May 16, 2006
In the Kitchen with Daniel
Striped Bass Sashimi from Chef Boulud
We were hungry. (Again.) So we called Daniel Boulud, chef and owner of NYC institutions Daniel, Cafe Boulud, and DB Bistro Moderne and asked for something light, easy, and impressive. Just for us. (That means just for you.) As usual, he didn’t disappoint.
Flash-Cooked Striped Bass Sashimi
Serves 4
Vinaigrette:
1 lemon
¼ c. extra-virgin olive oil
1 t. (packed) grated horseradish
½ small stalk celery, peeled, and diced (small)
½ small cucumber, peeled, seeded, and diced (small)
1 plum tomato, peeled, seeded, and diced (small)
1 T. finely chopped chives
1 t. finely chopped cilantro
Pinch of cayenne or a few drops of Tabasco
Salt and freshly ground white pepper
1. Using a small knife, slice the peel from the lemon (including the white pith and a thin layer of the fruit) so that the moist, juicy flesh of the lemon is exposed. Slice between the membranes to release half of the lemon segments. Set the remaining half aside. Cut segments into tiny dice (remove seeds) and toss into a bowl.
2. Working over the bowl, squeeze the juice from the remaining lemon half. Gently whisk in the rest of the ingredients and set the vinaigrette aside while you prepare the fish.
Fish:
¾ lb. skinless striped bass, fluke, salmon, or red snapper fillet
Extra-virgin olive oil
Salt and freshly ground white pepper
1. Center a rack in the oven and preheat the oven to 325 degrees. Brush an oven-proof platter with a light coating of olive oil.
2. Using a knife with a very sharp, thin blade, cut the fish into very thin slices (about 3/8-inch thick). Season the fish on both sides with salt and pepper and lay the slices on the platter. Brush the top of the fish lightly with oil.
3. Bake the fish three to four minutes or until the slices are warm to the touch. Remove the platter from the oven and turn on the broiler. Run the fillets under the hot broiler for just 30 seconds to finish cooking them to rare.
To serve:
Spoon vinaigrette over fish and serve immediately.
To drink, since you’ll be thirsty:
A Napa Valley sauvignon blanc will add richness to the dish.
And a flush to your cheeks.
For more information on chef Daniel Boulud, visit danielnyc.com.
