Poached Black Bass in a Rich Nage

Name: Poached Black Bass in a Rich Nage
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 cloves garlic, peeled; 2 ribs celery, halved crosswise; 1 large onion, peeled and halved; 1 bulb fennel, halved; 1 carrot, peeled, trimmed, and halved; 1 small ripe tomato, cored; 1 bay leaf; 1 tbsp. fennel seeds; 1 tbsp. coriander seeds; 1 tbsp. fine sea salt; 1 tbsp. white peppercorns; 2 cups dry white wine; 1 ⁄ 2 cup champagne vinegar; 4 (6-oz.) filets black bass; Fine sea salt and freshly ground white pepper; 8 Tbsp. cold butter, cut into pieces; 1 small ripe tomato, peeled, cored, seeded, and cut into 1/2" x 1 1/2" batons; 5 small scallions, dark green part only, cut into 4"-long pieces, blanched, rinsed under cold water, and halved lengthwise; 2 (2"-long) thin slices peeled ginger, finely julienned, blanched, and rinsed under cold water; 1 lemon, trimmed of peel, pith, and membrane; segments cut out; 12 small leaves cilantro

Serves
serves 4

Ingredients

For the Nage

4 cloves garlic, peeled
2 ribs celery, halved crosswise
1 large onion, peeled and halved
1 bulb fennel, halved
1 carrot, peeled, trimmed, and halved
1 small ripe tomato, cored
1 bay leaf
1 tbsp. fennel seeds
1 tbsp. coriander seeds
1 tbsp. fine sea salt
1 tbsp. white peppercorns
2 cups dry white wine
¹⁄₂ cup champagne vinegar

For the Fish

4 (6-oz.) filets black bass
Fine sea salt and freshly ground white pepper
8 Tbsp. cold butter, cut into pieces
1 small ripe tomato, peeled, cored, seeded, and cut into 1/2" x 1 1/2" batons
5 small scallions, dark green part only, cut into 4"-long pieces, blanched, rinsed under cold water, and halved lengthwise
2 (2"-long) thin slices peeled ginger, finely julienned, blanched, and rinsed under cold water
1 lemon, trimmed of peel, pith, and membrane; segments cut out
12 small leaves cilantro

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This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.

Ingredients

For the Nage

4 cloves garlic, peeled
2 ribs celery, halved crosswise
1 large onion, peeled and halved
1 bulb fennel, halved
1 carrot, peeled, trimmed, and halved
1 small ripe tomato, cored
1 bay leaf
1 tbsp. fennel seeds
1 tbsp. coriander seeds
1 tbsp. fine sea salt
1 tbsp. white peppercorns
2 cups dry white wine
¹⁄₂ cup champagne vinegar

For the Fish

4 (6-oz.) filets black bass
Fine sea salt and freshly ground white pepper
8 Tbsp. cold butter, cut into pieces
1 small ripe tomato, peeled, cored, seeded, and cut into 1/2" x 1 1/2" batons
5 small scallions, dark green part only, cut into 4"-long pieces, blanched, rinsed under cold water, and halved lengthwise
2 (2"-long) thin slices peeled ginger, finely julienned, blanched, and rinsed under cold water
1 lemon, trimmed of peel, pith, and membrane; segments cut out
12 small leaves cilantro

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Instructions

Step 1

For the nage: Put garlic, celery, onions, fennel, carrots, tomato, bay leaf, fennel sees, coriander seeds, salt, peppercorns, wine, vinegar, and 4 quarts water into a large pot and bring to a boil. Reduce heat to medium and simmer until reduced to 5 cups, 3-3 1⁄2 hours. Let cool. Strain through a chinois or a fine mesh sieve into a bowl and set aside.

Step 2

For the fish: Bring 4 cups of the nage to a simmer in a large skillet over medium heat. Score skin of each bass in 4 places, then season fish with salt and pepper. Poach bass in the simmering nage until just cooked through, 8-10 minutes.

Step 3

Bring remaining cup of nage to a boil in a saucepan. Reduce heat to medium-low; whisk in butter, 1 tbsp. at a time, whisking until butter melts and sauce is slightly thick and emulsified, 3-4 minutes.

Step 4

To serve, transfer fish with a slotted spatula to each of 4 warm plates skin side up, discarding nage. Arrange tomatoes, scallions, ginger, lemon segments, and cilantro around fish. Divide sauce between plates, pouring it around fish.

For the nage: Put garlic, celery, onions, fennel, carrots, tomato, bay leaf, fennel sees, coriander seeds, salt, peppercorns, wine, vinegar, and 4 quarts water into a large pot and bring to a boil. Reduce heat to medium and simmer until reduced to 5 cups, 3-3 1⁄2 hours. Let cool. Strain through a chinois or a fine mesh sieve into a bowl and set aside.
For the fish: Bring 4 cups of the nage to a simmer in a large skillet over medium heat. Score skin of each bass in 4 places, then season fish with salt and pepper. Poach bass in the simmering nage until just cooked through, 8-10 minutes.
Bring remaining cup of nage to a boil in a saucepan. Reduce heat to medium-low; whisk in butter, 1 tbsp. at a time, whisking until butter melts and sauce is slightly thick and emulsified, 3-4 minutes.
To serve, transfer fish with a slotted spatula to each of 4 warm plates skin side up, discarding nage. Arrange tomatoes, scallions, ginger, lemon segments, and cilantro around fish. Divide sauce between plates, pouring it around fish.