Imagine a dish that transforms ordinary ingredients into an extraordinary culinary experience—a symphony of flavors that will transport your taste buds to the refined kitchens of France. This Striped Bass with Salsify Flan isn't just a meal; it's an gastronomic journey that promises to elevate your home cooking from mundane to magnificent. With its delicate balance of textures and sophisticated techniques, this recipe will make you feel like a professional chef in your own kitchen.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole striped bass
- 2 cups salsify, peeled and chopped
- 1 cup heavy cream
- 1 bunch asparagus, trimmed
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the center of the oven.
- Clean the striped bass thoroughly, removing scales and gutting if not already prepared. Pat the fish dry with paper towels and season generously with salt and freshly ground black pepper.
- For the salsify flan, peel and chop salsify into small uniform pieces. Blanch in salted boiling water for 3-4 minutes until slightly tender, then drain and shock in ice water to stop cooking.
- In a blender, combine blanched salsify, heavy cream, salt, and pepper. Blend until smooth and silky, then strain through a fine-mesh sieve.
- Pour the salsify mixture into buttered ramekins and place in a water bath. Bake in the preheated oven for 20-25 minutes until the flan is set but still slightly trembling.
- Drizzle striped bass with olive oil and season. Place on a lined baking sheet and roast in the oven for 12-15 minutes, depending on thickness, until fish is opaque and flakes easily.
- Trim asparagus and toss with olive oil, salt, and pepper. Roast on a separate baking sheet in the same oven for 8-10 minutes until tender-crisp with slight charring.
- To plate, unmold salsify flan in the center of each plate, place roasted striped bass on top, and arrange asparagus around the dish. Garnish with fresh herbs if desired.
Tips
- Choose the freshest striped bass possible—look for clear eyes, firm flesh, and a clean ocean scent.
- When preparing salsify, work quickly after peeling to prevent browning, and use a sharp knife for uniform chopping.
- The water bath (bain-marie) for the flan is crucial—use hot water and ensure it comes halfway up the ramekins for even, gentle cooking.
- Test fish doneness by gently pressing—it should flake easily and appear opaque, but not dry.
- For extra flavor, consider adding fresh herbs like dill or tarragon as a final garnish to complement the delicate fish.
- Use a fine-mesh strainer when blending the salsify to ensure an ultra-smooth, silky flan texture.
Nutrition Facts
Calories: 440kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 16g
Cholesterol: mg
