Tuesday, February 16, 2010

No, the other pesci

Rarely do I come up with a recipe that's exciting enough to share, but this weekend I found an exception to that rule: striped bass rubbed with herbs, draped in blanched leeks, and roasted in a moderately hot oven. That's about the extent of the instructions, I think, but for posterity's sake I've outlined some hard-and-fast details below. I've also decided this fish was special enough to merit a classy European name -- so without further ado, I present to you Pesci alla velare (roughly, "fish a la veil").
The Parts:
2 lbs fish fillet (bass, salmon, or tilapia would probably be best)
fresh herbs (to match the fish: dill for salmon, thyme for bass, etc.)
3 leeks, white bottoms chopped off
salt & pepper
olive oil
The Procedure:
Roughly chop the herbs, setting aside a few whole sprigs, and rub the chopped herbs on the tops of the fillets along with olive oil, salt, and pepper. Top them with the whole sprigs and let the fish marinate for a bit while you blanch your leeks: bring a potful of water to a boil and cook the leek greens until they begin to look soft, then shock them (plunge them into a bowl of cold water to stop their cooking process). After the leeks have cooled, spread each leaf out to its fullest extent, and drape them over the fish so that they overlap. (The idea is to trap as much moisture under the leeks as possible, using a uniform layer of leeks.) When every inch of the fish is covered with the leeks, roast the fish in a 375-degree oven for about 30 minutes. Serve hot, with the leeks, a side of roasted vegetables, pilaf, or bread, and a dry white wine.


Anonymous said...


luse meister said...

going to try this thx for posting