Butter Poached

4 oz. Fresh Striped Bass Filet, boneless, skinless
6 oz. Unsalted Butter, small cold cubes
Sea Salt, pinch
2 oz. Water
1 ea. Lemon

Dry the bass filet with paper toweling and season with salt.  In a small sauce pot over low heat, bring the water to a simmer and wisk in a cube of butter, one by one, until all melted and emulsified creamy. Season to taste with salt then keeping over the low heat, add in the bass filet and allow it to gently poach in the butter bath until just set. Remove to serving plate and finish with a squeeze of lemon juice.

En Papillote

4 oz. Fresh Striped Bass Filet, boneless
Parchment Paper 14’x14” square
4 ea. Snow Peas, fine julienne
1 oz. Carrot, peeled, fine julienne
Preserved Lemon Peel, fine julienne *see recipe
Herb Compound Butter*see recipe
1 Tbl. Butter, melted

Fold the parchment paper in half crosswise, open the top flap and brush the base with melted butter. Place the julienned vegetables on the middle of the paper base and put the fish filet on top. Season with salt, slices of compound butter and preserved lemon julienne. Fold the top flap down to meet the bottom edge and starting at the left side, make small ½ inch crease folds inward every 2 inches to create a crimped seal. Try to leave an air bubble gap inside. Once sealed, bake in a 400f oven for 10 minutes. Remove once puffed and cut open the seal and fold the top paper back to enjoy.

Crispy Skin

4 oz. Fresh Striped Bass Filet, skin on, scaled, boneless
1 Tbl. Olive oil
2 Tbl. Butter
1 ea. Garlic clove, small
1 sprig Thyme
1 oz. White Verjus
1 Tbl. Castelvetrano Olives, chopped
Salt tt
Black Pepper tt

Pat dry the bass filet with paper toweling, season both sides with a pinch of salt and black pepper. Preheat a saute or cast iron pan over medium high heat then add in the olive oil and half of the butter. Place fish filet in skin side down and press and hold to flatten gently with a spatula to keep flat contact with the pan. Once well browned and crispy skin, turn the fish over, add the rest of the butter, thyme and garlic clove, to the pan and cook a minute until medium doneness and moist. Remove the fish to serving plate skin side up, spoon the aromatic butter olive oil around the fish, garnishing with chopped green olives and drizzle of verjus.

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