Wine Suggestions: 1997
Corton-Charlemagne, Christophe Roumier, Burgundy, France 2001 Gewurztraminer,
C.L. Carneros, Napa Valley, California
Yield: 4 servings
- 1 pound yukon gold potatoes
- 1 bunch broccoli
cup olive oil
- 1/2 bunch lemon verbena
- 1/2 quart water
1/2 quart chicken stock
- 1 shallot, chopped
- kosher salt and black
pepper to taste
- 1 whole 3-4 pound black sea
- 1 Tablespoon butter
- 1/8 cup olive oil
- 1 garlic
- 2 sprigs fresh Thyme
pinch of Fleur de Sel
- a pinch of cracked black pepper
- 8 leaves
lemon verbena cut in chiffonade
Scale and fillet the sea bass, remove
the pin bones using a pair of tweezers; rinse the fish, and dry with paper towel.
Score the skin of the fish several times with a sharp knife; this will help to
prevent the fish from curling during cooking. Cut the fish into 4 steaks of 4-5
ounces each, and reserve in the refrigerator.
Peel and wash the potatoes;
cut them into ?inch dices. Do not wash them after cutting to preserve the potato
starch. Sweat the shallot in olive oil in a large skillet. De-glaze with the chicken
stock, and water, and immediately add the diced potatoes. When it starts to boil,
add the lemon verbena. Boil slowly until the potatoes are thoroughly cooked.
clean the broccoli; cut the heads into small bite size rosettes; peel the stems,
and cut into small pieces similar in size to the potato dices. Add the stems into
the skillet with the potatoes; cook until tender. Season to taste. Just before
serving, add the rosettes of broccoli and cook for about 3 minutes. Once the dish
is ready to serve, remove the lemon verbena.
Heat a non-stick frying pan
until hot, add olive oil, then add the fish, skin down; season with salt and pepper,
and press the fish down with a pallete knife if it begins to curl up. Once the
skin is well browned, turn the fillet over and cook the other side; add the butter,
smash the garlic clove, and add into the pan; add the thyme. Baste the fish with
the butter. The whole process should not take more than 5-6 minutes, depending
on the thickness of the fish. Once the fish is cooked, dry it off on a paper towel.
serve: Split the lemon verbena broth into four soup bowls, place the cooked
fish into the center, and finish with the Fleur de Sel, cracked black pepper,
and the chiffonade of lemon verbena.