thin strips

BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 28



Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette image

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.

7 ounces sliced mushrooms
1 tablespoon butter
1 tablespoon honey
1 tablespoon soy
1 tablespoon lemon juice
1 tablespoon Sherry vinegar
3/4 cup water
3 1/2 ounces salted butter
1 fingerling potato
1 (6-ounce) sea bass fillet, skin on
Salt and freshly ground black pepper
1/2 cup cream
Spice mixture, recipe follows
1/2 cup flour
Fava beans, blanched
2 white pearl onions, blanched and peeled
2 red pearl onions, blanched and peeled
2 yellow pear tomatoes, halved
2 red baby tomatoes
2 orange baby tomatoes, halved
2 Sweet 100 tomatoes, halved
1 teaspoon chopped oregano
1 teaspoon chopped tarragon
2 hazelnuts
2 almonds
1 tablespoon coriander
1 tablespoon sesame seeds
1/2 tablespoon black peppercorns

BLACK SEA BASS IN SPRING VEGETABLE BROTH

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21



Black Sea Bass in Spring Vegetable Broth image

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.

1 clove garlic
Kosher salt
1 teaspoon dijon mustard
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 large pasteurized egg yolk, at room temperature
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
6 small spring onions
1/2 small fennel bulb (with fronds)
1 celery stalk, halved crosswise
1 small carrot, halved crosswise
2 sprigs parsley, plus 1 tablespoon chopped leaves
1 bay leaf
1/2 teaspoon peppercorns
1 pound fresh fava beans
1 1/4 pounds small red-skinned potatoes, halved
Kosher salt
1 cup multicolored cherry tomatoes, halved
6 5-to-6-ounce black sea bass fillets, pin bones removed
Crusty bread, toasted, for serving

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



Black Bass Poached With Ginger and Scallions image

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

1 1/2 cups dry white wine
1/4 cup Champagne vinegar
1 medium carrot, coarsely chopped
1 medium leek, coarsely chopped
1 medium onion, coarsely chopped
1 rib celery, coarsely chopped
1 ripe tomato, coarsely chopped
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon whole white peppercorns
1/2 bay leaf, crumbled
4 cups of water
Salt to taste
1 sprig each fresh dill, basil and mint
8 scallions, split lengthwise
1 whole ripe tomato
1 1 1/2-inch piece of fresh ginger, peeled and sliced
4 six-ounce fillets of black bass, with skin
1/2 lemon, peeled, seeded and diced fine
20 coriander leaves, cut in slivers

MISO-MARINATED COD WITH FAVA BEANS

Provided by Susan Feniger

Categories     Bean     Soy     Marinate     Sauté     Low Fat     Cod     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 11



Miso-Marinated Cod with Fava Beans image

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.

1 cup white miso
1 tbsp peeled, finely chopped ginger
2 tbsp roughly chopped fresh cilantro
1 tbsp finely chopped shallot plus 1/2 cup thinly sliced shallots
4 cod fillets (about 5 oz each)
2 cups shelled and peeled fava beans (or shelled fresh peas)
6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
2 tsp finely chopped fresh thyme
1 tbsp unsalted butter
1 tbsp canola (or corn) oil
Freshly ground black pepper

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



Black Bass in Watercress Broth, Ginger and Fava Beans image

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

1/4 cup sugar
3/4 cup white-wine vinegar
2 cups thinly sliced white onion
1/3 cup julienned fresh ginger
4 bunches watercress, stems left on (and one cup of watercress leaves removed and set aside for garnish)
3 tablespoons minced shallots
2 tablespoons chopped fresh ginger
2 tablespoons minced fresh ginger
Pinch of sugar
2 cups fresh fava beans
2 tablespoons butter, plus more for steamer
8 black sea bass fillets, 4 ounces each, boneless, scales removed and skin left on
1 tablespoon olive oil
2 teaspoons melted butter
1/3 cup vegetable oil
1 1/2 cups thinly sliced shallots
1/2 cup celery leaves
1/2 cup julienned leek whites, about 1 1/2 inches long
1 tablespoon minced shallots
1 tablespoon fresh thyme leaves, chopped
1 1/2 cups minced leek greens
Salt and freshly ground black pepper to taste

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