Outdoor Grilled Striped Bass with Vegetable Tian and Basil Cream |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Ingredients:
2 eggplants, medium sized (3 1/2 to 4 inches in diameter) |
homemade herb oil, recipe follows |
salt and freshly ground black pepper |
1/2 cup olive oil |
7 onions, peeled and sliced 1/4-inch thick |
4 fennel, cored and sliced 1/4-inch thick, reserve the tops for the striped bass and for garnishing the plate |
5 sprigs thyme |
1/4 cup sugar |
1/2 cup golden raisins |
1/2 cup champagne vinegar |
1/2 cup toasted pine nuts |
3 zucchini, sliced into 24 (1/4-inch) rings |
3 yellow squash, sliced into 24 (1/4-inch) rings |
5 tomatoes, sliced into 24 (1/4-inch) rings |
basil cream, recipe follows |
cook's note* : be aware that when purchasing the following items you try to get them all to be the same in diameter for presentation. |
Directions:
1. For the striped bass:
2. 8 (7 to 8-ounce) striped bass fillets, skin-on
3. 1 cup chopped fennel tops, reserved from above
4. Salt and freshly ground black pepper
5. Vegetable Tian: Preheat the oven to 350 degrees F.
6. Cut the eggplant into 1/4-inch rounds. Liberally coat the eggplant in herb oil and season with salt and black pepper. Spread the eggplant out in 1 layer in a baking dish and bake for about 20 minutes or until they are fully cooked and soft to the touch. Remove from the oven and allow to cool.
7. In a large saute pan over medium-high heat, heat the olive oil. Add the sliced onion, fennel, and thyme and allow the mixture to cook while stirring frequently. Once the onions and fennel have wilted, about 5 minutes, add the sugar and continue to cook until all excess liquid has dissolved and the mixture begins to caramelize on the bottom of the pan. This takes about 30 minutes. Add the golden raisins. Deglaze the pan with the Champagne vinegar and mix well. Mix in the toasted pine nuts and remove any stems of the thyme. Let cool.
8. Place the roasted eggplant rings on sheet pan spaced equally apart. Top off each ring with the onion and fennel mixture, forming a flat base for the zucchini, yellow squash and tomato slices. Alternate the zucchini, yellow squash and tomato slices around the top of the onion and fennel mixture by layering each piece on top of one another in a circle, tucking under the last piece to form a full, cohesive circle. Top each tian with herb oil, salt and black pepper. Place in the oven to heat for approximately 15 to 20 minutes.
9. In a pot over medium heat, heat the basil cream and check for seasoning.
10. Preheat a grill to high.
11. Working with the skin side up, use a sharp knife and cut on the bias, to make an incision in the center of each fillet. The incision should not go all the way through to the other side, but should create a pocket. Stuff each incision with a healthy pinch of the fennel tops. Season each fillet with salt and pepper and coat them with homemade herb oil. Grill over high heat. Each fillet will take approximately 6 to 8 minutes to cook (3 to 4 minutes on each side).
12. Using a spatula, carefully place a vegetable tian on each plate. Pour the basil cream around each tian. Place 1 of the striped
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