"Kristin Teig"
Mary Dumont features striped bass caught off the South Shore town of Scituate, Massachusetts, on her menu at Harvest.
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Scituate Striped Bass with Ragoût of Morels, English Peas, Fava Beans, Baby Carrots, Radish & Chamomile Beurre Blanc

Harvest, Cambridge, Massachusetts, Mary Dumont / June 2012

For 2 servings

Beurre blanc:
• 1/2 cup dry white wine
• 1 shallot, sliced
• 1/4 cup dried chamomile flowers or tea
• 4 whole black peppercorns
• 2 sprigs thyme
• 1 bay leaf
• 1/2 tsp. turmeric
• kosher salt
• black pepper, freshly ground
• 16 Tbsps. Plugra unsalted butter, cut into cubes

Bring wine, shallot, chamomile, peppercorns, thyme, bay leaf, and turmeric to a boil in heavy-bottomed pot; reduce until pan is almost dry; season; remove from heat; strain; gradually add butter, whisking quickly to create fluffy, aerated beurre blanc; season; reserve.

• 2 Tbsps. Plugra unsalted butter
• 1 tsp. shallot, chopped
• 12 morels, halved
• kosher salt
• black pepper, freshly ground
• 4 baby carrots, sliced lengthwise and blanched
• 1 oz. English peas, shucked, blanched, and peeled
• 1 oz. fava beans, shucked and blanched
• 1 lg. watermelon radish, peeled and sliced into 1" batons
• vegetable stock

  1. Heat 1 Tbsp. butter in sauté pan over medium-high heat; add shallot and morels; cook, stirring occasionally, until softened and brown; season; removed from heat; place mushrooms in a bowl; reserve (keep warm).

  2. Heat remaining 1 Tbsp. butter in same pan; add carrots, peas, fava beans, and radish; add spoonful of stock; cook, whisking, just until butter and stock are emulsified and vegetables are glazed; stir in morels; season; remove from heat; reserve (keep warm).

• canola oil
• salt
• black pepper, freshly ground
• 2  7-oz. skin-on striped bass fillets
• 1 Tbsp. Plugra unsalted butter
• 1 Tbsp. chives, chopped
• edible flowers from herbs (for garnishing)

  1. Heat cast-iron skillet over high heat until smoking; pour oil into pan just to coat bottom; season fish all over; add fish skin-side down; press fish firmly with the back of a spatula to keep it flat; cook until brown and crispy (4 to 6 minutes); flip; cook on other side until cooked through (4 to 6 minutes); add butter and chives; spoon butter over fish; remove from heat (keep warm).

  2. To serve, swirl beurre blanc on plates; arrange ragoût to one side; place fish next to vegetables; drizzle a little more sauce over; garnish with edible flowers.

What to drink: Peter Michael Sauvignon Blanc Knights Valley L’Après-Midi 2010