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Chef Andrew Wilkinson

Skipjack's
55 Needham Street
Newton, MA 02461
617.964.4244

Five Hundred Boylston
Boston, MA 02116
617-536-3500

2 Brookline Place
Brookline, MA 02445
(617) 232-8887

Hattie's Bass and Chive Beurre Blanc
From Andrew Wilkinson: Skipjack's Boston, Brookline & Newton, MA
Adapted by StarChefs.com

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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