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

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

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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