This week, we've heard from Charles Stotts on cooking with friends, what's missing in the Phoenix foodscape and why spoons are the best kitchen utensil. Today he shares his recipe for Grilled Bass with a Roasted Vegetable Salad and Banyuls Vinaigrette.
For the Preserved Lemon:
Slice a few lemons into "wheels" and blanch them three times in boiling
water for about 20 seconds each time. Change the water after each
blanch, as this helps reduce the bitterness of the lemon. Now make the
poaching liquid for the lemons by combining 4 cups water, 3 cups sugar
and 2 cups white wine vinegar. Heat to dissolve the sugar, then add
lemons, bring to gentle simmer and cook about 30 minutes. Cool and
store in the poaching liquid.
For the Banyuls Vinaigrette:
Dijon
Minced Shallot
Honey
Fin Herb
Banyuls Vinegar
Salt and Pepper
Combine all ingredients in a bowl and whisk together. While whisking,
slowly drizzle in some olive oil to form the vinaigrette. Adjust
acidity, if needed, with a few drops of fresh lemon juice, to taste.
For the Roasted Vegetables:
Clean and roast some shallots or cippoline onions, lightly drizzling
with some good balsamic vinegar when they come from the oven, set aside
to cool before cutting into a more bite sized piece.
Take some baby beets and place them in a baking dish with about ¼ cup
of vegetable stock, cover with foil and roast at 400 degree oven for
about an hour. Allow to cool, the peel the skins off with a kitchen
towel. Slice in half.
Blanch some green beans in a large pot of salted water, until done,
then shock in ice bath. Again, cut into a more bite sized piece.
For the bass:
Rub the bass with olive oil and season aggressively with salt and
pepper. Gently grill the fish until just done, being careful not to
overcook.
To assemble, place some field greens in a bowl with your chopped
vegetables and lightly dress with your vinaigrette, tasting for
seasoning, if needed. Chop up your preserved lemon into small dice,
adding those to the salad as well. Place the salad on the plate,
topping with the warm grilled fish.
Garnish with some heirloom tomato or even a pico lightly dressed in the preserved lemon liqueur.
