Striped Bass
Artichoke Purée, Summer Squash, Salsa Verde, Sherry Vinaigrette, Pickled Shallots,
Chef Gina Pezza of Vanda Cucina | Providence, RI
I wanted to showcase local and seasonal ingredients by simply dressing shaved squash with an aged Sherry vinaigrette. The Sherry Vinegar from Spain has less acidity than its counterpart, red or white vinegar, but still packs a flavorful punch. The acidity helps “break down” the raw shaved squash and also gives nice balance to the richness of striped bass without overpowering. The pistachio delivers a nuttiness and much needed crunch to the overall dish. — Chef Gina Pezza
Adapted by StarChefs | August 2023
INGREDIENTS
Pickled Shallots:
16 ounces white vinegar
1 tablespoon kosher salt
Sliced shallots
Artichoke Purée:
Two 14-ounce cans artichokes in brine, quarted
4 ounces extra virgin olive oil
Zest of 1 lemon
Sherry Vinaigrette:
3 ounces Sherry Vinegar from Spain
1 ounce Dijon mustard
2 teaspoons kosher salt
Ground black pepper
8 ounces extra virgin olive oil
Salsa Verde:
50 grams fresh parsley
6 grams fresh basil
22 grams fresh oregano
4 grams fresh rosemary
1 clove garlic
¼ shallot
1 tablespoon capers with juice
Calabrian chile or crushed red pepper flakes
Granulated sugar
Kosher salt
Ground black pepper
2 ounces Sherry Vinegar from Spain
4 ounces extra virgin olive oil
Summer Squash Salad:
2 zucchini, thinly sliced on a mandolin
2 yellow summer squash, thinly sliced on a mandolin
Olive oil
Kosher salt
Toasted pistachios, chopped
To Assemble and Serve:
Neutral oil
Four 8-ounce filets wild striped bass, skin on
Kosher salt
METHOD
For the Pickled Shallots:
In a nonreactive container, combine vinegar, salt, and 16 ounces water. Stir until salt has dissolved. Add desired amount of shallots, cover, and refrigerate overnight.
For the Artichoke Purée:
In a saucepan over medium heat, add artichokes and brine and cook 10 minutes. Strain, reserving artichokes and brine separately. Transfer artichokes to a blender with olive oil and purée until smooth. Add brine if necessary to achieve desired consistency. Stir in lemon zest, then transfer to a squeeze bottle and refrigerate.
For the Sherry Vinaigrette:
In a mixing bowl, combine vinegar, mustard, salt, 2 ounces Pickled Shallots, and 2 ounces Pickled Shallots brining liquid. Season with black pepper. Whisk mixture to combine, slowly streaming in olive oil until fully emulsified. Transfer to a squeeze bottle and refrigerate.
For the Salsa Verde:
In a blender, add fresh herbs, garlic, shallot, and capers. Season with Calabrian chile, sugar, salt, and black pepper. Blend on high speed, slowly streaming in vinegar and olive oil until mixture is fully emulsified. Add additional water or olive oil to achieve desired consistency. Transfer to an airtight container and refrigerate.
For the Summer Squash Salad:
In a large mixing bowl, toss zucchini and squash with a drizzle of olive oil and a pinch of salt. Let sit 20 minutes at room temperature. Toss with desired amount of Sherry Vinaigrette, Salsa Verde, and toasted pistachios.
To Assemble and Serve:
Heat oven to 425°F. In an oven-safe skillet over medium flame, heat oil. Liberally season dish with salt on all sides. Place fish, skin side down, in the skillet and sear. Place skillet in oven and roast 10 minutes, or until skin is crispy and fish is cooked through. Let cool. Spread Artichoke Purée across the bottom of a serving plate. Top with fish and Summer Squash Salad.
