Pan Roasted Wild Striped Bass with Fried Salami, Kale and Preserved Lemon Sauce

Pan Roasted Wild Striped Bass with Fried Salami, Kale and Preserved Lemon Sauce

This is a fresh, citrus take on surf and turf with a mix of wild striped bass and fried salami

Preserved Lemons

Ingredients:


  • 2 lemons, pierced with a knife
  • ¼ cup sugar
  • ½ cup salt
  • 1 tablespoon black peppercorn
  • 1 star anise
  • 2 teaspoons coriander seed
  • 2 teaspoons fennel seed
  • Water, to cover

Directions:

In a pot, add all ingredients. Simmer for 30 minutes till the lemons are soft.

Preserved Lemon Sauce

Ingredients:

  • 1 cup preserved lemon, sliced
  • 1 shallots
  • 3 cloves garlic, sliced
  • 1 cup chicken Stock
  • 1 lemon’s juice
  • 1 lemon’s zest
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 tablespoon oil

Directions:


In a sauce pan, add the oil and sweat the shallots and garlic for about a minute. Next add the preserved lemon and chicken stock. Simmer for 15 minutes and transfer to a blender. Next add the lemon juice, zest, sugar and water if needed for consistency. The sauce should be sour, bitter and slightly sweet.

Braised Kale

Ingredients:

  • 1 quart Tuscan kale, cut into bite sized pieces
  • 1 shallot, sliced
  • 1 clove garlic, sliced
  • 1 tablespoon blended oil
  • Salt and pepper, to taste

Directions:


In a brazier, heat the oil to medium heat and sweat the shallots and garlic for about 1 minute. Next add the kale and season. Cook them until soft, about 7 minutes. Next place in a colander or similar vessel and strain all the liquid out. Reserve.

Ingredients:

  • 1 cup braised kale
  • ½ cup salami, cut into batons
  • 1 Honey Crisp apple, sliced
  • Salt and pepper, to taste
  • 2 tablespoons blended oil

Directions:

In a sauté pan on high heat, add the oil. Once hot, add the salami and cook till golden and crispy on all sides. About 2 minutes. Next add the kale. Once the kale is hot, add the apples, season and serve.

Wild Striped Bass Fillets

Ingredients:

  • 4 (6-ounce) wild striped bass filets, scored
  • Salt and pepper, to taste
  • 2 tablespoons blended oil
  • 1 tablespoon butter
  • 1 sprig thyme

Directions:

Preheat an oven to 425.

In a sauté pan on medium high heat, add the oil. Season the bass on both sides. Sear the fish skin side down and lower to medium heat. Cook for 2 minutes and place in the oven. Cook in the oven for 5 minutes. Remove from oven, place back on the burner over low heat. Add the butter and thyme sprig. Baste the fish for a minute. Flip the fish using a spatula and baste the skin for  another minute.

Blot the fish with paper towel and serve.

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