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Alta Editions is an award-winning publisher of web-based cookbooks. We publish stories and exclusive recipes from some of the world's most inspiring chefs.

Striped Bass with Spicy Tomato Sauce

Chef Laurent Gras Recipes

Striped Bass with Spicy Tomato Sauce

Alta Editions

The delicate flavor and flesh of the fish is contrasted with the Brussels sprouts and balanced by the sweet, spicy, and gently acidic flavor of the tomato sauce.
— Laurent Gras

This Provence-inspired Striped Bass with Spicy Tomato Sauce recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 20 minutes   |   Cooking Time: 40 minutes

 

Ingredients

For the Striped Bass

  • 1 quart (1 l) water
  • 4 teaspoons (20 g) sea salt
  • Freshly ground black pepper
  • Pinch red chili flakes
  • 1 ¼ pounds (600 g) striped bass fillets
  • ¼ cup (50 ml) extra-virgin olive oil, divided
  • 1 bunch mixed fresh herbs, such as thyme, rosemary, and oregano
  • 1 lemon

For the Spicy Tomato Sauce

  • 1 pound (500 g) ripe tomatoes, cut into chunks
  • 1 cup (250 ml) dry white wine
  • 1 tablespoon (30 g) tomato paste
  • ¼ cup (50 ml) extra-virgin olive oil, divided
  • 3 ounces (100 g) dry chorizo, diced into ¼-inch (½ cm?) pieces
  • 4 cloves (20 g) garlic, minced
  • ½ teaspoon (2 g) smoked Spanish paprika, or to taste
  • Sea salt

For the Brussels Sprouts

  • 1 pound (400 g) Brussels sprouts
  • Sea salt
  • 3 tablespoons (40 g) extra-virgin olive oil
  • Freshly ground white pepper

For the Bacon

  •  4 thick slices smoked bacon

For the Toast

  • 1 clove garlic
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 baguette, preferably one day old

Method

For the Striped Bass

  1. To prepare the brine, in a small saucepan, boil the water with salt, black pepper, and red chili flakes. Cool to room temperature. With a sharp knife, divide the bass into 4 portions and remove the skin, if necessary. Soak the fish in the brine for 2 hours. Remove from the brine and pat dry. Preheat the oven to 300ºF (150°C).
  2. In a large sauté pan, heat about half of the olive oil over high heat. Sear the fish for a minute or two, just until lightly browned, and transfer to a wire rack. Ideally, the rack should be round and just big enough to fit inside the pan, but it can also be placed over the pan, if necessary. Scatter the herbs around the bottom of the pan, place the rack with the fish on it on top of the herbs, and bake for 10 minutes for medium rare and 15 minutes for medium. Season with a drizzle of the remaining fresh olive oil and a squirt of fresh lemon juice.

For the Spicy Tomato Sauce

  1. In a blender, combine the tomato, white wine, and tomato paste, and blend until smooth.
  2. Heat 1 tablespoon (20 ml) of the olive oil in a sauté pan and sweat the chorizo over low heat for 5 minutes. Add the garlic and cook it for 2 minutes. Pour the blended tomato mixture into the pan, season with paprika and salt, and let simmer for 30 minutes over low heat, until the liquid has reduced by half and turned a deep red. As it cooks, if the tomato starts to collect and caramelize on the sides of the pan, use a wet brush to wipe the sides clean. Strain through a fine mesh strainer, discard the solids, and whisk in the remaining olive oil.

For the Brussels Sprouts

  1. Trim the bottom of the Brussels sprouts to release the outside leaves from the heart. Wash the leaves, drain, and pat dry with a paper towel. Split the Brussels sprout hearts in half. Season with salt just before cooking. In a large non-stick sauté pan, heat the olive oil over medium heat. Add the hearts to the pan, cut side down, cover, and let steam until fully cooked and nicely caramelized, 5 to 8 minutes. Add the leaves to the pan, just a few at a time, and toss to cook. Season with additional olive oil, salt, and white pepper.

For the Bacon

  1. Cut the bacon into 1-inch (2 ½-cm) strips. Place in a nonstick sauté pan over low heat and render the fat until the bacon is crispy. Place the bacon on paper towel to drain.

For the Toast

  1. Peel the garlic by crushing it with the flat part of a chef knife. Combine with the oil and leave it to infuse for at least 30 minutes. Preheat the oven to 300ºF (150°C). Slice the baguette very thinly. Brush the slices of baguette with the garlic-infused olive oil and place on baking pan. Toast in the oven until the bread turns a light browned color.

To Assemble the Dish

Spoon the tomato sauce onto the serving plates. Place the caramelized Brussels sprouts hearts in the center of the sauce and lay the fish on top. Arrange the Brussels sprouts leaves on top of the fish along with the bacon and toasted baguette.


Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for FREE (a $9.99 value!) when you sign up for the Alta Editions Cooking Series. Get It Now button