Black Bass in Watercress Broth, Ginger and Fava Beans
Published March 15, 1994
- Total Time
- 1 hour
- Rating
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Ingredients
FOR THE PICKLED ONIONS
¼ cup sugar
¾ cup white-wine vinegar
2 cups thinly sliced white onion
⅓ cup julienned fresh ginger
FOR THE WATERCRESS BOUILLON
4 bunches watercress, stems left on (and one cup of watercress leaves removed and set aside for garnish)
3 tablespoons minced shallots
2 tablespoons chopped fresh ginger
2 tablespoons minced fresh ginger
Pinch of sugar
2 cups fresh fava beans
FOR THE FISH
2 tablespoons butter, plus more for steamer
8 black sea bass fillets, 4 ounces each, boneless, scales removed and skin left on
1 tablespoon olive oil
2 teaspoons melted butter
⅓ cup vegetable oil
1 ½ cups thinly sliced shallots
½ cup celery leaves
½ cup julienned leek whites, about 1 ½ inches long
1 tablespoon minced shallots
1 tablespoon fresh thyme leaves, chopped
1 ½ cups minced leek greens
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
27 grams carbs; 50 milligrams cholesterol; 341 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 5 grams fiber; 784 milligrams sodium; 27 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the pickled onions, combine the sugar and vinegar in a pot over high heat. Bring to a boil; then, pour into a small bowl holding the onions and ginger. Cover and refrigerate for at least two days.
- Step 2
In a deep pot, place the watercress (minus the reserved leaves), the shallots, chopped ginger and 2 ½ cups of water. Simmer for 10 minutes. Strain the bouillon (you should have about 3 cups). Return the bouillon to a pot over medium heat. Add the minced ginger and the sugar. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside.
- Step 3
Cook the fava beans in a pot of boiling salted water for one minute. Drain and plunge in ice water. When cool, remove the skins of the fava beans. Set aside.
- Step 4
To make the fish, preheat the oven to 450 degrees. In a large steamer that has been coated with butter or a broiler pan with vents, arrange the bass fillets, skin side up.
- Step 5
In a nonstick skillet, add the oil and the sliced shallots. Cook over medium heat until golden brown, stirring often. Drain the shallots on paper towels. Add salt to taste.
- Step 6
Meanwhile, place 1 tablespoon butter in a skillet, and add the celery leaves and the julienned leeks. Add 2 tablespoons of the cooked shallots. Cook to warm up, no more.
- Step 7
Brush melted butter over the fish. Sprinkle the fish with the minced shallots and the thyme. Salt and pepper generously. Cover with foil. Bring water in the bottom of the steamer to a boil; then, place the fish over the steamer in a 450-degree oven. Cook for 5 minutes.
- Step 8
Meanwhile, combine the fava beans with the pickled onions and the remaining tablespoon of butter. Reheat, and season to taste. Divide fava-bean mixture over the plates. Place the leeks and toasted shallot mixture, plus the remaining shallots, over the bass. Ladle the bouillon around the fish, and garnish all with leek greens and watercress.
Private Notes