Wild Striped Bass With Charred Leeks And Squid Vinaigrette Food

CHARRED LEEKS WITH QUICK-PICKLED CHILES AND PEACH VINAIGRETTE

Steps:

• Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry.
• Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks.
• Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter.
• Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil.
• Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately.

WILD STRIPED BASS WITH CHARRED LEEKS AND SQUID VINAIGRETTE

Steps:

• 1. Bring 3 quarts of water to a boil and set up an ice bath nearby. Plunge the calamari into the boiling water and cook for 30 seconds. Remove the calamari with a slotted spoon or strainer and immediately plunge it into the ice bath. Allow it to cool for 1 minute, then drain and set aside. Blanch the leeks in the same water for 8 to 9 minutes, until just tender. Refresh in the ice bath, then cut in half lengthwise.
• 2. Preheat the grill or broiler. Brush the leek halves with 2 tablespoons of the olive oil and season with salt and pepper. Grill or broil the leeks, cut side toward the heat, until charred, 8 to 10 minutes. Resist the temptation to move them more than once.
• 3. In a 12- to 14-inch sauté pan, heat 3 tablespoons of the oil over high heat until smoking. Season the fish fillets with salt and pepper and cook, skin side down, for 5 to 7 minutes, or until the flesh is crispy and moves easily without tearing.
• 4. While the fish cooks, combine the wine, lemon juice, and squid ink in another sauté pan and bring to a boil. Turn off the heat and whisk in the mustard, then the remaining 4 tablespoons of olive oil. Season with salt and pepper and add the calamari. Keep warm.
• 5. Turn the fish over and add the leeks to the pan. Cook the fish on the other side for 2 to 3 minutes and heat the leeks through. Place two leeks in the center of each of four warmed plates. Place one fillet atop each bed of leeks, flesh side up. Drizzle each fillet with some of the squid vinaigrette and garnish with the tentacles and lemon zest. Serve immediately.

ROASTED WILD STRIPED BASS

Steps:

• Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
• Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.

RUNNER BEANS & CHARRED LEEKS WITH VINAIGRETTE

Steps:

• Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.
• Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.
• Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.
• To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.
• Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.