by Malia Kirby L.Ac.
So, last weekend, I made this and posted it to my Facebook wall:
It was incredibly easy, it took me less than fifteen minutes to make everything, and was uber-healthy to boot, not to mention, those lovely fillets of what may have well been sea butter were on sale. Booyah.
Anyway, that—what you’re looking at, right up there—is our typical meal. Veggies, a nice piece of fish or grass-fed beef (or bison, or chicken, or whatever), big green salad, maybe a little bread, and a glass of wine. What surprised me, though, was that one of our dear friends and colleagues posted on my wall that we apparently celebrate every day. I hadn’t really thought of it that way, and while I’m completely flattered by such a lovely compliment and I suppose that we do, it began to make me wonder. Why don’t people eat like this every day? For that matter, why don’t we celebrate every day? Isn’t every day a gift?
So, in honor of today’s recipe being the 150th recipe on Cook’s Corner here at Blue Poppy, our everyday celebratory dinner can be yours.
First, a couple of tips:
Yes, I know you can often find fish that has been rolled in
citrus and herbs. Don’t waste your
money. The essential oils in the zest
and the herbs will have evaporated away, and you’ll have absolutely no flavor. Color, yes.
Flavor, no. These are things you
most definitely want to do at the last minute, especially with the
parsley. Parsley, in particular, is
delicate and something you should literally chop just before you add it as a
garnish.
Court bouillon is your friend. You can skip it and just use water, but I’d highly recommend against it since it’ll add even more flavor to your dish. If you prefer, make up a big batch and freeze the leftovers (we do), as it’ll keep for up to two months. The recipe I use comes from Eric Ripert’s Le Bernardin cookbook, and I’ll admit to you right now, I can’t improve upon perfection. I’ve made no modifications to it whatsoever.
Sea Bass
2 sea bass fillets
1 c court bouillon (recipe follows)
½ c citrusy white wine (such as Pinot Gris or Sauvignon
Blanc)
2 t fresh lemon juice
1 t fresh thyme, minced
1 T fresh parsley, chopped
1 t fresh lemon zest, finely zested
Heat the court bouillon, the wine, the lemon juice, and the thyme in a large skillet and heat to boiling, then reduce heat and simmer for 10 minutes. Add the sea bass fillets to the poaching liquid, cover, and gently poach for 5-6 minutes or until cooked through.
Plate, then garnish with the chopped parsley and the lemon zest. Serve immediately.
Sea Bass Eric Ripert’s Court Bouillon
½ small leek, white and pale green parts only, roughly
chopped
3” piece carrot, roughly chopped
3” piece celery rib, roughly chopped
3 medium garlic cloves
7 c cold water
1 c + 2 T red wine vinegar
1 fresh thyme sprig
2 bay leaves
1 ½ t white peppercorns
1 t fine sea salt
Place all ingredients in a large saucepan. Boil for 10 minutes, then strain through a fine-meshed sieve. Use immediately or divide into 1 c portions and freeze for up to two months. Court bouillon will keep in the refrigerator for up to three days.
Click here to download a pdf copy
