Striped Bass in a Cilantro-Tapioca Pistou with Artichokes and Lemon Croquettes

Ingredients

This OCR card preserves the source reconstruction as supplied. Use the linked dependency names where shown.

Method

Source image: IMG_5367.JPG Status: draft, needs Cheesy review Yield: serves 4

Cheesy Summary

Striped bass wrapped and gently baked in parchment, served over artichokes and fava beans with lemon risotto-style croquettes and a cilantro-tapioca pistou sauce.

Dependencies / Missing Base Recipes

• Chicken Stock, referenced from page 368.
• This page is mostly readable, but the far-right plating column is soft and should be reviewed before final upload.

Components

• Cilantro pistou
• Artichokes and fava beans
• Lemon croquettes
• Dijon tapioca sauce
• Striped bass
• Finish and plating

Cilantro Pistou

Ingredients

• 4 ounces cilantro leaves, roughly chopped
• 2 tablespoons toasted pine nuts
• 1/2 cup olive oil
• 1/4 teaspoon salt
• Freshly ground white pepper, to taste

Method

1. Blend the cilantro, pine nuts, olive oil, salt, and white pepper until smooth.
2. Reserve chilled.

Artichokes and Fava Beans

Ingredients

• Salt
• 4 ounces peeled fava beans
• 1 sachet with coriander seed and tea spices, wrapped in cheesecloth
• 1 fresh bay leaf
• 2 sprigs thyme
• 2 cups Chicken Stock, referenced from page 368
• 2 tablespoons lemon juice
• 4 large artichokes
• Freshly ground white pepper

Method

1. Blanch the fava beans in salted boiling water, then chill in ice water.
2. Dry the beans and reserve chilled.
3. Combine the sachet, bay leaf, thyme, chicken stock, and lemon juice in a saucepan.
4. Trim the artichokes down to the hearts, keeping them in acidulated water as needed to prevent browning.
5. Slice part of the artichokes thinly for garnish and reserve chilled.
6. Simmer the remaining artichokes in the stock mixture until tender, about 20 minutes.
7. Remove from the heat and cool in the liquid.
8. Dice the cooked artichokes and reduce the cooking liquid to a light glaze.
9. Toss the diced artichokes with fava beans and enough reduced cooking liquid to coat.
10. Season with salt and white pepper. Reserve chilled.

Lemon Croquettes

Ingredients

• 7 cups Chicken Stock, referenced from page 368
• 1/2 cup butter, cut into pieces
• 1 small onion, small dice
• 2 cups Arborio rice
• 1/2 cup grated Parmesan cheese
• 1 tablespoon mascarpone cheese
• Finely grated zest of 1 lemon
• 1/2 cup lemon juice
• Salt
• Freshly ground white pepper

Method

1. Line an 8 1/2 x 4 1/2-inch loaf pan with parchment.
2. Warm the chicken stock and keep it at a light simmer.
3. Melt butter in a saucepan and sweat the onion until translucent.
4. Add the rice and cook briefly, stirring, until lightly coated.
5. Add stock gradually, stirring as the rice absorbs it, until the rice is tender and the mixture is thick.
6. Stir in Parmesan, mascarpone, lemon zest, and lemon juice.
7. Season with salt and white pepper.
8. Spread into the prepared loaf pan and chill until firm.
9. Cut into cubes for service.

Dijon Tapioca Sauce

Ingredients

• 2 tablespoons large tapioca pearls
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil
• 3 tablespoons Cilantro Pistou
• 2 cilantro leaves, sliced

Method

1. Cook the tapioca pearls in simmering water until translucent, about 20 minutes.
2. Strain and reserve the cooked pearls.
3. Combine reserved artichoke cooking liquid with Dijon mustard.
4. Slowly whisk in olive oil to emulsify.
5. Warm the tapioca pearls in the sauce.
6. Just before serving, stir in cilantro pistou and sliced cilantro.

Striped Bass

Ingredients

• Canola oil, for frying
• 4 boneless, skinless striped bass fillets, about 5 ounces each
• 4 tablespoons olive oil, plus extra for salad
• Salt
• Freshly ground white pepper
• Lemon juice
• Cilantro Pistou

Method

1. Heat the oven to 300°F.
2. Let the fish stand at room temperature for about 15 minutes.
3. Season the fillets with salt and white pepper.
4. Brush parchment sheets with butter or oil, spread lightly with cilantro pistou, and wrap each piece of fish in parchment.
5. Bake until just cooked through, about 6 to 7 minutes.
6. Remove the parchment and finish with lemon juice and brushed cilantro pistou.

To Finish

Ingredients

• 1/2 cup cornstarch
• Micro cilantro
• Reserved lemon croquettes
• Reserved artichoke-fava mixture
• Reserved Dijon tapioca sauce
• Reserved thin artichoke slices

Method

1. Heat canola oil to frying temperature.
2. Toss the lemon croquette cubes lightly in cornstarch.
3. Fry until golden brown and crisp. Drain and season.
4. Warm the artichoke-fava mixture.
5. Warm the Dijon tapioca sauce.
6. For each plate, spoon the artichoke-fava mixture on the plate and arrange 3 croquettes on top.
7. Place a striped bass fillet over the vegetables.
8. Spoon sauce around the fish and finish with artichoke slices and micro cilantro.

Cheesy Upload Notes

• Mark as advanced plated fish entree.
• Link Chicken Stock once page 368 is reconstructed.
• Consider making Cilantro Pistou and Lemon Croquettes reusable sub-recipes.

Confidence Notes

• Title, yield, ingredients, and core methods are readable from IMG_5367.JPG.
• Some right-column finish text is soft; plating was paraphrased into a practical kitchen sequence.
• This reconstruction is paraphrased and should be reviewed against the source image before upload.