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Seared Striped Bass

With Artichokes, Baby Radish and Barigoule Sauce

by Brandon Scimeca

We are delighted that Brendon of the Interlaken Inn in Salisbury took the time to share this lovely recipe with BerkshireStyle.

Artichokes Barigoule is a classic French preparation of artichokes. Typically they are severed in the broth in which they are cooked but in this case we take the broth and puree in a few artichokes to create a thicker sauce to compliment the artichokes and reinforce the flavor.
·         4 portions of Striped Sea Bass or richly flavored fish of choice
·         4 tbsp of canola or vegetable oil
·         6 whole artichokes
·         1 lemon, halved and juiced
·         ½ cup olive oil, extra virgin
·         1 carrot, thinly sliced
·         3 cloves garlic, sliced
·         ½ medium onion, thinly sliced
·         3 cups of a dry white wine
·         4 cups of chicken or vegetable stock
·         Salt to taste
·         White wine vinegar to taste
·         2 bunches of radishes, halved, small radishes preferred
·         Extra virgin olive oil and some baby herbs or greens to garnish
Place lemon juice with cold water in a pitcher and reserve.
Start cleaning the artichokes by remove outer leaves until you reach the yellowish center. With a knife cut off the head of the artichoke and clean the tip of the stem. Use a paring knife to clean all of the hard layers of the artichokes. Next use a spoon to clean the thistles from the center of the heart. If you have never cleaned an artichoke there are several YouTube videos out there that can assist.
After each artichoke is cleaned, place them quickly into the lemon water to prevent discoloration.
In a medium size pot over medium heat add olive oil and very lightly cook the onion, garlic, and carrot quickly. Do not color, just soften. Add white wine and cook for several minutes, then add chicken stock and a good pinch of salt. Bring to a light simmer then drain artichokes and add to the pot discarding the lemon water. Simmer the artichokes for about 35 minutes or until tender.
Once cooked remove from heat and reserve. You can do this a day in advance if needed.
To make the sauce remove artichokes from the sauce and cut off stems. In a blender add stems, cooking liquid, and 1 of the artichoke hearts and blend until a light puree texture is reached. Taste and re-season if needed.
Cook the radishes in boiling salted water for 2-3 minutes until tender.
Season sea bass with salt. Heat a pan on high heat with canola oil. Lightly sear the bass.