Out on the East End of Long Island, we are fortunate to have incredible fish available to us right off of our shore. I initially started to create this dish in an effort to take advantage of our local striped bass run, but the recipe ended up really being a tribute to local bounty on a larger scale. I decided to use potatoes as the building block for the rest of this dish, which is the vegetable the East End is probably most known for. I then thought of our local clams and knew they would make a nice natural broth for the dish that would go well with the potatoes. Although the chorizo is not a local ingredient, I love the way it goes with the clams, and it added a nice kick to the broth. I then took it a step further and added a little of our local calamari to the dish, and that really put it over the top! The sherry vinegar cut through the richness of the dish and balanced it all out. I'd best describe this dish as very simple, clean and a great one for the fall.
Yield: 4 Servings
Roast Garlic-Clam Broth
Littleneck Clams, scrubbed - 20 each
Garlic, roasted and peeled - 6-8 cloves
Clam Broth (reserved from above, and if there is not enough broth, the difference can be made up with either canned clam juice and/or fish stock) - approximately 24 ounces*
Butter, unsalted, cubed - 2-3 ounces
Chives, Parsley, minced - 1T
Lemon Juice, freshly squeezed - to taste
Fresh Ground Pepper - to taste
1. Place clams in pan with a little water and white wine to cover bottom of pan
2. Gently simmer clams until they just begin to open
3. Remove clams from heat, shuck and reserve; strain and reserve clam juice
4. Place reserved clam broth in a Vita Prep along with roasted garlic and butter
5. Once emulsified, turn off and adjust seasoning with lemon juice and pepper
6. Add parsley and chives
Striped bass, skinned, 7 oz. portions - 4 each
White Wine - 3 ounces
Fingerling Potatoes, roasted, split lengthwise - 12 each
Chorizo Sausage, fresh, removed from casings - 12 ounces
Spinach, cleaned and rough chopped - 1-2 bunches
Calamari, cleaned and julienned - 8 ounces
Garlic, minced - 1T
Roasted Red Peppers, julienned - 4 ounces
Parsley, minced - as needed
Sherry Vinegar - 3-4 ounces
Salt and pepper - to taste
Presentation:
1. Sauté 4 portions of bass in a small amount of blended oil, flesh side down over medium-high heat
2. Turn bass filets when 75% cooked , about 4-5 minutes
3. Deglaze with white wine and reduce while scraping any sediment from pan
4. Add fingerlings, sausage & spinach to pan and lightly sauté
5. Add roast garlic-clam broth and reserved clams to pan and simmer about 2-3 minutes until bass is finished cooking
6. Portion mixture in 4 bowls and top with bass filets; surround with sauce
7. While plating, have a pan with a little blended oil that is hot
8. Add seasoned calamari to pan along with garlic; toss quickly and add roasted peppers and parsley
9. Deglaze pan with sherry vinegar and portion sautéed calamari mix atop bass filets and serve
10. Garnish top of bass with a tossed mixture of finely diced tomatoes, micro basil and olive oil
11. Present dish as is and pour warmed consommé around dish at the table
And Now for Christopher's Perfect Pairings:
As we all know by now, I've been fortunate enough to grow up here on the East End of Long Island. For many years, the Striped Bass population was so low that they were practically extinct here, but thanks to massive conservation efforts throughout the 1980's, the population has been restored. Every fall, my local friends and I head to the beaches and search for these elusive beasts. It's pretty amazing when you find them. Below is a photo of one I caught recently.
As far as an appropriate wine pairing for Doug's dish, we have to consider that this is prepared with Chorizo, a spicy sausage. My thoughts are to pair it with a Syrah, Vacqueyras or possibly a full-bodied Chardonnay. The not-too-tannic Grenache-Syrah-Mourvèdre blend of many Vacqueyras, the spicy qualities of a Syrah and the oaky backbone of a big Chardonnay would play into these flavors perfectly. Check these out. Bon Appetit!
2007 Domaine de Montvac Vacqueyras Arabesque $17.95 - 91 WS
"Really fresh, with a solidly built core of red cherry, red currant and plum fruit woven with incense, briar and pastis hints. The long, fleshy finish stays racy and focused. Delicious. Drink now through 2012. 5,000 cases made. " - Wine Spectator
2008 Reynvaan In The Rocks Syrah $48.99 - 95 RP
"The 2008 In the Rocks with 6% Viognier and 2% Marsanne, gives up alluring notes of roasted meat, bacon, pepper, lavender, and blueberry. Beautifully proportioned, precise and lengthy, this pleasure-bent offering will evolve for 2-3 years and drink well through 2023. All of the Syrahs spent 18 months in barrel with approximately 15% (or less) new oak." - Robert Parker
2006 L'Angevin Chardonnay Charles Heintz Vineyard $54.99 - 95 RP
"Sensational aromas of nectarines, crushed rocks, and peaches soar from the glass of the 2006 Chardonnay Charles Heintz Vineyard. It hits the palate with stunning concentration, loads of tropical fruit, and notes of lemon oil and orange blossom. A complex, full-bodied Chardonnay with terrific minerality, it, too, can be drunk over the next 3-4 years." - Robert Parker