Grilled Wild Black Bass, Butternut Squash, Sage And Chestnut Brown Butter Recipe
4th course of the Feast of the Seven Fishes
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Ingredients
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Fish & Marinade
Butternut Squash Purée
Chestnut Brown Butter & Sage
Finish & Garnish
Method
Fish & Marinade
- 1
Marinate the fish
Pat the bass fillets dry with paper towels. In a shallow dish whisk together 3 tbs olive oil, 2 tbs lemon juice, grated garlic, 1 tsp salt and 1 tsp pepper. Place fillets skin-side down in the marinade and turn to coat. Let sit at room temperature for 15–20 minutes while you prepare the other components.
- 2
- 3
Grill the bass
Remove excess marinade from fillets and season lightly with an extra pinch of salt. Place fillets skin-side down on the hot grill. Cook without moving for 4–5 minutes until the skin is crisp and releases easily. Flip and cook 1–2 minutes on the flesh side until just opaque and flaky (internal temp ~125–130°F / 52–54°C for medium). Transfer to a warm plate and tent loosely with foil while finishing the sauce and squash.
Butternut Squash Purée
- 4
Cook the squash
Place cubed squash in a medium saucepan with 1 cup stock and 2 tbs butter. Add a pinch of salt. Cover and bring to a simmer over medium heat. Reduce heat and cook until very tender, 12–15 minutes, stirring occasionally. If liquid evaporates before squash is tender, add more stock or water a few tablespoons at a time.
- 5
Purée the squash
Drain any excess liquid, reserving a little (up to 2–4 tbs) to adjust texture. Transfer squash to a blender or use an immersion blender. Add 2 tbs heavy cream (optional), 1 tsp nutmeg, 1 tsp salt and 1/2 tsp pepper. Purée until silky, adding reserved cooking liquid a tablespoon at a time to reach a smooth spoonable consistency. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally.
Chestnut Brown Butter & Sage
- 6
Prepare the chestnuts
If using whole roasted chestnuts, roughly chop them to produce small bite-sized pieces. If using vacuum-packed, drain and roughly chop. Pat dry to avoid introducing moisture to the butter.
- 7
Make brown butter and crisp the sage
In a medium stainless-steel skillet over medium heat, add 8 tbs unsalted butter. Swirl and let the butter melt and foam, then subside. Continue cooking, swirling the pan, until butter turns amber-brown and gives a nutty aroma, about 4–6 minutes. Watch closely to avoid burning. Remove from heat briefly and add the sage leaves; they will sizzle and crisp in the residual heat. Return to low heat and stir in chopped chestnuts to warm through and lightly toast in the butter for 1–2 minutes.
- 8
Finish the brown butter
Off heat, stir in 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust. Keep warm but do not reheat to the point of browning further.
Finish & Plating
- 9
Plate the squash
Spoon a generous smear or quenelle of the warm butternut squash purée onto each plate (about 1/2 cup per serving). Use the back of a spoon to create a shallow well in the center for the fish and sauce.
- 10
Top with grilled bass
Place a grilled bass fillet, skin-side up or down as preferred, on each purée portion so it sits slightly in the well.
- 11
Dress with chestnut brown butter
Spoon 1–1 1/2 tbs of the chestnut brown butter and crisped sage over each fillet, letting some drizzle onto the squash. Scatter extra chopped chestnuts and a few crisp whole sage leaves over the top for texture.
- 12
