Chef Bill Telepan, JUdson Grill, New York, NY
Braised Wild Striped Bass, Leek Fondue, Vermouth and
Caviar with Crushed Carola Potatoes
Braising in butter reveals the silky, sensual texture
of the bass. The addition of caviar and alcohol makes
this opulent dish even more seductive. -Chef Bill
Yield: 4 servings
Butter Sauce: 8 ounces cream 8 ounces water 2
pounds butter, softened
In a saucepan, bring cream and water to a boil. Add
butter and whisk well until melted. Place in blender
or use an immersion blender to emulsify the sauce. Lower
heat and keep sauce warm or place pot in low oven to
hold until ready to use.
The Potatoes: 6 Carola potatoes (or similar medium-sized
yellow potatoes such as Yukon Gold) 1 Tablespoon butter
1 Tablespoon vegetable stock Preheat oven to 400°F.
Bake potatoes for 45 minutes to 1 hour, or tender. When
cool to the touch (but still warm), slice tops off 4
of the potatoes and carefully scoop out flesh of each.
Peel remaining 2 whole potatoes. In a medium-sized bowl,
add scooped flesh plus the additional 2 potatoes and
crush, adding butter and vegetable stock. Season with
salt and pepper to taste. Keep skins and filling warm
until ready to serve.
4-6 leeks, chopped into 1/4-inch slices and washed well
2 ounces butter
4 ounces Vermouth
Place chopped leeks in a bowl, sprinkle with kosher
salt and let sit for 10 minutes. Melt butter in large
sauté pan, add leeks and slowly stew until tender, about
12 minutes. Add vermouth and cook until reduced by half.
Season to taste. Chill immediately.
Striped Bass (and to finish):
Four 6-ounce skinless pieces of wild striped bass, seasoned
with salt and pepper
2 ounces vegetable stock
1 Tablespoon plus 1 teaspoon chives
1 ounce Osetra caviar
Bring butter sauce to simmer, add bass and bring back
to simmer. Cover and place in 300°F oven for 12-15 minutes.
Heat leeks in the vegetable stock and add 4 ounces of
the fish cooking butter. Season and add the 1 tablespoon
of chives. Mix potato filling with remaining 1 teaspoon
chives and fill potato skins.
To serve, divide leek sauce between 4 warm shallow bowls,
place fish on top of leeks and sprinkle with coarse
sea salt. Spoon or quenelle the caviar on top of each
piece of fish. Place a potato on plate next to fish.