Ingredients
- FOR BOUILLABAISSE FLAVORS:
- 3 whole leeks, white only
- 1/2 cup canola oil, divided
- 4 7-ounce skin-on fillets of black sea
- bass, pin bones removed
- 8 Ipswich or other medium-size clams
- 1 cup buttermilk
- 1 cup cornmeal
- salt and pepper
- 2 tablespoons canola oil
- 1 tablespoon diced tomato
- 1 tablespoon diced Fennel
- 1 tablespoon peeled, diced white onion
- 1 tablespoon peeled, diced carrot
- 4 threads saffron
- 1 teaspoon tomato paste
- 1/2 cup white wine
- 2 cups clam juice
- 1 teaspoon butter
- Fresh edible Flowers Forgarnish
Preparation
Step 1
Heat oven to 375°F. Split leeks lengthwise and cut into diamonds or slices. Rinse thoroughly in cold water to remove any sand; dry. Heat 1 tablespoon oil and saute leeks until translucent. Set aside.
Season both sides of fish with salt .and pepper. Heat remaining canola oil over medium heat in skillet. Add fish skin-side down. Saute for 5 minutes:' Turn and cook other side briefly. Set aside and keep warm. Dredge clams in' buttermilk, then cornmeal, and fry in same pan until crisp. Season to taste with salt and pepper.
FOR BOUILLABAISSE FLAVORS:
Over medium to high heat, heat oil and saute tomato, fennel, onion, carrot and saffron until soft. Add tomato paste, white wine and clam juice; stir to combine. Remove from heat, strain and finish with butter.
TO SERVE:
Place spoonful of bouillabaisse flavoring in center of each plate. Place fish on top, skin side up. Place 2 clams on top. May garnish with edible flowers.