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For Chef Champe Speidel of Persimmon Restaurant in Bristol, Rhode Island, just south of Providence, fresh ingredients are key. So, with a beautiful supply of fresh mushrooms from our friends at Phillips Mushroom Farms in Kennett Square, Pennsylvania, and some freshly-caught local wild striped bass, a delicious recipe was born. Earthy, meaty mushrooms are one of the most versatile ingredients available. They can be roasted, grilled, sautéed, and even steamed. In his colorful recipe, Champe cooks them just long enough to release the excess moisture, leaving them toothsome and satisfying in a vegetable ragout that accompanies grilled bass. Ingredients Directions 2. Melt 1 tablespoon butter in sauté pan over medium heat. Add mushrooms and cook, stirring, until they give up their liquid, about 5-6 minutes. Add remaining butter, carrots and onions, remaining peas, 2 tablespoons of vegetable stock, and half of sugar. Bring to simmer and cook until liquid evaporates and vegetables and mushrooms are glazed and shiny, about 5 minutes. Add half of herbs, toss, remove from heat and keep warm. 3. Put reserved blanched peas and pods into blender with remaining sugar, vegetable stock, salt and pepper. Puree on high speed for at least 1 minute then strain through fine-mesh sieve into small saucepan. Gently warm broth over low heat; do not boil or bright green color will fade. 4. Season bass with olive oil, lemon juice, salt and pepper, and remaining herbs. Grill, turning once, until grill marks begin to appear and fish is just cooked through, about 5-6 minutes. 5. To serve, ladle some sweet pea broth into 4 warmed shallow bowls. Add mushroom and vegetable ragout to each, and top with bass. Squeeze a little fresh lemon juice over top and serve immediately. Makes 4 servings. Special Thanks: Phillips Mushroom Farms |
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