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Foshee's Striped Bass with Caramelized Onion Sauce

Foshee's Striped Bass with Caramelized Onion Sauce
Foshee's Striped Bass with Caramelized Onion Sauce might be just the main course you are searching for. One serving contains 874 calories, 64g of protein, and 31g of fat. This recipe covers 51% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and pescatarian diet. If you have balsamic vinegar, chicken stock, fava beans, and a few other ingredients on hand, you can make it.

Instructions

1
In a large saucepan of boiling water, cook the fava beans for 2 minutes.
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2
Drain and refresh under cold running water. Peel off and discard the tough bean skins.
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3
In a large deep skillet, melt 2 tablespoons of the butter.
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4
Add the chopped onion and cook over moderate heat, stirring, until softened, about 7 minutes.
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5
Add all but 1/2 cup of the fava beans and cook for 2 minutes; transfer to a food processor. Blend until smooth, adding a little water if the fava bean puree is too stiff.
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6
Add 1 tablespoon of the butter and process until incorporated. Season with salt and white pepper.
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7
Melt 2 tablespoons of the butter in the skillet.
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8
Add the sliced onions and cook over moderately high heat, stirring, until soft and caramelized, about 20 minutes.
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9
Add the garlic and cook until softened, 2 to 3 minutes.
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10
Add the Chicken Stock and thyme and boil until reduced by half, about 17 minutes.
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11
Add the balsamic vinegar and simmer for 5 minutes. Strain the sauce into a medium saucepan, pressing on the solids. Boil the sauce until reduced to 1 cup.
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Balsamic VinegarBalsamic Vinegar
SauceSauce
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12
Heat a grill pan. Pat the leeks dry with towels and toss with 1 tablespoon of the olive oil. Season with salt and white pepper and grill over moderate heat until tender and charred all over, about 8 minutes.
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Olive OilOlive Oil
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13
Heat 1 tablespoon of the butter in a medium skillet until lightly browned.
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14
Add the morels and cook over moderately high heat until softened, about 5 minutes.
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15
Add the reserved 1/2 cup of fava beans, 1 teaspoon of the chives and the shallot and cook for 1 minute. Season with salt and white pepper.
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ShallotShallot
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16
Preheat the oven to 40
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17
In each of 2 ovenproof skillets, preferably nonstick, heat 1 tablespoon of the olive oil until shimmering. Season the fish with salt and white pepper and add the fillets to the pans, skin side down. Cook over high heat just until opaque around the edges, about 3 minutes.
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18
Transfer the skillets to the oven and roast the fish for about 11 minutes, or until the flesh flakes at the thickest part.
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19
Meanwhile, bring the sauce to a simmer over low heat.
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20
Whisk in the remaining 2 tablespoons of butter and 1 teaspoon of chives.
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21
Whisk in the truffle oil and season with salt and pepper; keep warm but do not boil. Rewarm the fava bean puree and sauted morels on top of the stove and the grilled leeks in the oven.
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22
Spoon the morels onto 6 warmed plates. Set the fish, skin side up, on the morels, and top with the leeks. Spoon the fava bean puree alongside, pour the sauce around the fish and serve.
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Morel MushroomsMorel Mushrooms
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DifficultyExpert
Ready In45 m.
Servings6
Health Score74
Gluten FreeVery Healthy
DietsGluten FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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