Hub Cooking Club: Eggplant Wrapped Striped Bass - NBC10 Boston

Hub Cooking Club: Eggplant Wrapped Striped Bass

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    Hub Cooking Club: Eggplant Wrapped Striped Bass

    The Hub Today's Anna Rossi cooks up a yummy Eggplant Wrapped Striped Bass dish with Clark Showroom's Executive Chef John Craig in today's Hub Cooking Club. 

    Eggplant Wrapped Striped Bass

    By: Clarke Showrooms Executive Chef John Craig

     

    HCC: Striped Bass

    HCC: Striped Bass

    HCC: Striped Bass

    (Published Friday, July 19, 2019)

     Ingredients:

    - 4, 6 oz Portions Of Striped Bass

    - 3 Japanese Eggplant

    - 1/2 Tsp Dry Oregano

    - 1 Leek, Chopped And Rinsed With Water

    - 2 Tbsp Salted Butter

    - 1 Shallot, Thinly Sliced

    - 3 Cups Multicolored Cherry Tomatoes, Halved

    - 1/4 Cup Pitted Kalamata Olives

    - Juice Of 1 Meyer Lemon

    - Zest Of 1/2 A Meyer Lemon

    - -3/4 Cup EVOO

    - 2 TBSP Chopped Fresh Oregano

    - Kosher Salt

    - Black Pepper

    - Assorted Micro Greens For Garnish

     

    Directions:

    Kalamata Olive Vinaigrette

    Put Kalamata Olives, lemon juice and zest in a food processor.

    While motor is running, slowly drizzle in 1/2 a cup of evoo.

    Pour the Olive dressing in a bowl and add the oregano and a few grinds of pepper.

    Dried Tomatoes

    Place halved tomatoes, cut side up on a sheet tray lined with parchment paper.

    Drizzle tomatoes with 1 TBSP oil, 1/4 TSP dry oregano and salt and pepper to taste.

    Dry tomatoes in a oven set to Convection at 325 for approximately 45 minutes. (Tomatoes should be dry around the edges)

    Eggplant Purée

    Cut 1 eggplant large dice and toss with 2 TBSP oil, salt and pepper to taste.

    Roast eggplant for 15-20 minutes on a sheet tray lined with parchment in a oven set to Convection at the 400.

    Add butter, washed leeks and a 1/4 TSP of dry oregano to a small sauté set over medium heat. The leeks should be tender in 3 minutes.

    Transfer the roasted eggplant and leek mixture to a blender and purée until smooth.

    Season well with salt and pepper. Keep warm in a small pan.

    Eggplant Sauté

    Sauté 1 medium diced eggplant in a pan set to medium high with 2 TBSP oil and salt and pepper to taste.

    Toss eggplant occasionally for 3-4 minutes until just tender.

    Green Beans

    Sauté the sliced shallot over medium heat in 1 TBSP of oil and salt and pepper to taste for 2 minutes, then add the blanched green beans. Warm beans throughout.

    Striped Bass

    Slice 1 eggplant length wise on a mandolin or hand held slicer. Try to get the thinnest slice possible.

    Wrap each portion of fish with 1 slice of eggplant. Cook the fish seem side down in a nonstick pan set over medium high heat. This ensures that the eggplant will not come unravelled after you flip it to the other side. The fish will need 2-3 minutes per side. From the stove top, place the pan with the fish in a 400 set to Convection at 400. Cook fish in the oven for an additional 5 minutes or until you reach your preferred doneness.

    Assembly

    Start with a smear of the eggplant purée on the bottom of your plates. Arrange some of the sautéed eggplant, beans and tomatoes on and around the purée. The fish should be perched above vegetables and the vinaigrette drizzled on and over the completed dish. Micro greens can be artfully decorated.