Striped Bass Fillet with Lobster Stock and Aromatic Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 medium carrots, peeled and cut into 3-inch pieces |
2 small leeks, trimmed and cut into 3-inch pieces |
1 large zucchini, cut crosswise into 3-inch pieces |
4 cups lobster stock |
1 tablespoon olive oil |
6 (6-ounce) striped bass fillets |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
1 tablespoon butter |
16 shiitake mushroom caps |
Directions:
1. Cut carrot, leek, and zucchini pieces lengthwise into julienne strips; set aside.
2. Bring Lobster Stock to a simmer in a medium saucepan (do not boil); keep warm over low heat.
3. Heat oil in a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 2 minutes on each side. Remove from pan; keep warm. Melt butter in pan over medium-high heat. Add mushrooms and leeks; sauté 2 minutes. Add carrot; sauté 2 minutes. Add zucchini, Lobster Stock, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange fish over vegetables; cover and cook 3 minutes or until fish flakes easily when tested with a fork.
4. Place 1/2 cup vegetables into each of 6 bowls; top each serving with 1 fillet. Ladle 1/2 cup broth over each serving.
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