Striped Bass With Zucchini Bar Raye Aux Courgettes Recipes

Steps:

• Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.;
• Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.;
• Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish 2/3's of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
• Serve the fish over the sauteed spring veggies and call your self a superstar!

Steps:

• 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.
• 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.
• Core, peel and seed the tomato. Cut it into quarter-inch cubes. There should be about half a cup. Set aside.
• 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.
• 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.
• 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.
• Sprinkle the fish pieces on both sides with salt and pepper.
• 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.
• Serve the fish pieces with the sauce spooned over.