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The
summer fishing derby in our hometown of Medfield, Massachusetts
is open to kids 16 and under. My six year old daughter, Hattie,
reeled in a small mouth bass to win the event for each of
the past two years. Needless to say, one of her favorite things
to cook is what she catches. This also pleases my son Ryan,
aged 9, who adores anything whole, particularly if it has
the head attached.
Hattie's
last fish was 16" long and weighed 18 ounces
Yield: 4
Servings
Ingredients:
Chive
Beurre Blanc
- 1 Tablespoon oil
- 1
shallot, chopped fine
- 2
cloves garlic, chopped fine
- 1/3
cup dry vermouth
- 1/2
cup heavy cream
- 1/4
cup spinach leaves, tightly packed
- 2
bunches chives, chopped
- 4
Tablespoons unsalted butter, cut in pieces
- Salt
and pepper
Fish
- 2 small mouth bass, fillets with the skin on
Method:
Heat
the oil in a large skillet over medium heat, sweat shallots
and garlic until soft but not browned. Add the vermouth, turn
heat to high, reduce until it bubbles, add cream cook until
reduced by half. The mixture should coat the back of a spoon.
Lower heat to medium. Add spinach and one bunch of chives.
Cook until spinach and chives are done, three to four minutes.
Transfer mixture to a blender and purée. While it's
puréeing add the butter pieces. Continue blending until
smooth. Remove to bowl. Add remaining chopped chives. Season
with salt and pepper.
Preheat oven to 450°. Adjust rack to center of oven.
Salt and pepper fish. Add 1/4 cup of water to the bottom of
an ovenproof pan. Place the fillets on an oiled rack and set
in the pan.
Bake in the preheated oven until fish is cooked through, approximately
18 minutes. Serve immediately with chive beurre blanc.
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