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Wild Striped Bass with Charred Leeks and Squid Vinaigrette Recipe

Wild Striped Bass with Charred Leeks and Squid Vinaigrette Recipe

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Wild Striped Bass with Charred Leeks and Squid Vinaigrette

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Ingredients

Count

Nutrition

935

Calories

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Ingredients:

Serving

1 lb cleaned calamari tentacles or cuttlefish tentacles
4 large leeks, whites only, cleaned and cut into 5-inch lengths
9 tbsp extra-virgin olive oil
kosher salt and freshly ground black pepper
4 6- oz wild striped bass fillets, skinned
1/4 cup dry white wine
juice and zest of 1 lemon
2 packets (2 tbsp) of squid ink
1 tsp dijon mustard

Directions:

1. Bring 3 quarts of water to a boil and set up an ice bath nearby. Plunge the calamari into the boiling water and cook for 30 seconds. Remove the calamari with a slotted spoon or strainer and immediately plunge it into the ice bath. Allow it to cool for 1 minute, then drain and set aside. Blanch the leeks in the same water for 8 to 9 minutes, until just tender. Refresh in the ice bath, then cut in half lengthwise.
2. Preheat the grill or broiler. Brush the leek halves with 2 tablespoons of the olive oil and season with salt and pepper. Grill or broil the leeks, cut side toward the heat, until charred, 8 to 10 minutes. Resist the temptation to move them more than once.
3. In a 12- to 14-inch sauté pan, heat 3 tablespoons of the oil over high heat until smoking. Season the fish fillets with salt and pepper and cook, skin side down, for 5 to 7 minutes, or until the flesh is crispy and moves easily without tearing.
4. While the fish cooks, combine the wine, lemon juice, and squid ink in another sauté pan and bring to a boil. Turn off the heat and whisk in the mustard, then the remaining 4 tablespoons of olive oil. Season with salt and pepper and add the calamari. Keep warm.
5. Turn the fish over and add the leeks to the pan. Cook the fish on the other side for 2 to 3 minutes and heat the leeks through. Place two leeks in the center of each of four warmed plates. Place one fillet atop each bed of leeks, flesh side up. Drizzle each fillet with some of the squid vinaigrette and garnish with the tentacles and lemon zest. Serve immediately.
The Babbo Cookbook Published in arrangement with Clarkson Potter/Publishers

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	935.42 Kcal (3916 kJ)
Calories from fat	370.01 Kcal
		% Daily Value*
Total Fat	41.11g	63%
Cholesterol	1210.42mg	403%
Sodium	158.51mg	7%
Potassium	607.89mg	13%
Total Carbs	25.17g	8%
Sugars	3.72g	15%
Dietary Fiber	1.82g	7%
Protein	105.6g	211%
Vitamin C	10.7mg	18%
Iron	7.6mg	42%
Calcium	243.3mg	24%

Amount Per 100 g
Calories	220.9 Kcal (925 kJ)
Calories from fat	87.38 Kcal
		% Daily Value*
Total Fat	9.71g	63%
Cholesterol	285.84mg	403%
Sodium	37.43mg	7%
Potassium	143.55mg	13%
Total Carbs	5.94g	8%
Sugars	0.88g	15%
Dietary Fiber	0.43g	7%
Protein	24.94g	211%
Vitamin C	2.5mg	18%
Iron	1.8mg	42%
Calcium	57.4mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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