Striped Bass with Barbecued Hazelnuts, Cornbread Puree & Sorghum
Volt, Frederick, Maryland, Bryan Voltaggio, Range, Washington, D.C. / April 2013
For 6 servings (requires advance preparation)
- 1/2 Tbsp. ground coriander
- 1/2 Tbsp. ground fennel seeds
- 1/2 tsp. ground allspice
- 1/4 cup salt
- 2 Tbsps. black pepper, freshly ground
- 1/2 lemon, zested
- 1 Tbsp. paprika
- 1/2 Tbsp. oregano leaves
- 1/2 Tbsp. piment d’Espelette
- 1/4 tsp. celery seeds
- 1/4 tsp. thyme leaves
- 6 4-oz. pieces striped bass
Toast coriander, fennel, and allspice in small sauté pan set over medium heat until fragrant; remove from heat.
Place spices in a processor; add all remaining ingredients except bass; process until spices are ground and herbs combined.
Rub spice mixture over fish to cover; place remaining spice mixture in airtight container; cover; reserve; envelop fish in plastic wrap; reserve in refrigerator.
- 1 cup raw hazelnuts
- 1 1/4 tsps. salt
- 2 1/4 oz. Newsome’s hickory smoked country bacon, cut into sm. dice
- 1 Tbsp. unsalted butter
- 1/2 med. onion, minced
- 1 cup tomatoes, cut into sm. dice
- 2 Tbsps. sorghum molasses
Mix hazelnuts, salt, and 3 cups water in a large container; refrigerate overnight; place hazelnuts and soaking water in pressure cooker; set pressure to high; cook 30 minutes; release pressure manually (so hazelnuts remain whole); place hazelnuts and cooking liquid in a bowl; cool.
Cook bacon in small skillet set over medium heat until meat begins to crisp and fat starts to render; add butter and onion; cook, stirring occasionally, until onion softens and just starts to caramelize; add tomatoes; cook until pan is almost dry; add hazelnut cooking liquid, sorghum molasses, and 2 tsps. reserved spice mixture; bring to a boil; reduce by 50 percent; add hazelnuts; cook until nuts are warmed through and glazed with sauce; remove from heat; reserve.
- 1/2 cup plus 1 Tbsp. unsalted butter, plus more for pan, at room temperature
- 2 cups cornmeal
- 2 1/4 cups all-purpose flour
- 3 Tbsps. plus 1 tsp. baking powder
- 1/4 tsp. nutmeg, grated on a Microplane
- 1 cup granulated sugar
- 2 tsps. salt
- 3/4 cup lg. eggs
- 2 cups whole milk
- 2 1/2 tsps. honey
- 2 1/2 tsps. maple syrup
Heat oven to 350°F.
Butter half baking sheet; reserve.
Mix cornmeal, flour, baking powder, and nutmeg in a bowl until combined; reserve.
Place 1/2 cup plus 1 Tbsp. butter, sugar, and salt in the bowl of electric mixer fitted with paddle attachment; beat until light and fluffy; with motor running, add eggs one at a time, mixing after each addition until just combined; add milk; mix well; mix in honey and maple syrup; reduce speed to low; add dry ingredients; mix until combined.
Pour batter into reserved baking sheet; bake until brown and a tester inserted into center comes out clean (18 to 20 minutes); remove from oven; place on wire rack; cool; turn out of pan; cut cornbread into medium dice; place in airtight container; reserve.
- 1 Tbsp. unsalted butter
- 1 cup corn stock
- 1/2 cup whole milk
- 1/4 tsp. salt
Heat butter in large skillet set over medium heat until hot; add 1 3/4 cups diced cornbread; cook, stirring, occasionally, until brown; place cornbread in small saucepan; add stock and milk; bring to a boil; remove from heat; place in a blender; add salt; blend until smooth; place in small saucepan; reserve (keep warm).
- 7 Tbsps. sorghum molasses
- 1 Tbsp. plus 2 tsps. Banyuls vinegar
- 3 3/4 tsps. soy sauce
- 4 Tbsps. unsalted butter
- grapeseed oil
- micro chives (for garnishing)
Whisk sorghum molasses, vinegar, and soy sauce in small bowl; reserve.
Heat reserved cornbread puree over medium heat; whisk in 1 Tbsp. butter; reserve (keep warm).
Pour a film of oil just to cover bottom of large sauté pan set over medium-high heat; heat until hot; season bass; working in batches if needed, cook bass until almost cooked through; add remaining 3 Tbsps. butter; cook, basting fish with melted butter, until completely cooked through; using large spatula, place fillets on clean kitchen towel; reserve.
To serve, place a pool of cornbread puree on each plate; spoon 2 Tbsps. barbecued hazelnuts off to one side of puree; place fish on top of hazelnuts; drizzle with sorghum vinaigrette; garnish with chives.
What to drink: Ridge Geyserville Sonoma County 2010