Sea bass with rhubarb compote
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Unsalted butter |
| 3 | cups | Rhubar; peeled, and |
| Cut into 1/2\" pieces | ||
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Ground cardamom |
| 1 | teaspoon | Orange zest |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Star anise |
| ½ | Vanilla bean; seeds scraped from | |
| Pod | ||
| ¼ | teaspoon | Grated ginger |
| ¼ | cup | Beet juice; (optional) |
| ½ | cup | Sauternes wine |
| 6 | Skin-on sea bass fillets -; (6 to 7 oz ea) | |
| Coarse salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | cup | Wondra; (superfine) flour |
| ¼ | cup | Olive oil; plus |
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Balsamic vinegar |
| 2 | cups | Dandelion greens; trimmed |
| ¼ | cup | Mint; julienned |
Directions
Melt 4 tablespoons butter in a large skillet over medium-high heat. Add rhubarb and sugar, and saute for about 1 minute. Stir in allspice, cardamom, orange zest, cinnamon, star anise, vanilla-bean seeds, and grated ginger. Add beet juice and Sauternes, reduce heat, and simmer, stirring constantly until rhubarb is very soft, 10 to 12 minutes. Remove from heat, and let cool slightly. Transfer cooked mixture to bowl of a food processor.
Puree until smooth, and set aside. Using a chef's knife, gently score the skin side of each fish on a diagonal. Season both sides of each fillet with salt and pepper. Dredge each fillet in flour to coat. Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Arrange 2 fillets skin-side-down in skillet, lay a sheet of foil directly over fillets, and cover with another skillet to weight down fish. Cook until the skin is golden and crispy, about 3 minutes. Remove the top skillet and foil, flip the fillets, and cook, unweighted, for an additional 1 to 2 minutes, until the fish is cooked through. Repeat process with remaining oil and fillets. Meanwhile, prepare the greens. Melt the remaining 4 tablespoons of butter in a 10-inch skillet over medium-high heat until golden brown and nutty-smelling. Add balsamic vinegar, and remove from heat. Add trimmed dandelion greens, and cook, tossing with tongs, until just wilted. Set aside. Spoon 2 tablespoons of rhubarb mixture onto the center of each plate. Top rhubarb with dandelion greens and 1 fillet.
Garnish with mint. Serves 6.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 283 Calories (kcal); 29g Total Fat; (89% calories from fat); 1g Protein; 7g Carbohydrate; 41mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 6 Fat; ½ Other Carbohydrates
Recipe by: Recipe from Terrance Brennan; Chef/owner; Picholine, 35 West Converted by MM_Buster v2.0n.