Striped Bass Fillet with Lobster Stock and Aromatic Vegetables

Striped Bass Fillet with Lobster Stock and Aromatic Vegetables
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 4 cups Lobster Stock
  • 16 shiitake mushroom caps
  • 2 small leeks, trimmed and cut into 3-inch pieces
  • 6 (6-ounce) striped bass fillets
  • ¼ teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 1 large zucchini, cut crosswise into 3-inch pieces
  • + 3 more ingredients
    • ½ teaspoon salt, divided
    • 1 tablespoon butter
    • 2 medium carrots, peeled and cut into 3-inch pieces

Cut carrot, leek, and zucchini pieces lengthwise into julienne strips; set aside. Bring Lobster Stock to a simmer in a medium saucepan (do not boil); keep warm over low heat. Heat oil in a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add...

View full recipe at My Recipes

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