RECIPES STRIPED BASS By: Harold Dieterle Pan Roasted Wild Striped Bass with Fried Salami, Kale and Preserved Lemon Sauce This is a fresh, citrus take on surf and turf with a mix of wild striped bass and fried salami (Photo courtesy of Harold Dieterle) Preserved Lemons Ingredients: 2 lemons, pierced with a knife ¼ cup sugar ½ cup salt 1 tablespoon black peppercorn 1 star anise 2 teaspoons coriander seed 2 teaspoons fennel seed Water, to cover Directions: In a pot, add all ingredients. Simmer for 30 minutes till the lemons are soft. Preserved Lemon Sauce Ingredients: 1 cup preserved lemon, sliced 1 shallots 3 cloves garlic, sliced 1 cup chicken Stock 1 lemon’s juice 1 lemon’s zest 2 tablespoons brown sugar 2 tablespoons water 1 tablespoon oil Directions: In a sauce pan, add the oil and sweat the shallots and garlic for about a minute. Next add the preserved lemon and chicken stock. Simmer for 15 minutes and transfer to a blender. Next add the lemon juice, zest, sugar and water if needed for consistency. The sauce should be sour, bitter and slightly sweet. Braised Kale Ingredients: 1 quart Tuscan kale, cut into bite sized pieces 1 shallot, sliced 1 clove garlic, sliced 1 tablespoon blended oil Salt and pepper, to taste Directions: In a brazier, heat the oil to medium heat and sweat the shallots and garlic for about 1 minute. Next add the kale and season. Cook them until soft, about 7 minutes. Next place in a colander or similar vessel and strain all the liquid out. Reserve. Ingredients: 1 cup braised kale ½ cup salami, cut into batons 1 Honey Crisp apple, sliced Salt and pepper, to taste 2 tablespoons blended oil Directions: In a sauté pan on high heat, add the oil. Once hot, add the salami and cook till golden and crispy on all sides. About 2 minutes. Next add the kale. Once the kale is hot, add the apples, season and serve. Wild Striped Bass Fillets Ingredients: 4 (6-ounce) wild striped bass filets, scored Salt and pepper, to taste 2 tablespoons blended oil 1 tablespoon butter 1 sprig thyme Directions: Preheat an oven to 425. In a sauté pan on medium high heat, add the oil. Season the bass on both sides. Sear the fish skin side down and lower to medium heat. Cook for 2 minutes and place in the oven. Cook in the oven for 5 minutes. Remove from oven, place back on the burner over low heat. Add the butter and thyme sprig. Baste the fish for a minute. Flip the fish using a spatula and baste the skin for another minute. Blot the fish with paper towel and serve.