Wild Striped Bass With Artichoke Fricassee, Wilted Greens

Recipe Ingredients

18		Baby artichokes, (preferably purple)
1		Lemon
5 tablespoons	75ml	Extra-virgin olive oil - plus
1 teaspoon	5ml	Extra-virgin olive oil - divided
1/2		Onion - sliced
1		Carrot - sliced
		Sea salt - to taste
		Freshly-ground white pepper - to taste
2 cups	474ml	White wine
2 cups	474ml	Water
1		Bay leaf
2 sections		Thyme
1 tablespoon	15ml	Finely-diced carrot
1 tablespoon	15ml	Finely-diced onion
1 tablespoon	15ml	Finely-diced leek - white only
1 tablespoon	15ml	Finely-diced celery
6		Wild striped bass center-cut filets - skin removed
		= (6 oz ea; abt 1 1/2" thick)
1 tablespoon	15ml	Chopped parsley
1		Meyer lemon - unpeeled, seeded,
		And cut into small dice
2 cups	474ml	Turnip greens
18		Chive tips
24		Chervil sprigs

Recipe Instructions

Remove the outer leaves from the artichokes and use a small knife to trim the heart and stem. Cut off the tips and place the trimmed artichokes in a bowl of water with the juice of 1 lemon squeezed into it.

Heat one teaspoon olive oil in a medium pan over medium heat. Add the sliced onion and cook until translucent, about 3 minutes. Add the sliced carrots and cook for a few more minutes. Drain the artichokes and add. Season with salt and pepper.

Add the white wine, water, bay leaf and thyme and bring to a boil, then reduce to a simmer. Cover with a clean towel or partially cover with a lid and let the mixture cook until a knife can be inserted and removed from the artichoke with no resistance, about 20 minutes. Remove from the heat.

Strain the liquid into a small saucepan, then cook rapidly to reduce by one-half. Remove the reduced liquid from the heat and set aside. Discard the carrots and onions.

Bring a small pot of water to a boil. Add salt (about 1 tablespoon per quart). Separately blanch the finely diced carrot, onion, leek and celery, each for one minute, putting the blanched vegetables into a bowl of ice water. When all the vegetables have been cooked, drain, pat them dry and mix together. Set aside.

Season the bass filets lightly with salt and pepper. Place in a steamer basket and cover. Steam for about 7 to 9 minutes for medium rare or to an internal temperature of 140 degrees.

While the fish is cooking, heat the artichokes in the reduced broth. When it boils, swirl 4 tablespoons olive oil into the broth. Add the set-aside diced carrot, onion, leek, celery and the chopped parsley and diced Meyer lemon. Season with salt and pepper to taste.

In another pan, saute the turnip greens in 1 tablespoon olive oil. Season lightly with salt and pepper.

To serve, heat six large bowls. Spoon the artichokes and the broth into the bowls. Spoon equal amounts of turnip greens into the center of each bowl. Place a piece of fish on top of each mound of artichokes and greens. Garnish with chive tips and chervil springs. Serve immediately.

This recipe yields 6 servings.

Each serving: 332 calories; 36 grams protein; 17 grams carbohydrates; 8 grams fiber; 8 grams fat; 2 grams saturated fat; 144 mg. cholesterol; 257 mg. sodium.

Source:
The Los Angeles Times, 01-28-2004

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