Crispy Skin Wild Striped Bass with Rock
Shrimp, English Pea Purée and
Baby Heirloom Tomatoes

2 7-ounce portions skin-on wild striped bass
4 Tablespoons olive oil
6 ounces fresh rock shrimp
12 ounces riesling
2 ounces butter
3 cloves garlic
2 shallots, sliced
3 bay leaves, sliced
8 ounces clam juice
4 ounces fresh English peas
1 pint mixed baby heirloom tomatoes
2 ounces good olive oil
2 leaves of fresh basil, torn
Salt and pepper

Poaching broth: In a medium saucepot over medium heat add 2 ounces of butter. Allow the butter to melt and then add the shallots, garlic and bay leaves. Sweat for 5 minutes without getting color. Add the riesling and reduce to almost dry, then add the clam juice. Reduce again by one-quarter. Strain and reserve the warm broth.

English pea purée: Bring a small saucepot of salted water to a boil. Blanch the peas until tender, about 4 to 5 minutes. Shock in ice water, strain and then transfer the peas to a blender and purée until smooth. Add ice-cold water if needed. Reserve cold until ready.

Tomato salad: In a small mixing bowl, split the tomatoes and toss with the olive oil and basil. Season with salt and pepper to taste, then reserve.

Fish: In a large sauté pan over high heat, add the olive oil. Season the fish with salt and pepper. Place the fish skin-side down and press the fish from the top with a spatula. After 2 to 3 minutes, place the fish into the oven to finish cooking for 5 to 7 minutes.

With the fish in the oven, bring the broth back to a simmer. Drop the rock shrimp in the broth and poach for 2 to 3 minutes. In a small sauté pan over medium heat, quickly heat the purée. Do not over-heat or the peas will lose color. To plate, place the pea purée in the center of the plate, arrange the tomatoes atop of the purée and then place the fish on top of the tomatoes. Top with the rock shrimp and enjoy.

Serves 2

The Grill Room
Windsor Court Hotel
300 Gravier St. | 523-6000
GrillRoomNewOrleans.com