{"id":1432,"date":"2011-09-19T23:35:49","date_gmt":"2011-09-20T06:35:49","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=1432"},"modified":"2011-09-19T23:35:49","modified_gmt":"2011-09-20T06:35:49","slug":"nage-courte","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/nage-courte\/","title":{"rendered":"Nage Courte of Striped Bass"},"content":{"rendered":"

Episode 125: Ocean Options<\/a>
\nRecipe: Nage Courte of Striped Bass (Poached Striped Bass in Flavored Broth)<\/strong><\/p>\n

If you can\u2019t find striped bass where you live, replace it with a fish of approximately the same size \u2014 anything from red snapper to porgy to black sea bass.<\/p>\n

\"Nage<\/a><\/p>\n

Serves 4<\/strong><\/p>\n

4 strips lemon zest, removed with a vegetable peeler
\n1 leek (about 5 ounces), trimmed (leaving some green), split, washed, and cut into julienne strips (about 2 cups)
\n1 large carrot, peeled and cut into julienne strips (about 1 cup)
\n1\/2 cup coarsely chopped celery
\n1 small red onion, thinly sliced (1 cup)
\n5 garlic cloves, thinly sliced (1 1\/2 tablespoons)
\n3\/4 cup water
\n3\/4 cup dry white wine
\n2 tablespoons olive oil
\n2 tablespoons unsalted butter
\n1 teaspoon salt
\n4 skin-on striped bass fillets (about 6 ounces each)
\n1\/4 teaspoon freshly ground black pepper<\/p>\n

Stack the strips of lemon zest and cut into fine julienne strips. (You should have about 1 1\/2 tablespoons.)<\/p>\n

Combine zest, leek, carrot, celery, red onion, garlic, water, wine, olive oil, butter, and salt in a large stainless steel saucepan and bring to a boil over high heat. Cover, reduce the heat to medium, and boil gently for 4 minutes.<\/p>\n

Add the fish and bring to a boil, then cover, reduce the heat to low, and simmer for 1 minute. Set the fish aside, covered, in the broth for 5 minutes to rest and finish cooking before serving.<\/p>\n

To serve, carefully remove the fillets from the broth with a slotted spoon and transfer to four individual plates. (Serve the fillets with or without the skin, as desired.)<\/p>\n

Add the pepper to the broth, and bring to a boil. Spoon the broth and vegetables over the fish and serve.<\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

If you can\u2019t find striped bass where you live, replace it with a fish of approximately the same size \u2014 anything from red snapper to porgy to black sea bass.<\/p>\n","protected":false},"author":11096,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[37,3,4],"tags":[120],"coauthors":[],"class_list":["post-1432","post","type-post","status-publish","format-standard","hentry","category-fish","category-recipes","category-seafood","tag-nage-courte"],"acf":[],"yoast_head":"\nNage Courte of Striped Bass | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/nage-courte\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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