The Apprentice by Jacques Pépin

Author:Jacques Pépin
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780547346540
Publisher: Houghton Mifflin Harcourt
Published: 2015-12-08T00:00:00+00:00

1 striped bass, gutted, with head on (about 3 pounds)

2 cups thinly sliced mushrooms

¼ cup chopped shallots

½ teaspoon salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1 tablespoon good olive oil

1 teaspoon fresh thyme leaves

2 bay leaves

1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc)

8 tablespoons (1 stick) unsalted butter, at room temperature

1 tablespoon fresh lemon juice

1 tablespoon minced fresh chives

Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam.

Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe.

Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste.

At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

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