Wild Striped Bass Montauk Style
Montauk is a town at the easternmost tip of New York’s Long Island, and its waters are a veritable playground for both commercial and weekend fishermen. Wild striped bass practically jump into their boats, and from there it’s a short journey to the plates of appreciative diners. This dish is my salute to those responsible for the freshest fish around. Along with briny clams and succulent lobster from its waters, Montauk is home to some spectacular roadside stands and farmers’ markets, where in summer you’ll find sweet corn and juicy tomatoes.
Recipe information
Yield
serves 4
Ingredients
Lobster Broth
Striped Bass
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
To make the lobster broth, heat the oil in a medium saucepan over medium heat. Add the shallots and cook until soft, about 4 minutes. Increase the heat to high, add the brandy and sherry, and boil until completely evaporated, about 4 minutes.
Step 3
Add the lobster stock and boil, stirring occasionally, until reduced by half, about 7 minutes. Add the clams, cover the pan, and cook until the clams open, 4 to 8 minutes. Transfer the clams with a slotted spoon to a bowl and keep warm. Discard any clams that do not open.
Step 4
Add the corn and cook for 2 minutes. Add the cream and cook until just heated through and slightly reduced, about 2 minutes. Stir in the parsley and tarragon and season with salt and pepper. Keep warm.
Step 5
To cook the fish, heat the oil in a large ovenproof nonstick sauté pan over high heat until it begins to ripple. Season the bass on both sides with salt and pepper. Place the bass in the pan, skin side down, and cook until golden brown, about 3 minutes. Turn the fish over, transfer the pan to the oven, and cook until just cooked through, about 4 minutes.
Step 6
Put a fillet in the center of each of 4 large shallow bowls, skin side up, divide the clams among them, arranging them around the fish, and ladle some of the broth over the fish and clams. Garnish with tarragon leaves.
