Striped Bass Recipe

Prep the fish

Pat the striped bass fillets dry with paper towels. Score the skin lightly in two places (if thick) to prevent curling. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing seasoning into the flesh. Let sit at room temperature while you prepare the rest (10–15 minutes).

Cook the fish

Heat a large skillet over medium-high heat and add 2 tbs neutral oil. When the oil is shimmering but not smoking, place the fillets skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down, undisturbed, for 3–4 minutes until skin is crisp and the fish is cooked about two-thirds of the way up the fillet. Flip carefully, add 1 tbs unsalted butter, and baste the top for 30–60 seconds until the fish is opaque and flakes easily (internal temp ~55–60°C / 130–140°F depending on preference). Remove to a warm plate and squeeze the juice of half a lemon over the fillets.

Soak and cook dried sorona beans (if using dried)

If using dried beans, place 1 cup sorona beans in a bowl and cover with cold water, soak 6–8 hours or overnight. Drain and rinse. Transfer to a pot, cover with fresh water (about 1 liter), add 1 tsp sea salt, bring to a simmer, then reduce heat and cook gently until tender, about 45–60 minutes depending on bean age. Drain, reserve 60 ml of bean cooking liquid, and set beans aside. (If using canned or pre-cooked beans, drain and rinse, reserve 60 ml of the canning liquid or water.)

Cook cockles

While beans are cooking or reheating, heat a wide sauté pan over medium heat. Add 1 tbs extra-virgin olive oil and 1 tbs unsalted butter. Add 1 minced shallot and 1 minced garlic clove and cook gently for 1–2 minutes until softened but not browned. Add the cockles (500 g) and 60 ml dry white wine, cover, and steam for 3–5 minutes until cockles open. Shake the pan occasionally. Discard any cockles that remain tightly closed. Remove cockles with a slotted spoon into a bowl, reserving the cooking liquid. Strain the liquid through a fine-mesh sieve to remove grit and set aside (use for the Vin Jaune sauce).

Finish beans with cockles

In the same pan over medium heat, add 2 tbs unsalted butter. Add the cooked/reserved sorona beans and sauté 2–3 minutes to heat through. Add 2 tbs chopped fresh parsley, 1/2 tsp lemon zest, 1/4 tsp freshly ground black pepper, and a pinch of salt to taste. Stir in some of the reserved cockle cooking liquid or the 60 ml bean cooking liquid if the mixture seems dry (use up to 60 ml). Fold in the steamed cockles gently and remove from heat. Keep warm while you make the sauce and cook the fish.

Reduce vin jaune and aromatics

In a small saucepan over medium heat, add 100 ml Vin Jaune (or substitute dry white wine) and 1 finely minced shallot. Bring to a simmer and reduce until syrupy and about half the volume (3–5 minutes), scraping up any fond. If you have reserved fish/clam liquid (about 120 ml), add it now and reduce the mixture by one third over medium heat.

Finish the sauce

Lower the heat and add 60 ml heavy cream. Stir and bring to a gentle simmer until the sauce thickens slightly, about 2 minutes. Off the heat, whisk in 40 g cold cubed unsalted butter a few pieces at a time to emulsify and create a glossy sauce. Stir in 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp freshly ground pepper. Taste and adjust seasoning. Keep warm but do not boil after the butter is incorporated to prevent separation.

Divide the warm sorona bean and cockle mixture between two plates, making a shallow bed in the center of each plate.

Place a striped bass fillet, skin-side up or angled, on top of the beans and cockles.

Spoon the warm Vin Jaune sauce around and lightly over the fish (use about 2–3 tbs per plate).

Garnish with microgreens or small herb leaves, a light drizzle (1 tsp) of extra-virgin olive oil, and an extra grind of black pepper. Serve immediately.