WILD STRIPED BASS MONTAUK STYLE

Wild Striped Bass Montauk Style image

Yield serves 4

Number Of Ingredients 17

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Lobster Broth
1 tablespoon canola oil
2 small shallots, finely diced
1/4 cup brandy
1/4 cup sherry
3 cups Lobster Stock (page 240)
20 clams (such as littlenecks or cherrystones), scrubbed
3/4 cup fresh or frozen corn kernels
1/2 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon, plus whole leaves, for garnish
Kosher salt and freshly ground black pepper
Striped Bass
2 tablespoons canola oil
4 (6-ounce) wild striped bass fillets
Kosher salt and freshly ground black pepper
Fresh flat-leaf parsley sprigs, for garnish

Steps:

Preheat the oven to 400°F.
To make the lobster broth, heat the oil in a medium saucepan over medium heat. Add the shallots and cook until soft, about 4 minutes. Increase the heat to high, add the brandy and sherry, and boil until completely evaporated, about 4 minutes.
Add the lobster stock and boil, stirring occasionally, until reduced by half, about 7 minutes. Add the clams, cover the pan, and cook until the clams open, 4 to 8 minutes. Transfer the clams with a slotted spoon to a bowl and keep warm. Discard any clams that do not open.
Add the corn and cook for 2 minutes. Add the cream and cook until just heated through and slightly reduced, about 2 minutes. Stir in the parsley and tarragon and season with salt and pepper. Keep warm.
To cook the fish, heat the oil in a large ovenproof nonstick sauté pan over high heat until it begins to ripple. Season the bass on both sides with salt and pepper. Place the bass in the pan, skin side down, and cook until golden brown, about 3 minutes. Turn the fish over, transfer the pan to the oven, and cook until just cooked through, about 4 minutes.
Put a fillet in the center of each of 4 large shallow bowls, skin side up, divide the clams among them, arranging them around the fish, and ladle some of the broth over the fish and clams. Garnish with tarragon leaves.