Why I Cook by Tom Colicchio

Author:Tom Colicchio
Language: eng
Format: epub
Tags: home;cooking;Italian;American;james;beard;memoir;pasta;salad;vegetables;top;chef;america;reality;tv;television;cook
Publisher: Artisan
Published: 2024-07-09T18:28:47+00:00

Set up a bowl with equal parts water and ice and have nearby. Bring a large pot of salted water to a boil for blanching the asparagus.

Add the asparagus to the boiling water and blanch for 1 to 2 minutes. Remove from the boiling water and immediately plunge into the ice bath. Drain and set aside.

Rinse the sea bass fillets under cold water, pat dry, and season with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium heat. When the oil is hot, add the fillets skin-side down and sear until crispy, 3 to 4 minutes. Transfer the seared fish, skin-side up, to a plate.

Pour the fat out of the skillet and wipe the skillet clean. Add the braised artichokes and their liquid and set over medium-low heat. Add the rhubarb and asparagus and season with salt and pepper. Nestle in the fish, skin-side up. There should be enough braising liquid to come just to the top of the fish, not covering it. (You can add a little additional chicken stock or water if needed.) Cook until the fish flakes easily, 4 to 5 minutes.

Transfer the fish to plates. Spoon the broth and vegetables around the fish. Season with salt and pepper, top with pea tendrils, and serve.

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