Sea Bass With Leeks Potatoes And Thyme Food

SEA BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE

Steps:

• Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
• Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
• Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
• Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
• Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
• Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
• Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.

SEA BASS WITH LEEKS, POTATOES, AND THYME

Steps:

• Seasoning the fish : - Season the fish lightly and evenly with salt. Cover loosely and refrigerate. Cooking the fish: - Preheat the broiler. Position the rack so it is about 6 in from the element. - Place the potatoes in a saucepan, add cold water to cover, and set over medium heat. Season liberally with salt, stir and taste. The water should taste as seasoned as you would like the potatoes to be. Cook the potatoes at a gentle simmer until quite tender and soft on the edges, about 5 min. -Drain the potatoes well and place them, still steaming, in a 12 or 14in ovenproof skillet. Add the leeks, thyme, about 1 cup of the chicken stock, and a splash of vermouth. Set over medium heat and swirl as the broth comes to a simmer. Add about 4 T of the butter, and swirl until it melts. Taste for salt. Reduce the heat to low and add the fish. Swirl and tilt the pan to baste the surface of the fish with the buttery broth. The liquid level should rise as the bass releases moisture into the broth. If it doesn't, add a little more chicken stock. - Make sure no bits of leeks are stuck to the sides of the pan, or marooned on top of the fish, and place the pan under the broiler. Cook until the surface of the fish and potatoes is lightly gratineed, about 5-6 min. The liquid should be bubbling. Riduce the oven temperature to 500. Cook until the fish is medium-rare, another 1-5 min. - Transfer the fish pan to the stovetop. Using a spatula and tongs, lift the fish, tilt to drain slightly, then place on the platter. - Swirl the pan gently over medium heat to encourage the potatoes to thicken the sauce as it simmers. Add the remaining butter and adjust the salt. Tilt the platter of fish over the pan and carefully drain any liquid. Continue simmering to reduce the sauce as needed, until it has a little body, then taste again. If it seems flat, add a splash of vermouth or a few drops of vinegar. Transfer the fish to the plates and spoon the sauce and potatoes over all.

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
• Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
• Serve immediately, sprinkled with additional chopped tarragon.

OVEN-ROASTED SEA BASS WITH FENNEL & LEEKS RECIPE - (4.7/5)

Steps:

• Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat. Sauté fennel, leeks, shallots, garlic, celery and thyme until just soft but not colored, about 5 minutes. Add wine and simmer until reduced, 2-3 minutes. Season with salt. Transfer vegetables to a roasting pan that will hold fish snugly. Season fish with remaining oil, a squeeze of lemon juice and a generous pinch each of salt and pepper. Nestle fish into vegetables in roasting pan and dot top of fish with butter. Roast until flesh is just cooked through, flaky and easily slides off bone, 20-25 minutes. Meanwhile, add potatoes to boiling water and cook until tender, 15 minutes. Strain, halve potatoes and season with salt. Serve fish on top of sautéed vegetables and pan drippings, with boiled potatoes alongside. Garnish with lemon wedges.

MASHED POTATOES AND LEEKS WITH THYME

Steps:

• In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
• While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
• Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
• Preheat oven to 350°F.
• Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.