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Dante Boccuzzi
rising stars
November 2002 NEW YORK
Striped Bass and Israeli Couscous with Tapenade Vinaigrette
Dante Boccuzzi, Aureole-New York, NY
Adapted by StarChefs

Suggested Wine Pairing: Verget Chablis, Valmur, France 1997

Yield:
2 servings

  • Salt
  • Black Pepper, crushed

Chestnuts are available Fresh dried, or canned. Porcini mushrooms can be found fresh, dried, or frozen. In this recipe I use canned chestnuts and dried porcini mushrooms. Canned chestnuts, dried porcini mushrooms, and mostarda fruits can be found in many specialty food markets.

Couscous:

  • 2 cups chicken stock
  • 1 sprig fresh rosemary
  • 1 cup Israeli couscous
  • 4 ounces English peas
  • 2 ounces pea shoots

Cherry Tomatoes:

  • 6 cherry tomatoes
  • 1 clove garlic, chopped fine
  • 1 cup olive oil
  • 1 sprig fresh rosemary, finely chopped

Vinaigrette:

  • 1 cup niçoise olives
  • 2 teaspoons white wine vinegar
  • ½ lemon, juiced
  • 1 cup olive oil
  • ½ clove garlic

Striped Bass:

  • 2 each, 6-ounce fillets striped bass
  • 2 Tablespoons olive oil
  • 6 white anchovies, in olive oil
  • Pea Shoots, for garnish

For the couscous: In a medium pot, bring the chicken stock to a boil with rosemary stem; add the couscous, remove from heat and steep until tender. Meanwhile, bring salted water to a boil in a small pot and cook the shucked peas until tender. Drain. Using the back of a fork, crush the peas and mix with the couscous. Fold in the pea shoots and mix until wilted.

For the cherry tomatoes: Drizzle the tomatoes with olive oil, salt, pepper, chopped garlic and rosemary. Bake for 20 minutes at 250ºF.

For the vinaigrette: Purée the olives, garlic, oil, lemon juice, and white wine vinegar until smooth. Season with salt and pepper to taste.

For the striped bass: In a medium pan, heat the olive oil over medium-high heat. Sear the fillet of fish golden brown, beginning with the skin side down.

To serve: Place the couscous in the center of the dish. Place the fish on top and garnish with the vinaigrette. Spoon the tomatoes around the fish and the anchovy fillet on top. Garnish with pea shoots.

 

 
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